Crockpot Chicken Biryani Recipe
This Crockpot Chicken Biryani delivers all the flavor, aroma, and spice of traditional biryani—without the endless stirring and sweating over the stove. The juicy, marinated chicken cooks slowly, soaking up the fragrant spices, basmati rice, and rich sauce. You dump everything in, walk away, and come back to a dish that smells like a feast. No burnt rice, no kitchen disasters, just pure, effortless deliciousness. Whether you’re a biryani purist or just looking for an easy dinner fix, this recipe makes life simpler—and your kitchen less chaotic.
Crockpot Chicken Biryani Recipe
A slow-cooked, one-pot chicken biryani packed with aromatic spices, tender chicken, and fluffy rice—all without the usual kitchen struggle.
Ingredients
Chicken & Marinade:
- 1.5 lbs 700g chicken thighs, boneless & skinless
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 1 tablespoon ginger-garlic paste
Rice & Base:
- 1.5 cups basmati rice rinsed
- 1 large onion sliced thin
- 1 large tomato chopped
- 1 cup coconut milk
- 2 cups chicken broth
- 2 tablespoons ghee or butter
Spices & Extras:
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 cinnamon stick
- 3 cardamom pods
- 2 bay leaves
- 4 cloves
- 1 teaspoon saffron optional, soaked in warm milk
Garnish:
- ¼ cup fresh cilantro chopped
- ¼ cup fried onions
- ¼ cup toasted cashews or almonds
Instructions
Step 1: Marinate the Chicken
- Combine yogurt, lemon juice, salt, and spices in a bowl.
- Add the chicken and coat well.
- Cover and refrigerate for at least 1 hour (or overnight for best flavor).
Step 2: Sauté the Onions & Spices
- Heat ghee or butter in a pan over medium heat.
- Add sliced onions and cook until golden brown.
- Toss in the whole spices (cinnamon, cloves, cardamom, bay leaves) and sauté for a minute.
Step 3: Load the Crockpot
- Layer the marinated chicken at the bottom.
- Add chopped tomatoes and half of the sautéed onions.
- Sprinkle coriander powder and chili powder.
- Spread rinsed basmati rice over the chicken mixture.
- Pour in chicken broth and coconut milk.
- If using saffron, drizzle the saffron milk over the top.
Step 4: Cook the Biryani
- Set the Crockpot to LOW for 4 hours or HIGH for 2 hours.
- Do not stir during cooking—let the layers cook separately.
- Step 5: Finish & Serve
- Fluff the rice gently with a fork.
- Top with fried onions, cilantro, and toasted nuts.
- Serve hot with raita or a side of yogurt.
Notes
Nutritional Information (Per Serving)
- Calories: ~450
- Total Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
Vitamins & Minerals (Per Serving)
- Vitamin B12: 25%
- Iron: 18%
- Calcium: 12%
- Vitamin A: 15%
- Magnesium: 20%
Pro Tips for the Best Chicken Biryani
- Use bone-in chicken thighs for even more flavor.
- Rinse the rice thoroughly to prevent it from turning mushy.
- Let the biryani rest for 10 minutes before serving to enhance flavors.
- Sauté the whole spices first to release their full aroma.
- Pair with raita, pickled onions, or a simple cucumber salad.
