Slow-Cooked Chicken Biryani

Name: Slow-Cooked Chicken Biryani
Total time: 180
Yield: 8
Ingredients: 2.5 cups basmati rice; 0.25 cup vegetable oil, divided; 4 cinnamon sticks; 8 whole cloves; 4 pods black cardamom; 2 onions, sliced; 2 tablespoons ginger-garlic paste; 0.25 cup chopped fresh mint; 3 tablespoons chopped fresh cilantro; 1.5 pounds boneless chicken breast, cut into 2-inch cubes; 1 teaspoon salt; 0.75 cup fat-free yogurt; 4 green chile peppers; 0.25 cup lemon juice; 1 tablespoon ground chile pepper; 0.25 teaspoon ground turmeric; 10 cups water; 1 tablespoon salt; 1 teaspoon cumin seeds; 2 pods green cardamom; 2 bay leaves

Recipe by Nadoonie from allrecipes.com

Dinner 3 Hr.

Ingredients

8 servings

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2.5 cups basmati rice
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0.25 cup vegetable oil, divided
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4 cinnamon sticks
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8 whole cloves
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4 pods black cardamom
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2 onions, sliced
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2 tablespoons ginger-garlic paste
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0.25 cup chopped fresh mint
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3 tablespoons chopped fresh cilantro
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1.5 pounds boneless chicken breast, cut into 2-inch cubes
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1 teaspoon salt

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0.75 cup fat-free yogurt
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4 green chile peppers
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0.25 cup lemon juice
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1 tablespoon ground chile pepper
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0.25 teaspoon ground turmeric
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10 cups water
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1 tablespoon salt
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1 teaspoon cumin seeds
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2 pods green cardamom
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2 bay leaves

Instructions

Place basmati rice into a large container and cover with several inches of cool water. Let soak for about 30 minutes. Drain.
Heat 2 tablespoons oil in a large skillet over medium heat. Add cinnamon sticks, 8 cloves, and 4 black cardamom pods; fry until fragrant, about 1 minute. Add onions; cook and stir until lightly browned, about 5 minutes. Stir in ginger-garlic paste; cook until fragrant, about 1 minute. Sprinkle mint and cilantro on top; cook for 1 more minute.
Stir chicken into the skillet; season with 1 teaspoon salt. Cook and stir until chicken is browned, about 20 minutes. Stir in yogurt, green chile peppers, lemon juice, remaining 2 tablespoons oil, ground chile pepper, and turmeric. Cook until oil begins to separate from the sauce, 10 to 20 minutes. Reduce the heat to low.
Meanwhile, bring water to a boil in a large pot. Add 1 tablespoon salt, cumin seeds, 2 green cardamom pods, 2 cloves, and bay leaves; boil for 1 minute. Add drained rice. Bring water back up to a boil and cook for 2 minutes. Remove from the heat and drain, reserving whole spices in the rice.
Spoon chicken mixture into a slow cooker. Top with partially cooked rice; mix together. Cook on High until rice is tender, about 1 hour 30 minutes.