Rice Cooker Chicken Biriyani
1:3414 Jun 2026@annilravin
Discover an incredibly approachable way to make traditional Chicken Biriyani using a standard rice cooker. Chef Annil demonstrates how to bloom whole aromatic spices in ghee, build a rich flavor base with fresh herbs, yogurt, and spices, and cook marinated chicken and basmati rice together to fluffy, aromatic perfection. Served traditionally on a banana leaf and garnished with fried onions, cashews, and cool raita.
Rice Cooker Chicken Biriyani
Ingredients
Method
- Melt ghee in a pan and add star anise, cardamom, cinnamon stick, and bay leaf to bloom.
- Once fragrant, add the chopped onions, ginger, and garlic, and sauté.
- Add one pandan leaf and one green chili snapped in half into the mixture.
- Toss in fresh mint and fresh coriander, stirring well.
- Stir in the spice blend: turmeric powder, chili powder, cumin powder, meat masala powder, salt, and coriander powder.
- Add strained Greek yogurt to the pan to bring a nice tartness, mixing thoroughly.
- Gently fold in 4 cups of soaked basmati rice to coat it with the masala base.
- Transfer the spiced rice mixture from the pan into a rice cooker pot.
- Add the marinated chicken pieces directly into the rice cooker pot with the rice and stir to combine.
- Pour in 7 cups of water and give the mixture one final gentle mix.
- Close the rice cooker lid and set it to cook.
- Once cooked, fluff the fluffy biriyani and serve on a banana leaf topped with fried onions, fried cashew nuts, and a side of cool raita.
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