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Slow Cooker Chicken Biryani – A Fragrant One-Pot Indian Feast

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A fragrant one-pot Indian rice dish made with marinated chicken, basmati rice, and warming spices — all slow-cooked for tender texture and deep flavor.

Ingredients

Scale

  • 2 lbs chicken thighs or drumsticks, skinless

  • 1 ½ cups basmati rice

  • 1 cup plain full-fat yogurt

  • 2 medium onions, thinly sliced

  • 2 medium tomatoes, chopped

  • 1 tbsp ginger paste

  • 1 tbsp garlic paste

  • ½ tsp turmeric powder

  • 1 tsp red chili powder

  • 1 ½ tsp garam masala

  • 1 tsp ground coriander

  • Salt to taste

  • ¼ cup chopped cilantro

  • ¼ cup chopped mint

  • 2 tbsp lemon juice

  • 3 tbsp ghee or oil

  • ½ tsp saffron threads, soaked in 2 tbsp warm milk

  • Whole spices: 1 bay leaf, 4 cloves, 4 green cardamom pods, 1 cinnamon stick, 1 tsp cumin seeds

Instructions

  • In a bowl, combine yogurt, garlic, ginger, spices, lemon juice, and salt. Add chicken and marinate for at least 2 hours or overnight.

  • Rinse rice and soak for 30 minutes. Parboil in salted water with bay leaf, cinnamon, and cardamom until 70% cooked. Drain and set aside.

  • In a skillet, fry onions in ghee or oil until golden brown. Reserve half for garnish.

  • In the slow cooker, layer marinated chicken, fried onions, tomatoes, herbs, then rice.

  • Drizzle saffron milk over the top. Dot with remaining ghee.

  • Cover with towel under the lid. Cook on Low for 4–5 hours or High for 2.5–3 hours.

  • Let rest 10–15 minutes before gently mixing and serving.

Notes

  • Add fried cashews or raisins for extra richness.

  • Can be made dairy-free with coconut yogurt and oil.

  • Pairs beautifully with raita or cucumber salad.

Find it online: https://feasttrove.com/slow-cooker-chicken-biryani-a-fragrant-one-pot-indian-feast-2/