Rice cooker Chicken Biryani

Well, I made my Biryani Masala so the next good thing is to try it out even without Basmati rice. I used the stocked rice for our daily consumption. I also had roasted chicken leftover but you may use chicken parts using the yogurt marinade I used here to give the chicken some extra flavor. Of course, I used whole cardamoms to add exotic prettiness to the cooked rice. You may add cinnamon sticks too for aesthetic purpose. Of course, make caramelized onions.

*Browned onion:

3 medium Onions, sliced

Oil

Balsamic vinegar

In a pan, heat a little oil, add the onions and stir-fry. Add balsamic vinegar just enough to change its color. Stir until browned, not burnt.

Set aside.

**Marinade for chicken

1 cup yogurt

2 T turmeric

1 thumb ginger

A handful of mint leaves

Pinches of salt and pepper

Chicken pieces

Add all ingredients in a bowl and marinate chicken for 30 minutes or more.

***Rice:

3 cups rice

3 cups chicken broth or water

Marinated chicken plus the marinade

3 T Biryani Masala

Caramelized onions

Crushed cardamom pods

Cinnamon sticks

Salt and pepper to taste

In your rice cooker, measure the rice. Usually the water to rice is 1:1 ratio. Instead of water, I used chicken stock. Add the rest of the ingredients and let cook in the rice cooker. 

Tips/Note: I have too little leftover roasted veges so I added it in the mixture. You may add potatoes to yours too. Use Basmati rice and follow cooking instructions as to the water neededto boil it. Add water a little if rice is a little uncooked towards the end.