Slow-Cooked Chicken Biryani - cooking recipe

Ingredients
    2 1/2 cups basmati rice
    1/4 cup vegetable oil, divided
    4 cinnamon sticks
    8 whole cloves
    4 pods black cardamom
    2 onions, sliced
    2 tablespoons ginger-garlic paste
    1/4 cup chopped fresh mint
    3 tablespoons chopped fresh cilantro
    1 1/2 pounds boneless chicken breast, cut into 2-inch cubes
    1 teaspoon salt
    3/4 cup fat-free yogurt
    4 green chile peppers
    1/4 cup lemon juice
    1 tablespoon ground chile pepper
    1/4 teaspoon ground turmeric
    10 cups water
    1 tablespoon salt
    1 teaspoon cumin seeds
    2 pods green cardamom
    2 whole cloves
    2 bay leaves
Preparation
    Place basmati rice in a large container and cover with several inches of cool water. Let soak, about 30 minutes. Drain.
    Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add cinnamon sticks, 8 cloves, and 4 black cardamom pods; fry until fragrant, about 1 minute. Add onions; cook and stir until lightly browned, about 5 minutes. Stir in ginger-garlic paste; cook until fragrant, about 1 minute. Sprinkle mint and cilantro on top; cook 1 minute more.
    Stir chicken into the skillet; season with 1 teaspoon salt. Cook and stir until chicken is browned, about 20 minutes. Stir in yogurt, green chile peppers, lemon juice, remaining 2 tablespoons oil, chile pepper, and turmeric. Cook until oil begins to separate from the sauce, 10 to 20 minutes. Reduce heat to low.
    Bring water to a boil in a large pot. Add 1 teaspoon salt, cumin, 2 green cardamom pods, 2 cloves, and bay leaves; boil for 1 minute. Add drained rice. Bring water back up to a boil and cook for 2 minutes. Remove from heat and drain, reserving whole spices in the rice.
    Spoon chicken mixture into a slow cooker. Top with partially cooked rice; mix together.
    Cook on High until rice is tender, about 1 hour 30 minutes.

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