Ingredients
Scale
- 2 cups Basmati rice (extra long grain preferred)
- 1 lb Chicken thighs, cut into bite-sized pieces (or paneer/vegetables for a veg version)
- 1/2 cup Greek yogurt
- 2 tablespoons Biryani masala powder
- 1 tablespoon Ginger-garlic paste
- 1 large Onion, thinly sliced and caramelized (store-bought fried onions work too)
- 2.5 cups Chicken broth or water
- 1 teaspoon Cumin seeds
- 2 Bay leaves
- 1 teaspoon Turmeric powder
- 1/4 cup Fresh cilantro and mint, chopped
- 2 tablespoons Ghee or butter
- Salt to taste
Instructions
- Combine the chicken pieces with the Greek yogurt, biryani masala, ginger-garlic paste, turmeric, and a pinch of salt in a medium bowl. Mix thoroughly so every piece is coated. Let this sit for at least 15 minutes while you prepare the rice. This step ensures the meat stays juicy and flavorful during the high-pressure cook cycle.
- Wash the basmati rice under cold water until the water runs clear. This removes excess starch and is the secret to getting non-sticky, fluffy grains. Soak the rice in clean water for about 10 minutes, then drain completely. Never skip the rinsing process if you want professional results.
- Turn on your rice cooker’s “Sauté” function if it has one; otherwise, do this quickly in a pan. Melt the ghee and add cumin seeds and bay leaves until they sizzle. Place the marinated chicken at the bottom of the rice cooker pot in an even layer. Spread half of the caramelized onions over the meat. Pour the drained rice over the top, spreading it out evenly. Do not mix the layers!
- Gently pour the chicken broth or water over a spatula into the pot so you don’t disturb the layers. Season with a little more salt. Close the lid and set your rice cooker to the “Normal” or “White Rice” setting. If you have a “Mixed Rice” setting, that works perfectly too. Let the machine do all the heavy lifting.
- Once the timer goes off, do not open the lid immediately. Let the biryani rest for 5 to 10 minutes to allow the steam to finish the cooking process. Open the lid, add the remaining fried onions, fresh cilantro, and mint. Use a fork or a rice paddle to gently fluff the rice from the sides, bringing the tender chicken and spices from the bottom to the top. Serve hot!
- Cook Time: 45 minutes