Slow cooker chicken biryani

    2 hours 35 min

    This is a variation on two of my favourite biryani recipes. I start everything off in a pan but like to finish it off in a slow cooker so the rice is tender. The end result is packed full of flavour and can be as spicy as you like. Best eaten with yogurt or Indian raita.

    39 people made this

    Serves: 8 

    • 450g basmati rice
    • water, as needed
    • 4 tablespoons vegetable oil, divided
    • 4 cinnamon sticks
    • 8 whole cloves
    • 4 black cardamom pods
    • 2 onions, sliced
    • 2 tablespoons ginger-garlic paste
    • 1 teaspoon freshly chopped mint
    • 3 tablespoons freshly chopped coriander
    • 680g chicken breasts, sliced into cubes
    • 1 teaspoon salt
    • 180ml fat free yogurt
    • 4 green chilli peppers
    • 60ml lemon juice
    • 1 tablespoon ground chilli powder
    • 1/4 teaspoon ground turmeric
    • 2.5 litres water
    • 1 teaspoon salt, or to taste
    • 1 teaspoon cumin seeds
    • 2 green cardamom pods
    • 2 whole cloves
    • 2 bay leaves

    Prep:15min  ›  Cook:2hr20min  ›  Ready in:2hr35min 

    1. Place basmati rice in a large container and cover with cool water. Let soak, about 30 minutes. Drain.
    2. Heat 2 tablespoons vegetable oil in a large pan over medium heat. Add cinnamon sticks, 8 cloves and 4 black cardamom pods; fry until fragrant, about 1 minute. Add sliced onions; cook and stir until lightly browned, about 5 minutes. Stir in ginger-garlic paste; cook until fragrant, about 1 minute. Sprinkle mint and coriander on top; cook 1 minute more.
    3. Stir chicken into the pan; season with 1 teaspoon salt. Cook and stir until chicken is browned, about 20 minutes. Stir in yogurt, green chilli peppers, lemon juice, remaining 2 tablespoons oil, ground chilli powder and turmeric. Cook until oil begins to separate from the sauce, 10 to 20 minutes. Reduce heat to low.
    4. Bring water to the boil in a large pot. Add 1 teaspoon salt, cumin seeds, 2 green cardamom pods, 2 cloves and 2 bay leaves; boil for 1 minute. Add rice; bring water back up to the boil and cook for 2 minutes. Remove from heat and drain, reserving whole spices in the rice.
    5. Spoon chicken mixture into a slow cooker. Top with partially cooked rice; mix together.
    6. Cook on High until rice is tender, about 1 hour 30 minutes.

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    Reviews in English (3)


    Based on the other reviewer's comments about the rice drying out, I made a few changes. I used 1 c of yogurt instead of 3/4 cup. I pre-cooked the rice for 4 minutes instead of 2. I put everything in the crockpot as directed, but 45 minutes later, I stirred it all together and changed the setting to low for the last 45 minutes. Turned out well. Flavor was delicious!  -  19 Feb 2017  (Review from Allrecipes US | Canada)


    Ad 25% more yogurt and it’s a great dish  -  19 Mar 2018  (Review from Allrecipes US | Canada)


    This was very tasty while cooking but once combined in the slow cooker, it dried out. I even cooked it on low. Next time I would double the sauce and cook the rice more. Also I wasn't sure if I was suppose to leave the pods in the dish or remove them. There is a lot of steps but they aren't difficult and it's nice to cook from scratch. I will try it again with a few modifications.  -  06 Nov 2016  (Review from Allrecipes US | Canada)