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September 16, 2025
Slow-Cooked Chicken Biryani Recipe
Slow-cooked chicken biryani adapts two favorite biryani recipes to create a variation that perfectly fits busy family preferences and schedules. This convenient cooking method maintains all the complex flavors of traditional biryani while using modern slow-cooking techniques for easier preparation. The adaptation process ensures that family preferences are accommodated while still delivering authentic biryani taste and texture. This personalized approach to biryani demonstrates how traditional recipes can be modified to suit contemporary lifestyles. The slow-cooking method produces tender chicken and perfectly flavored rice that satisfy the whole family's biryani cravings.
This slow cooker biryani is a variation of 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. It’s best eaten with yogurt or Indian raita.
Prep Time:
20 mins
Cook Time:
2 hrs 10 mins
Additional Time:
30 mins
Total Time:
3 hrs
Servings:
8
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Ingredients
2 ½ cups basmati rice
4 tablespoons vegetable oil, divided
4 cinnamon sticks
12 whole cloves, divided
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 pod green cardamom
2 bay leaves
Directions
Place basmati rice into a large container and cover with several inches of cool water. Let soak for about 30 minutes. Drain.
Heat 2 tablespoons 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 for 1 more minute.
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, ground chile pepper, and turmeric. Cook until oil begins to separate from the sauce, 10 to 20 minutes. Reduce the heat to low.
Meanwhile, bring water to a boil in a large pot. Add 1 tablespoon salt, cumin seeds, 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 the heat and drain, reserving whole spices in the rice.
Spoon chicken mixture into a slow cooker. Top with partially cooked rice; mix together. Cook on High until rice is tender, about 1 hour 30 minutes.
Recipe Tip
If your slow cooker has vents, cover them with aluminum foil.
Nutrition Facts (per serving)
| 316 | Calories |
| 12g | Fat |
| 22g | Carbs |
| 30g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 316 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 2g | 8% |
| Cholesterol 73mg | 24% |
| Sodium 1219mg | 53% |
| Total Carbohydrate 22g | 8% |
| Dietary Fiber 2g | 6% |
| Total Sugars 3g | |
| Protein 30g | 60% |
| Vitamin C 17mg | 19% |
| Calcium 99mg | 8% |
| Iron 2mg | 13% |
| Potassium 418mg | 9% |
* 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.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
