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Crock Pot Slow Cooker Chicken Biryani

You know the best item to purchase for kitchen during thanks giving is Crock pot, I got it just for $10 and now it is $29. Though I did not have any idea how to use it, I just got it to experiment. When I told about this slow cooker to my mom, she immediately told me to make this biryani. She also said that in good olden days they used to prepare this way. The process of cooking slow makes the masala flavors in the curry to slowly diffuse in to the rice and gives a very unique and delicious flavor.
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Ingredeints
For marination:1 Kg or 2.2lb chicken(boneless or with bones)

• 4 tablespoons vegetable oil ( I prefer soybean oil)
• 2 large onions, chopped longitudinally and fried to golden brown with little oil.
• 2 tablespoon of gingergarlic paste
• 1 tablespoon minced fresh ginger
• 1 tablepoon chili powder(Depending on the heat you require, this gives mild heat)
• 1/2 teaspoon ground black pepper
• 1/2 tablespoon turmeric
• 1 tablespoon cumin powder
• 1 tablespoon coriander powder
• Salt to taste
• 2 tablespoons plain yogurt
• 1 cup chopped fresh mint leaves/pudina
• 1/2 cup coriander/ cilantro chopped
• 1 (2 inch) piece cinnamon stick
• 3 pounds boneless, skinless chicken pieces cut into chunks
• 4 pods cardamom
• 3 whole cloves
• 1 (1 inch) piece cinnamon stick
• 1 mace/Javithri
2 large bay leaves 1 table spoon salt 1/4 table spoon black cumin seeds( optional)

Lemon juice-1 tbsp

Vegetable oil-4tbsp

• For Rice:
• 3 cups(260ml) of Basmati rice
• 2 1/2 tablespoons vegetable oil
• Salt to taste
• water for cooking

Method:

Cut the chicken in to medium size pieces, remove extra fat and wash it. Squeeze out all water in the chicken and take it in a bowl. Now add all the marinating ingredients mentioned above into the chicken and mix well. Keep this mixture in a refrigerator for about 30min to 24hrs. During marination all the juices and spices will enter into the inner portions of the meat and gives it a nice flavor. The longer you keep for the best the biryani tastes. So, you can marinate the day before you cook for better taste or else you can just marinate for 30min if you need to cook fast.

Wash and cook the rice till they are 70% done, by adding salt to taste vegetable oil. When the rice is ready, filter water and keep rice aside. Turn on the crock pot and set it to high, and arrange marinated chicken as a layer in the bottom and add rice on the top. On top of it, add fried onions, little pudina and coriander/cilantro and add some oil, and little color on top. Close witha lid and Cook under high flame for 3hrs and slow flame for 1hr. Check in between to see whether chicken is cooked properly. Also check before you serve and cook for few more minutes if it is not done. Serve hot with raita or sprinke little lemon juice.

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Posted by Unknown at 8:30 AM

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Labels: biryani, chicken, cooker, crock, pot, slow