Rice Cooker Biryani

This rice cooker biryani is a game-changer for busy weeknights or when you’re craving an Indian rice dish without spending hours in the kitchen. It’s fragrant, flavorful, and ridiculously easy to make.

Author : Aline Cueni

5 from 1 vote

Prep Time :5

Cook Time :30

Total Time :35

Servings : 4

Calories : 277kcal

Ingredients

1 cup (200 g) basmati rice
1 tablespoon butter, or ghee
2 cloves garlic, grated
1 inch piece ginger, grated
8 black peppercorns
4 cloves
4 green cardamom pods
2 star anise
1 inch cinnamon stick
2 tablespoon chopped cilantro, plus more for garnish
¼ teaspoon salt
20 strands saffron
1 cup + 1 tbsp (250 ml) water

Fried Shallots

2 shallots, thinly sliced
2 tablespoon canola oil, or vegetable oil, peanut oil

Instructions

Wash the basmati rice under cold water until the water runs clear. Then, soak it for 20 minutes in a bowl of water, then drain over a sieve.
In a small bowl, combine the saffron strands with 1 tablespoon of warm water.
In a small skillet, heat the butter over medium heat. Add the ginger, minced, and cilantro, along with all the spices. Sauté for about 5 minutes until fragrant.
Add the rinsed rice, saffron water, and salt, give it a good stir, then transfer to your rice cooker. Pour in the water, turn on the rice cooker and let it do the work!
Meanwhile, heat 2 tablespoons of oil in a skillet over medium-high heat. Add the shallots and fry them until they turn golden brown and crispy, stirring occasionally to prevent burning. Once done, transfer the fried shallots to a paper towel-lined plate to drain any excess oil.
Once the rice cooker has finished, fluff the biryani rice gently with a fork and transfer it to a serving platter. Garnish with the crispy fried shallots. For an optional fresh touch, sprinkle with more chopped cilantro, mint, or a combination of both.

Notes

Leftovers: Can be stored in an airtight container in the fridge. They keep fresh for 2-3 days.
No Rice Cooker? You can also cook the rice in a pot. Add the rice with about 1 ½ cups (360ml) of water to a pot, bring to a boil, then reduce the heat to low. Cover the pot tightly with a lid to trap steam and cook for 15–20 minutes, or until the rice is tender and the liquid is absorbed. Avoid opening the lid too often, as it will release steam needed for even cooking. Once cooked, turn off the heat and let the rice sit, covered, for 5 minutes.

Recommended Products

Non-Stick Frypan

Rice Cooker

Nutrition