CHICKEN BIRYANI – IN RICE COOKER

 

 

 

This is such an easy recipe which I’ve been using for about 10 years now. It’s a keeper and never gets old. Rizwana and Parveen aunty …….thank you! It’s the best:)

 

I used to religiously sit and ‘dum’ (process of half cooking and half steaming the rice with the chicken gravy) the Biryani. So much of time, so many vessels to clean!

 

 

 

Thanks to this lockdown when everybody takes short cuts so did I…………..in making Biryani 😀

Just used the rice cooker and dumped the rice and the chicken gravy inside with the water………..and ta da……….its done! The grains are nice and long, The taste is’nt sacrificed ANDDDDDDDDDDD you can go and take a shower without worrying if the rice will be burnt or not!LOL!

 

 

 

The recipe below is perfect for our family of 4. Tastes best with a side of brinjal pachadi or even just a simple onion and cucumber raita and some applams.

 

basmathi rice – 2 and a half cups ( I used the rice cooker cup which is 180 ml per cup)

chicken – 5 leg pieces

cinnamon – 1/4 inch piece

cloves – 3

cardamoms – 2

yoghurt – 1/2 cup

oil – 1/4 cup

ghee – 1 tbsp

onions, thinly sliced – 2 big

green chilies, slit – 5

tomato, chopped – 1

ginger garlic paste – 3 tbsps

red chili powder – 2 tsps

shan biryani masala powder – 1 tbsp

mint/coriander leaaves, chopped – 2 tbsps

lime juice – 2 tbsps

salt to taste

 

• Marinate the chicken in the yoghurt with some salt and refrigerate overnight.
• Wash and soak the basmathi rice in water for about 30 minutes.
• In a wok, heat the oil and the ghee. Add in the cinnamon, cloves and cardamoms.
• Add in the onions and green chillies. Saute, cover and cook on low to medium flame till the onions soften and turn slightly brown.
• At this point add the ginger garlic paste. Saute for 2 minutes or so!
• Add the marinated chicken (without the yoghurt) and saute for a few minutes. Add some salt, chili powder and the shan biryani masala.
• When the chicken has changed colour add in the tomatoes.
• After the tomatoes have started to disintegrate, Add the yoghurt from the chicken. Mix well, close the lid and let the chicken cook.The chicken will cook fast. say about 10 to 15 minutes.So If need be you can add about half a cup of water .
• Once the chicken has cooked through add in the mint/coriander leaves. Check for salt.
• Switch off the flame and add in the lime juice.
• Transfer the mixture to the rice cooker. add 3 cups of water. (See notes)Add the basmathi rice too. Give it a quick stir. Check for salt again. At this point the liquid must be slightly salty.
• Switch the rice cooker on !

• usually 1 cup of basmathi rice needs 1 and a half cups of water.
• so for 2 and a half cups of rice iI require 4 cups of water.But the chicken mixture already had some gravy/ water in it. so I added only 3 cups of water and it turns out perfect.