Slow-Cooked Chicken Biryani recipe
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Ingredients
- 2 ½ cups basmati rice ¼ cup vegetable oil, divided 4 cinnamon sticks 8 whole cloves 4 pods black cardamom 2 onions, sliced 2 tablespoons ginger-garlic paste ¼ cup chopped fresh mint 3 tablespoons chopped fresh cilantro 1 ½ pounds boneless chicken breast, cut into 2-inch cubes 1 teaspoon salt ¾ cup fat-free yogurt 4 green chile peppers ¼ cup lemon juice 1 tablespoon ground chile pepper ¼ teaspoon ground turmeric 10 cups water 1 tablespoon salt 1 teaspoon cumin seeds 2 pods green cardamom 2 whole cloves 2 bay leaves
Nutrition Info
- 415.9 caloriescarbohydrate: 57.6 gcholesterol: 44.3 mgfat: 9.6 gfiber: 2.7 gprotein: 23.6 gsaturatedFat: 1.9 gservingSize: -sodium: 1361.4 mgsugar: 5.7 gtransFat: : -unsaturatedFat: : -
Directions Slow-Cooked Chicken Biryani
Directions
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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.