Rice Cooker Chicken Biryani

Who doesn’t love a clean kitchen especially while cooking? This Rice Cooker Chicken Biryani recipe is definitely one to learn for quick and fuss-free cooking!

Delicious, spicy marinated chicken paired with flavourful, fluffy Basmati rice all cooked using just a rice cooker. This classic Indian recipe smells and tastes so good it will leave everybody wanting seconds.

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Adjust Servings
300 g Basmati rice
150 ml Water
150 ml Chicken Stock
1/2 tsp Cumin seeds
3 Cloves
5 Cardamom seeds
1 Cinnamon stick
2 tbsp Ghee
1/2 tsp Salt
Chopped coriander leaves
Chicken marinate
500 g Chicken thigh
1 tbsp Garam masala
1 tbsp Grated ginger
1 tbsp Grated garlic
2 tbsp Yogurt
1 tbsp Red chili powder
1 tbsp Turmeric powder
Salt and pepper to taste



Cut chicken into chunks, add all ingredients under marinate into a bowl and mix well together with chicken.

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Marinade chicken for at least 30 minutes

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Wash Basmati rice.

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Add ghee in a pan over medium low heat, add in cinnamon, cloves, cardamom seeds, cumin seeds and stir fry until fragrant.

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Turn up heat and add in marinated chicken. Stir fry until chicken is lightly browned.

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Add in washed rice and mix well.

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Transfer into a rice cooker, add in chicken stock and water. Make sure rice is submerged.

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Set the rice cooker to cook.

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Once ready, fluff rice and serve. Garnish with chopped coriander.

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