Description
A simple and delicious recipe for Chicken Briyani made in a rice cooker, perfect for Ramadan.
Ingredients
Scale
- 2 cups basmati rice
- 1 lb chicken, cut into pieces
- 1 large onion, sliced
- 2 tomatoes, chopped
- 1/4 cup yogurt
- 2 tablespoons ginger-garlic paste
- 1/4 cup cooking oil
- 2–3 green chilies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh cilantro and mint leaves for garnish
Instructions
- Rinse the basmati rice under cold water until the water runs clear, then soak for 30 minutes.
- In the rice cooker, heat the oil and sauté the sliced onions until golden brown.
- Add the ginger-garlic paste and green chilies, and sauté for another minute.
- Add the chicken pieces and cook until they are no longer pink.
- Stir in the chopped tomatoes, yogurt, cumin seeds, coriander powder, garam masala, and salt. Cook for 5-7 minutes.
- Add the soaked rice and 4 cups of water to the rice cooker. Stir gently to combine.
- Close the lid and set the rice cooker to the ‘cook’ setting. Once done, let it sit for 10 minutes before opening.
- Fluff the briyani with a fork and garnish with fresh cilantro and mint leaves before serving.
Notes
- For extra flavor, you can add fried onions on top before serving.
- Adjust the spice level by adding more or fewer green chilies.
- This recipe can be made with lamb or beef instead of chicken.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Rice Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg