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CR1S · Adapted

426 cooked it

Chicken Biryani

Name: Chicken Biryani
Cook time: 75 min
Total time: 75 min
Yield: 4 portions
Cuisine: Indian
Ingredients: 600 g boneless chicken breast; 300 g basmati rice; 250 g onions; 150 ml yogurt; 60 ml ghee or vegetable oil; 20 g ginger-garlic paste; 2 pcs green chilli; 1 tsp cumin seeds; 1 pcs cinnamon stick; 2 pcs black cardamom; 2 pcs bay leaves; 4 pcs cloves; 0.5 tsp turmeric powder; 1.5 tsp red chilli powder; 1 tsp coriander powder; 1 tsp garam masala; 2 tsp salt; 600 ml water; 0.5 g saffron strands; 15 g fresh mint leaves; 15 g fresh coriander leaves

Indian cuisine

Contains allergens

Milk

Auto-detected — always check product labels

CR1S halves the time

150 minCR1S: 75 min

⏱ 75 min👤 4 portions🔥 520 kcal★★★★★Medium

Fragrant basmati rice layered with tender spiced chicken, cooked together in aromatic steam to create a complete, aromatic one-pot meal. A beloved Indian classic with perfectly separated grains and succulent meat.

high-proteingluten-free

Ingredients

boneless chicken breast600 g

basmati rice300 g

onions250 g

yogurt150 ml

ghee or vegetable oil60 ml

ginger-garlic paste20 g

green chilli2 pcs

cumin seeds1 tsp

cinnamon stick1 pcs

black cardamom2 pcs

bay leaves2 pcs

cloves4 pcs

turmeric powder0.5 tsp

red chilli powder1.5 tsp

coriander powder1 tsp

garam masala1 tsp

salt2 tsp

water600 ml

saffron strands0.5 g

fresh mint leaves15 g

fresh coriander leaves15 g

Steps

Prepare and marinate chicken. In a bowl, combine 600 g chicken chunks with yogurt, 30 ml ghee, ginger-garlic paste, green chilli, turmeric, red chilli powder, coriander powder, 1 tsp garam masala, and 1 tsp salt. Mix well and set aside at room temperature for 15–20 minutes (prep phase, not in GastroLab).

⏱ 20 min💡 Marinating tenderizes the chicken and infuses flavour. Do this while rinsing and soaking the rice.

Fry onions until deep golden brown. Install knife. Add 30 ml ghee and sliced onions to the bowl. On touchscreen: select Manual → set 85°C, Speed 8, Time 10 min. Press knob to start. Stir or shake bowl halfway through. Once onions are caramelized and crispy (golden brown), pour out and drain on paper towel. Reserve for garnish.

GastroLab:

Install knife. On touchscreen: select Manual → set 85°C, Speed 8, Time 10 min → press knob to start. At 5 min, hold knob 1 sec to pause, shake bowl, press knob to resume.

⏱ 10 min💡 Slow frying at moderate speed gives even browning without burning. Watch for deep golden colour.

Boil chicken until partially cooked. Remove knife, install stirring attachment. Place marinated chicken into the bowl. Add 200 ml water. On touchscreen: select Manual → set 95°C, Speed 1, Time 15 min. Press knob to start. After 15 min, chicken should be 70–75% cooked (still slightly firm inside). This ensures food safety and even final cooking with rice.

GastroLab:

Remove knife, install stirring attachment. Add marinated chicken and 200 ml water to bowl. On touchscreen: select Manual → set 95°C, Speed 1, Time 15 min → press knob to start.

⏱ 15 min💡 Partial cooking prevents raw chicken; the final steam finish will complete cooking. Chunks of 4–5 cm cook evenly in this time.

Layer rice over chicken. Drain soaked basmati rice. Remove stirring attachment. Gently spread the partially cooked chicken and its liquid to the bottom of the bowl. Arrange drained rice evenly on top. Pour 600 ml hot water mixed with saffron-soaked milk over rice. Scatter cumin seeds, cinnamon, black cardamom, bay leaves, and cloves over rice surface. Sprinkle remaining salt. Do not stir.

GastroLab:

Remove stirring attachment. Spread partially cooked chicken and liquid at bowl bottom. Layer drained rice on top. Pour 600 ml hot water + saffron-milk mixture evenly. Scatter whole spices (cumin, cinnamon, cardamom, bay, cloves) and salt on rice surface. Do not stir.

⏱ 5 min💡 Layering keeps rice from mixing with meat. Whole spices infuse flavour without breaking up. Hot water speeds cooking.

Cook biryani via steam. Cover bowl with lid. On touchscreen: select Steam, Time 25 min. Press knob to start. The steamer basket is NOT used (rice and chicken are submerged in their own liquid). Biryani cooks in trapped steam at 100°C for 25 min until rice is tender and water is absorbed. At the end, all liquid should be gone and grains separate.

GastroLab:

Cover bowl with lid (steamer basket not required — ingredients are in liquid). On touchscreen: select Steam → Time 25 min → press knob to start.

⏱ 25 min💡 Steam mode maintains exactly 100°C, ideal for rice. No stirring ensures grains stay fluffy and separate. Listen or peek briefly at 20 min to confirm liquid is nearly gone.

Rest and finish. After Steam ends, hold knob 1 sec to pause. Leave lid on for 3–5 minutes to allow residual steam to finish cooking any remaining grains. Remove lid carefully. Gently break apart rice layers with a fork (do not use the knife — hand fork only). Top with reserved golden onions, saffron-infused milk, fresh mint, and fresh coriander. Serve hot.

GastroLab:

At end of Steam cycle, press knob once to pause/stop. Let biryani rest covered for 3–5 min. Remove lid and fluff gently with a fork (not GastroLab blade).

⏱ 5 min💡 Resting steam-finishes any undercooked grain and releases condensation. Fluffing with fork separates grains without breaking them.

Chef's note: Serve hot with raita (yogurt sauce), lemon wedges, and sliced fresh onions. Biryani is best eaten immediately after assembly. Leftovers can be refrigerated and reheated gently in the oven. For extra fragrance, drizzle saffron-infused milk over each serving before eating.

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