Slow-Cooked Chicken Biryani

Recipesfull introduces to you: Indian Recipes. (Slow-Cooked Chicken Biryani). This is a variation on two of my favorite biryani recipes, adjusted to fit my family's preferences and time limitations. Biryani can be a time-consuming dish, but this is an easy way to make it from scratch. The end result is packed full of flavor and can be spicy. Best eaten with yogurt or Indian raita.

Brief

Prep 15 mins

Cook: 2hrs21 mins

Additional: 30 mins

Total: 3hrs6 mins

Servings: 8

Yield: 8 servings

Slow-Cooked Chicken Biryani

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

Two-Ingredient Naan

World Cuisine

Directions

Step 1

Place basmati rice in a large container and cover with several inches of cool water. Let soak about 30 minutes. Drain.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Spoon chicken mixture into a slow cooker. Top with partially cooked rice; mix together.

Step 6

Cook on High until rice is tender about 1 hour 30 minutes.

Nutritional Information

Slow-Cooked Chicken Biryani

Servings Per Recipe:8

Calories: 415.9

% Daily Value *

Protein: 23.6g 47%

Carbohydrates: 57.6g 19%

Dietary Fiber: 2.7g 11%

Sugars: 5.7g

Fat: 9.6g 15%

Saturated Fat: 1.9g 9%

Cholesterol: 44.3mg 15%

Vitamin A Iu: 373.3IU 8%

Niacin Equivalents: 8.8mg 67%

Vitamin B6: 0.3mg 21%

Vitamin C: 63.5mg 106%

Folate: 23.1mcg 6%

Calcium: 107.1mg 11%

Iron: 1.6mg 9%

Magnesium: 34.8mg 12%

Potassium: 355.6mg 10%

Sodium: 1361.4mg 55%

Thiamin: 0.1mg 8%

Calories From Fat: 86

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.