Chicken biryani is one of my favorite Indian rice dishes. Traditionally, it’s layered and slow-cooked, but with the right technique, a rice cooker can produce a deliciously aromatic and well-seasoned version with tender chicken and perfectly fluffy basmati rice.
The key is to marinate the chicken beforehand in yogurt, spices, and aromatics, allowing it to soak up all the deep flavors. The rice cooker does the rest of the work, steaming everything together so the flavors meld beautifully.
It may not be 100% traditional, but it’s an easy and satisfying way to enjoy homemade biryani without the hassle of multiple pots and pans. Jeff loved it, and it quickly became a go-to comfort meal in our house!
What Type of Rice to Use
Choosing the right type of rice can be confusing, especially with so many varieties available. From Japanese short-grain to aromatic jasmine rice, each type has its own texture and flavor.
The best type of rice for Indian chicken biryani is long-grain basmati rice, prized for its fragrant aroma, delicate texture, and ability to stay fluffy and separate after cooking. Basmati rice has a lower starch content than other varieties, which prevents it from becoming mushy and allows it to absorb the rich, spiced flavors of the biryani. When properly rinsed and soaked before cooking, basmati rice expands significantly, giving biryani its signature light and airy texture.
The grains hold up well to the layering and steaming process, ensuring that each bite has a perfect balance of tender chicken, flavorful spices, and aromatic rice. While some regions may use other types of long-grain rice, basmati remains the gold standard for achieving an authentic and restaurant-quality biryani.
Seasonings for Chicken Biryani
This chicken biryani includes a variety of spices and aromatics. While not every ingredient is absolutely essential, each one adds a unique layer of flavor that brings the dish closer to a truly authentic biryani experience.
- Biryani Masala: A fragrant blend of warming spices like cinnamon, cloves, cardamom, and more. It’s the backbone of biryani!
- Kashmiri Red Chili Powder: Gives a gentle, subtle heat. It’s milder than typical chili powders and adds beautiful color.
- Turmeric: Earthy and slightly bitter, turmeric adds a warm golden tint and subtle depth to the marinade.
- Coriander Powder: Offers a fresh, citrusy undertone that lifts the whole marinade and balances the deeper spices.
- Cardamom: Brings a sweet, floral note that gives the rice a beautiful fragrance and elegance.
- Bay Leaf: Lends a subtle bitterness that infuses into the rice.
- Star Anise: Adds a slightly sweet, licorice-like aroma that deepens the overall fragrance of the dish.
- Cinnamon Stick: Brings a warm, woody sweetness that’s comforting and aromatic.
Recommended Rice Cookers
Do I need to have a fancy rice cooker to make this meal? NO! Just like anything, generally, the higher the quality, the better. But you can make my rice cooker meals in a cheap rice cooker, too!
Click the rice cooker photos to see my favorite rice cookers. I included a budget-friendly rice cooker I love! I use the Tiger 5.5-cup model shown.
Key Features to Look For in a Rice Cooker:
- Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
- Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
- Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
- Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
5.5 cups or 10 cups
2 cups
Chicken Biryani in a Rice Cooker
- Total Time: 1 hour 40 minutes
Description
This Chicken Biryani is a simplified, one-pot version of the classic dish, made entirely in a rice cooker. Juicy marinated chicken, aromatic basmati rice, and warming spices come together effortlessly for a flavorful and satisfying meal with minimal cleanup. Perfect for busy weeknights or anyone craving biryani without the hassle.
Here’s a link to my rice cooker I used for this, although any rice cooker works great!
Ingredients
For the Chicken and Marinade:
- 1/2 lb skinless chicken thighs, cut in half
- 1 tablespoon biryani masala
- 1/2 tablespoon ginger, grated
- 1/2 tablespoon garlic, minced
- Pinch of salt
- 1/4 tablespoon kashmiri red chili powder (substitute 3 parts paprika to 1 part cayenne pepper)
- Pinch of ground turmeric
- 1/3 cup plain yogurt (preferably Indian curd)
- 1/4 tablespoon coriander powder
- 1/2 tablespoon lemon juice
For the Rice:
- 1 cup Basmati rice
- Water (use as much as instructed on rice package)
- 1/2 teaspoon biryani masala
- 2 tablespoons plain yogurt (Indian curd)
- 1/4 teaspoon kashmiri red chili powder (substitute 3 parts paprika to 1 part cayenne pepper)
- 1/2 teaspoon salt
- 2 cardamoms
- 2 tablespoons fresh mint leaves, chopped
- 1 bay leaf
- 1 star anise
- 1/2 cinnamon stick
- 1/4 cup cashews (optional)
- 1/4 cup golden raisins (optional)
Garnish:
- 2 tablespoons mint leaves, chopped
- 1 tablespoon cilantro, chopped
Raita (Yogurt Sauce) Ingredients (simply mix together):
- 3/4 cup plain yogurt
- 1/2 cup cucumber, finely diced
- 1 tablespoon red onion, finely diced
- 1/2 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon coriander
- 3 tablespoons mint leaves, chopped
- 2 tablespoons cilantro, chopped
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
Instructions
- Rinse basmati rice until the water runs mostly clear. Soak for 30 minutes, then drain well. This ensures it doesn’t get mushy.
- Marinate the chicken by combining the chicken and marinade ingredients into a bowl: ½ lb chicken thighs (cut in half), 1 tbsp biryani masala, ½ tbsp grated ginger, ½ tbsp minced garlic, pinch of salt, ¼ tbsp Kashmiri chili powder, pinch turmeric, ⅓ cup plain yogurt, ¼ tbsp coriander powder, ½ tbsp lemon juice.
- Let sit at least 1 hour, but preferably overnight.
- In your rice cooker pot, add the soaked & drained rice, and water. Usually 1.5 cups water for 1 cup of soaked basmati rice, but check your rice cooker manual. You can reduce slightly to about 1¼ cup for 1 cup of basmati rice since the chicken and yogurt release liquid.
- To the rice cooker on top to the rice, add ½ tsp biryani masala, ¼ tsp Kashmiri chili powder, ½ tsp salt, 2 tbsp yogurt, 2 cardamoms, 1 bay leaf, 1 star anise, ½ cinnamon stick, 2 tbsp fresh chopped mint, toasted cashews, and raisins.
- Directly on top of the rice mixture, add the marinated chicken evenly—do not mix it in.
- Close the lid and press the regular white rice setting (not quick cook). Once it’s done, let it rest 10 minutes before opening.
- Open the lid and gently fluff the biryani (don’t overmix—keep some layers!) Top with extra chopped mint + cilantro, and serve with raita (yogurt sauce) and lime wedges.
- Prep Time: 1 hour 20 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2
For the rice it says two cardamoms, is that two cardamom pods? Or two tsp of cardamom powder?
Hi Cam – 2 tsp of cardamom powder! Good clarification!
I love biryani rice! Surprised how well this one turned out because Indian food never works for me.
Hi Lilah – that’s so great to hear! Thanks for sharing 🙂
The rice was fluffy and the chicken tender! I was impressed with the texture.
Hi Aurora – I’m so glad to hear! 🙂