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Chicken Biryani in Rice cooker

I bought a new rice cooker few days back and since then haven't stopped experimenting on it. I used to think its just for cooking rice or steaming meat and veggies. I went through the whole recipe book that came along with it but ended with nothing. It has great recipes but they are not exactly what we prefer to eat. So I did a little research on my own.

I have always made biryani the same way layering the half cooked chicken and half cooked rice and cook it over the heater in a cover pot. But most of the time I ended up with a small of portion of the masala, chicken and rice burning .So would go to a restaurant and eat briyani rather than going through all the trouble.

After buying the rice cooker I decided to give chicken biryani one more shot in the rice cooker. I thought what the heck it can't be any worst :)

And I am glad that I tried. It turned out amazing. It had every
thing one looks for in a good biryani, aroma, flavor and juicy chicken.

So here we go...


  1. Chicken leg piece: 6 (you can use other pieces as well.... it would be abt 800 gm)
  2. Basmati Rice: 2cups
  3. Curd: 2 cups
  4. Ginger Garlic Paste: 2 tbsp
  5. Coriander Powder: 1tbsp
  6. Cumin Powder: 1tbsp
  7. Red Chilli Powder: 2tbsp (adjust as per taste)
  8. Green Chilli:2-3 Slit
  9. Salt: As per taste
  10. Mint Leaves: 1/2 cup chopped
  11. Coriander Leaves: 1/2 cup chopped
  12. Fried Onion: 2cups
  13. Cloves: 4
  14. Cardamon: 4
  15. Sahi Zeera: 1tbsp
  16. Cinammon: 2 inch stick
  17. Javitri: 2
  18. Pepper Corns: 1 tbsp
  19. Turmeric Powder: 1tbsp
  20. Biryani Masals: 1tbsp
  21. Saffron color: few drops
  22. Oil: 4 tbsp


In a bowl mix, curd, ginger garlic paste, red chilli powder, turmeric powder, cumin powder, coriander powder, whole garam masala (cardamon, cinannamon, Javitri, cloves), Pepper, Green chillies, Coriander leaves, Mint leaves, half of the fried onions, biryani masal, 2tbsp oil and salt to taste.

Add the chicken pieces to the marinade. Let it marinate for 1/2 hour. If you have more time then well and good.

Soak the rice in water for 30 mins.

In a pot boil some water and add 1 tbsp oil to it. To this add sahi zeera and 1 javitri.

Add rice to the boiling water, after 2-3 mins drain the water out. We just want the rice to be infused with those beautiful flavors and not get cooked.

Turn on the rice cooker and put it in keep warm mode for few minutes.

Add rest of the oil into the cooking pot in the cooker and cover it for a minute or so.

Now add all the chicken and marinade to it. Smooth it out in a even layer.

Add all the rice on top of the chicken and level it out. Add rest of the fried onions few stands of mint and coriander leaves. Add few drops of saffron color and 1/2 cup of water.

Close the lid and change the mode to white rice.

Now you can forget about checking if it done or if its getting burned. Because the rice cooker would set the timer and let you know once its done.

Once the beeper goes of don't open the lid immediately. Let it sit there for few minutes and then you can open and see how beautiful your biryani has turned out.

Serve it hot with raita or salan. Unfortunately after making the biryani I ran out of curd so I served it with plain salad :)

Here is how mine turned out.

What do you say pretty good ;)

So go ahead and try this out. Btw if you don't have a rice cooker, try the same recipe in your normal pot over the heater. It should be fine :)

do let me know how it was!!!!!

Till then Happy Blogging.


  1. Thanks for the recipe. I followed it today for my biryani, just delicious :)

  2. Hey,

    Currently I am doing my research on The different ways of cooking Biryani. I made a document which has some questions about the process of cooking Biryani. \

    Attached is the link of the document.

    Please feel free to go through it and if you have some suggestions please let me know.

    thank you

  3. get me a plate.... cant try making it at room too risky....

  4. if i make it in bajaj rice cooker will it be same as i will be doing it for the first time .....shall i have to boil the chiken for 5 min in microwave or it will be done in rice cooker after marinating it????

    1. Hi Sourita,
      I am assuming that the bajaj rice cooker is the electric one not our standard pressure cooker. In that case the procedure remains the same as described in the blog.

      You don't have to cook the chicken before hand, it will cook directly in the cooker after marination.

      I hope this helps.

      do let me know how it turned out.


  5. I tried this Biryani ...very very simple and easy way to prepare chicken birayni...

    Thanks a lot...i was looking since many a days on how to cook in Electric rice search came to an end here....

    Thanks again and i will keep visiting your blog regularly.

    1. hi,

      I am so glad that I was able to help u out.

      Thank for referring my blog.

  6. Hi, the recipe looks very simple and I can't wait to try it :) I just have one doubt, in case if I want to skip the rice infusion step with Shahi Jeera & Jayitri, should I add 1 cup of water instead of 1/2 cup in the cooker?

    1. Hi, if you have presoaked the rice then you don't have to add 1 cup of water because the moisture from chicken and the marinate would make the rice too mushy, but if havn't soaked the rice you can add some extra water, but I would strongly suggest at-least soak the rice if you want to skip the rice infusion step...

      I hope this helps..

      Also let me know how it turns out!!!!

    2. Hi!! I just pre-soaked the rice, and it really turned out amazing!! Also, I used Shan Bombay Biryani Masala and it was amazing!! You can try it, then you wont have to add garam masalas seprately :)

    3. hi, thanks for the tip would give it a try next time :)


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