-
1. Rinse the basmati rice under cold water until the water runs mostly clear, then soak it in plenty of cold water for 30 minutes.
2 cup basmati rice
-
2. Cut shallow slits in the chicken pieces. In a bowl, mix the yogurt, Bombay biryani seasoning mix, lemon juice, ginger-garlic paste, half of the salt, and half of the chopped green chili. Add the chicken pieces, coat well, cover, and marinate in the fridge while you prepare the rest (at least 30 minutes, up to overnight).
1.5 lb bone-in chicken pieces (thighs and drumsticks, skin removed),
3 tbsp Bombay biryani seasoning mix,
0.8 cup plain yogurt,
2 tbsp lemon juice,
0.8 tsp salt,
2 tbsp ginger-garlic paste,
1 piece green chili
-
3. Peel and thinly slice the onions. Finely chop the tomatoes, remaining green chili, cilantro leaves, and mint leaves, keeping the herbs together.
2 piece onion,
2 piece tomato,
2 piece green chili,
0.5 cup fresh cilantro leaves,
0.5 cup fresh mint leaves
-
4. Heat half of the oil or ghee in a skillet over medium heat. Add the cumin seeds, bay leaf, cloves, cardamom pods, and cinnamon stick, and fry until fragrant, about 30 to 45 seconds.
2 tbsp neutral oil or ghee,
1 tsp whole cumin seeds,
2 piece bay leaf,
4 piece clove,
4 piece green cardamom pod,
1 piece cinnamon stick
-
5. Add the sliced onions to the skillet and cook, stirring often, until deep golden brown, 12 to 15 minutes. If they start burning, reduce heat slightly.
2 piece onion,
4 tbsp neutral oil or ghee
-
6. Stir in the chopped tomatoes and cook until they soften and the oil begins to separate, about 5 to 7 minutes. Turn off the heat.
2 piece tomato
-
7. Drain the soaked rice well. Lightly oil the inside of the slow cooker with a little of the remaining oil or ghee.
2 cup basmati rice,
4 tbsp neutral oil or ghee
-
8. Spread half of the onion-tomato mixture in an even layer at the bottom of the slow cooker, including the whole spices.
2 piece onion,
2 piece tomato,
1 tsp whole cumin seeds,
2 piece bay leaf,
4 piece clove,
4 piece green cardamom pod,
1 piece cinnamon stick
-
9. Arrange all the marinated chicken pieces in a single, slightly overlapping layer over the onion-tomato base, scraping in all the marinade.
1.5 lb bone-in chicken pieces (thighs and drumsticks, skin removed),
3 tbsp Bombay biryani seasoning mix,
0.8 cup plain yogurt,
2 tbsp lemon juice,
1.5 tsp salt,
2 tbsp ginger-garlic paste,
2 piece green chili
-
10. Scatter half of the chopped cilantro leaves and half of the chopped mint leaves over the chicken.
0.2 cup fresh cilantro leaves,
0.2 cup fresh mint leaves
-
11. Spread the remaining onion-tomato mixture evenly over the chicken to fully cover it.
2 piece onion,
2 piece tomato
-
12. Spread the drained rice evenly over the top in a single layer, without pressing down. Sprinkle the remaining salt over the rice.
2 cup basmati rice,
0.8 tsp salt
-
13. In a small bowl, mix the milk or water with the remaining oil or ghee. Gently drizzle this mixture evenly over the rice, taking care not to disturb the layers.
0.5 cup whole milk or water,
4 tbsp neutral oil or ghee
-
14. Cover the slow cooker with its lid and cook on low for 4.5 to 5.5 hours, until the chicken is tender and the rice is fully cooked and fluffy. Avoid opening the lid during the first 3 hours.
-
15. Once done, turn off the heat and let the biryani rest covered for 15 minutes. Then gently fluff the top layer of rice with a fork, lightly lifting some chicken and masala from below without fully mixing.
-
16. Top with the remaining chopped cilantro leaves, remaining chopped mint leaves, and fried onions if using, then serve hot straight from the slow cooker.
0.5 cup fresh cilantro leaves,
0.5 cup fresh mint leaves,
0.5 cup fried onions (garnish, optional)
