Ingredients
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4 chicken drumsticks
-
100g natural yoghurt
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1 tbsp fresh gingerminced
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2 garlic clovesminced
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1/8 tsp ground turmeric
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1/8 tsp ground cinnamon
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1/4 tsp ground cardamom
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1/2 tsp paprika
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1 tsp garam masala
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1 tsp ground coriander
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2 tsp ground cumin
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1 tsp salt
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1 tbsp butteror ghee
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100ml chicken stock
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Rice
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400g uncooked basmati rice
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1 cinnamon stick
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1 star anise
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6 green cardamom pods
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4 whole garlic cloves
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2 dried bay leaves
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1 tsp salt
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550ml chicken stock
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1/2 tsp saffronthreads
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40g fried shallots
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To Serve
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coriander leaves
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flaked almonds
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fried shallots
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sliced red onion
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sliced green chilli
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lemon wedges
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natural yoghurt
Directions
Chicken Biryani is a fragrant, layered rice dish that combines tender, spiced chicken with aromatic basmati rice, saffron, and warm whole spices. This one-pot version brings all the traditional flavors together in your rice cooker—perfect for a festive centerpiece or a comforting family meal. Serve with fresh coriander, crunchy almonds, and cooling yogurt for an authentic finish.
Ingredients
| 4 chicken drumsticks | |
| 100g natural yoghurt | |
| 1 tbsp fresh ginger | |
| 2 garlic cloves | |
| 1/8 tsp ground turmeric | |
| 1/8 tsp ground cinnamon | |
| 1/4 tsp ground cardamom | |
| 1/2 tsp paprika | |
| 1 tsp garam masala | |
| 1 tsp ground coriander | |
| 2 tsp ground cumin | |
| 1 tsp salt | |
| 1 tbsp butter | |
| 100ml chicken stock | |
Rice |
|
| 400g uncooked basmati rice | |
| 1 cinnamon stick | |
| 1 star anise | |
| 6 green cardamom pods | |
| 4 whole garlic cloves | |
| 2 dried bay leaves | |
| 1 tsp salt | |
| 550ml chicken stock | |
| 1/2 tsp saffron | |
| 40g fried shallots | |
To Serve |
|
| coriander leaves | |
| flaked almonds | |
| fried shallots | |
| sliced red onion | |
| sliced green chilli | |
| lemon wedges | |
| natural yoghurt | |
Steps
|
1
|
Make the marinade for the chicken curry; place the yoghurt, ginger, garlic, spices and salt into a large bowl and stir to combine. Add the chicken drumsticks, mix well to coat the chicken. Cover and place in the fridge to marinate for at least an hour, or if you have time overnight. |
|
2
|
Place the basmati rice in a bowl and cover with water, allow to soak for at least 30 minutes. |
|
3
|
Select the ‘Congee/Soup’ function for the DA152W model or "Risotto/Cereals" for the DA152K model and wait for the bowl to heat. Add the butter or ghee, followed by the marinated chicken. Cook for 4-5 minutes on each side. Press the ‘Off’ button. Add the 100ml chicken stock, close the lid and cook on the ‘Quick Cook/Steam’ for the DA152W for 20 minutes, flipping the chicken over half way. For the DA152K model cook on the "Risotto/Cereals" mode for 10 min with closed lid, flipping the chicken over half way. |
|
4
|
Drain the rice and add half on top of the chicken curry. Scatter over half of the fried shallots. Then repeat with another layer of rice and shallots. Drizzle the saffron water over the top of everything. Add the cinnamon stick, bay leaves, cardamom pods and cloves. Then pour in the chicken stock. Close the lid and select the ‘White Rice’ function on the rice cooker and press start. |
|
5
|
To serve, scoop out the biryani onto a large serving platter. Scatter over coriander, flaked almonds and fried shallots. Serve with the yoghurt, onion, chilli and lemon. |
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