Chicken Biryani ~ Rice Cooker Style

Chicken Biryani Rice Cooker Style is a south Indian style dum biryani finally cooked in the Rice Cooker. Rice Cooker removes the chore of checking out how the biryani gets cooked under Dum.

Rice Cooker was a regular appliance in my kitchen some years ago. We used to make many dishes regularly in Rice Cooker. Every day Rice was always cooked in the rice cooker and left on "keep warm" until we sit for lunch. It was during those days we used to make the biryani as well in the cooker, for the final dum stage.

I have other dishes cooked in Rice Cooker like this Vegetable Biryani, or how to make chicken biryani in pressure cooker.

=============================
I thought I had done this Chicken Biryani Rice Cooker Style before, however looks like I haven't and it was so surprising in fact. This recipe is from the Rice Cooker we have and have been making for such a long time. Though this says Rice Cooker style, two parts of the recipe needs to be done on the stove. So please don't think because I said rice cooker method, this is completely made in that.

We recently made this again for the weekend, when Amma had invited guests and she felt making it in the rice cooker will be very easy and hassle-free. I have a cooker that can make nearly 5 cups of rice and she has one that fits about 4 cups. The nonvegetarians were numbering to almost ten numbers. I am giving the measurement for 2 cups of rice.

How to make the Chicken Biryani

Wash and cut the chicken into small pieces. Marinate in the curds, red chili, salt, ginger garlic paste. Keep it aside for at least two hours.
Wash and soak the rice for 20 mins. In the rice cooker, place the plate and add the drained rice, water, and salt. Press the cooker to the cooking Mode. This should be done when the chicken is almost half done.
Chop the onions as julienne and deep fry to get roasted onions. Keep it aside.
Heat a kadai with oil and ghee mixture. Add the green chilies and saute well. Add half of the mint leaves, coriander leaves and saute well.
Next, add the chicken with the marinade and cook till the masala is well absorbed and almost dry. Add the ground spice masala. Mix well.

Add half of the fried onions to the chicken, along with the remaining mint leaves and coriander leaves.
Once the chicken is dry, add to the cooking rice. Mix well add the remaining fried onions (save a little for final garnish). Close the lid again. The rice cooker changes to keep warm automatically when it is cooked.
Since the cooker continues to remain in the "Keep warm" mode, the biryani gets dum cooked.

Notes

Even if you are using regular rice, it's good if you add 1/2 less water than advised. The moisture from the chicken will take care.

PIN This for Later!

Print Pin

Chicken Biryani ~ Rice Cooker Style

Course Main Dish - Rice

By Diet Non Vegetarian

Dish Type Chicken Dishes

Author Srivalli

Ingredients

For the Chicken Marinade

• 1 kg Chicken
• 3/4 cups Thick Curds
• 1 tsp Ginger Garlic Paste
• 1 tsp Red Chilli Powder
• 1/2 tsp Salt
• A Pinch Turmeric Powder

To be Roasted and Ground

• 1 tbsp Poppy Seeds
• 4 Cloves
• 2" Cinnamon
• 3 - 4 Cardamom

For the Gravy

• 4 - 5 Green Chillies
• 1/2 cup Mint Leaves tightly packed
• 1/2 Coriander Leaves tightly packed
• 2 tbsp Cooking Oil + 1 tsp Ghee
• 2 big Onions to be browned

For the Rice

• 2 cups Basmati Rice
• Salt to taste
• 3 cups Water

Instructions

How to make the Chicken Biryani

• Wash and cut the chicken into small pieces. Marinate in the curds, red chilli powder, salt, ginger garlic paste. Keep it aside for at least two hours.
• Wash and soak the rice for 20 mins. In the rice cooker, place the plate and add the drained rice, water, and salt. Press the cooker to the cooking mode. This should be done when the chicken is almost half done.
• Chop the onions as julienne and deep fry to get roasted onions. Keep it aside.
• Heat a kadai with cooking oil and ghee mixture. Add the green chilies and saute well. Add half of the mint leaves, coriander leaves and saute well.
• Next, add the chicken with the marinade and cook till the masala is well absorbed and almost dry. Add the ground spice masala. Mix well.
• Add half of the fried onions to the chicken, along with the remaining mint leaves and coriander leaves.
• Once the chicken is dry, add to the cooking rice. Mix well add the remaining fried onions (save a little for final garnish). Close the lid again. The rice cooker changes to keep warm automatically when it is cooked.
• Since the cooker continues to remain in the "Keep warm" mode, the biryani gets dum cooked.

Notes

Even if you are using regular rice, it's good if you add 1/2 less water than advised. The moisture from the chicken will take care.

Tried this recipe?Mention @cooking4all or tag #cooking4all!