Yup! I’m trying my hands on a slow cooker (crock-pot) and I am absolutely blown away. My first dish cooked in a slow cooker – Chicken Biryani! I mustered the courage to prepare a complex dish like biryani as my first experiment, not a wise decision I thought midway. But the result was surprising. The biryani was delicious, flavorful, and fragrant! No compromise, whatsoever. I wouldn’t say it was effortless (not possible with biryanis) but it certainly wasn’t as tiring as cooking with the usual vessels. While the ingredients and methods are the same, the steps are altered to suit the crock-pot. Sorry, I couldn’t take a photo!
2 cups Basmati rice, soaked for at least 30 minutes
1 cup oil
Marinate the chicken in the biryani masala for 20 minutes.
Turn your slow cooker to High and pour 2 tbsp oil, ginger-garlic paste, and sliced tomatoes. It takes at least 15 minutes for the slow cooker to heat up.
Meanwhile, deep fry the onion until golden brown. Drain on paper towels.
Fry the potatoes. Keep aside on paper towels. (Optional. You can add raw potatoes along with the chicken)
Your slow cooker is all geared up by now. Add the marinated chicken pieces and the fried onions. Mix well to combine all the ingredients. Pour half a cup of water. Cover and allow to cook on HIGH for 3-4 hours or on LOW for 5 hours. Don’t open, don’t stir, don’t turn down the heat. Trust the slow cooker. Go about your usual work.
Towards the end (after 3 hours), add the yogurt and the potatoes. Mix well. Cover till the chicken is completely done.
Bring about 3 cups of water to a boil in a separate vessel (stovetop, duh!). Add salt, a bay leaf, and a cinnamon stick. Add the rice and cook until almost done. Soaked rice takes only 3-5 minutes to cook. Strain the rice when it’s nearly done and layer it on the chicken in the slow cooker.
Pour the saffron milk and kewra water all over the rice. Cover and allow to simmer for another 15 minutes. Garnish with coriander leaves and fried onions.