Rice Cooker Biriyani

You can make this delicious Rice Cooker Chicken Biriyani with Saffron Cream by using boneless chicken thighs, basmati rice, yogurt, fresh herbs, and spices. It will take you approximately 1 hour and 5 minutes to prepare, and it can serve 4-6 people. Pair your Chicken Biriyani with a side of refreshing cucumber raita, zesty mint chutney, a light and crisp salad, and some healthy steamed vegetables.

To cook this Chicken Biriyani with Saffron Cream in your rice cooker, start by marinating chicken in spiced yogurt. Cook a paste of onion, ginger, garlic, and chili in the rice cooker, then add rice and spices, followed by the chicken and broth. Finish with a saffron cream garnish.

Whether you use a Brentwood, Salton, or Imusa rice cooker, you can always enjoy creating a variety of foods with simplicity and convenience, such as steel-cut oats, butternut squash risotto, and many other dishes.

Rice Cooker Biriyani Ingredients

• 1 pound boneless, skinless chicken thighs, cut into bite-size chunks
• 1 cup plain yogurt, preferably whole milk
• 1½ teaspoons coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon mild chile powder
• ½ teaspoon cumin powder
• 1 onion, cut into chunks
• 12-inch chunk of fresh ginger, peeled
• 3 garlic cloves, peeled
• 1 fresh green chile pepper (jalapeño or Serrano), stemmed
• 3 tablespoons canola oil or ghee
• 1½ cups basmati rice, rinsed
• 6 cloves
• 6 cardamom pods
• 1 cinnamon stick
• 3 cups low-sodium chicken broth mixed with ¼ teaspoon garam masala
• 1 teaspoon salt
• Pinch saffron threads mixed with 2 tablespoons heavy cream
• 3 tablespoons chopped cilantro, more for garnish
• 3 tablespoons chopped mint
• 1 lime

Optional Garnishes

• Oil for frying
• 1 onion, thinly sliced
• Handful of cashews
• Handful of raisins

How To Make Rice Cooker Biriyani

1. Marinate Chicken: In a bowl, mix yogurt and powdered spices. Add chicken chunks, coat well, and set aside.
2. Prepare Onion Paste: Purée onion, ginger, garlic, and chili pepper in a food processor. Set aside.
3. Cook Onion Paste: Set to “Mixed” setting if available. Heat oil and cook the onion paste uncovered for about 15 minutes, stirring occasionally. If your rice cooker doesn’t have this feature, use the standard cook setting or cook the paste in a pan over medium heat until browned, then transfer to the rice cooker.
4. Add Rice and Spices: Add rinsed rice, cloves, cardamom pods, and cinnamon sticks. Stir well and spread the marinated chicken on top.
5. Cook with Broth: Pour in chicken broth and add salt. Close the lid and cook until the rice is tender and the chicken is cooked about 25 minutes. Cooking time may vary depending on the cooker.
6. Add Saffron Cream: After cooking, stir in saffron cream, making sure to mix well, and scrape the bottom layer of rice. Sprinkle with cilantro and mint. Close the lid and let steam for 5 more minutes.
7. Prepare Garnishes (Optional): Heat oil in a pot until rippling. Fry the thinly sliced onion until golden, then drain. Fry cashews and raisins until golden. Drain.
8. Serve: Before serving, squeeze lime over biriyani, fluff lightly, and mix well. Garnish with cilantro, fried onions, cashews, and raisins if used.

Recipe Tips

1. Marinating Time: Marinate the chicken for at least 30 minutes, or overnight for deeper flavor.
2. Rinsing Rice: Rinse the basmati rice thoroughly until the water runs clear to remove excess starch and achieve fluffy rice.
3. Sautéing in Rice Cooker: Use the sauté function of the rice cooker for browning the onions and cooking the marinated chicken, if available.
4. Layering: Properly layer the ingredients – rice at the bottom and marinated chicken on top, to allow even cooking.
5. Checking Doneness: Ensure the chicken is thoroughly cooked by checking its internal temperature, which should be at least 165°F (74°C).
6. Resting Time: Allow the biriyani to rest for a few minutes after cooking before fluffing. This helps the flavors to meld.

Recipe Variation

1. Seafood Biriyani: Substitute chicken with shrimp or fish for a seafood variation.
2. Coconut Milk Biriyani: Replace part of the chicken broth with coconut milk for a creamy flavor.
3. Spicy Biriyani: Add more red chili powder or green chilies for a spicier dish.
4. Egg Biriyani: Add hard-boiled eggs to the biriyani in the last few minutes of cooking.
5. Kebab Biriyani: Use grilled chicken or lamb kebabs instead of regular meat for an added smoky flavor.
6. Mushroom and Spinach Biriyani: For a vegetarian option, use mushrooms and spinach as the main ingredients.

Can I Substitute Chicken with Lamb or Beef in This Recipe?

Yes, you can substitute chicken with lamb or beef. However, keep in mind that lamb and beef may take longer to cook. Adjust the cooking time accordingly to ensure the meat is tender. You might also need to add a bit more liquid since these meats can absorb more than chicken.

How Can I Make a Vegetarian Version of Biriyani?

For a vegetarian version of Biriyani, replace the chicken with vegetables like cauliflower, peas, carrots, and potatoes. You can also add paneer (Indian cottage cheese) or tofu for protein. Adjust the cooking time as vegetables cook faster than chicken.

Is It Possible to Add Nuts and Dried Fruits to This Dish?

Certainly. You can add nuts like cashews or almonds and dried fruits like raisins or apricots. Add them towards the end of the cooking process or use them as garnish to maintain their texture and flavor.

What To Serve With Biriyani

You should serve the biriyani with refreshing accompaniments such as cucumber raita, zesty mint chutney, or a plain salad. To make your meal heartier, you can add roasted vegetables or a lentil dish. You can also enjoy the rich flavors of the biriyani by pairing it with fresh naan or parathas.

How To Store Biriyani

In The Fridge:

Once the biriyani cools down, you should put it in a sealed container and keep it in the fridge. This way, it will stay fresh and tasty for about 3 to 4 days, and you won’t have to worry about any bacteria growing in it.

In The Freezer:

To keep your biriyani fresh for a long time, freeze it in a tightly sealed container. This will help it stay tasty and keep its texture for about 1 to 2 months. When you want to eat it again, thaw the biriyani in the refrigerator overnight before reheating. This will help it keep its original flavor and consistency.

How To Reheat Biriyani

To reheat your biriyani, cover the dish with foil and put it in the oven. Set the temperature to 350°F and let it heat for 10 to 15 minutes. This will make sure your biriyani gets warmed up all the way through and keeps its delicious flavor and texture intact. It’ll be just as tasty as when you first made it!

Check out More Rice Cooker Recipes:

• Rice Cooker Chicken Noodle Soup
• Rice Cooker Butternut Squash Risotto
• Rice Cooker Oden With Yuzu Essence