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Crockpot Chicken Biryani Recipe

Emily Carter
A slow-cooked, one-pot chicken biryani packed with aromatic spices, tender chicken, and fluffy rice—all without the usual kitchen struggle.
Print Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 6 servings
Calories 450 kcal

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.
This Crockpot Chicken Biryani gives you the rich taste of authentic biryani—without the headache of constant monitoring. Enjoy fluffy, fragrant rice, tender chicken, and bold spices with zero kitchen stress!