Simple Rice Cooker Biryani Recipe

Here’s my simple rice cooker biryani recipe, made with layers of fragrant rice, tender meat, and warm Indian spices – all cooked to perfection in your everyday rice cooker.

This biryani has become my go-to dinner when I want something filling but don’t have time to watch the stove. My kids love the mild spices, and I love how I can just add everything to the rice cooker and let it do its thing. Perfect for those busy weeknight dinners, wouldn’t you say?

What Kind of Rice Should I Use?

Basmati rice is the traditional and best choice for biryani, with its distinctive long grains and lovely aromatic flavor. While you could use other long-grain rice varieties like jasmine in a pinch, they won’t give you quite the same authentic taste and texture that makes biryani special. For the best results, look for aged basmati rice – it tends to cook up fluffier and less sticky than newer rice. Before cooking, don’t skip the important step of washing your rice until the water runs clear, as this removes excess starch and helps prevent your biryani from becoming mushy.

Options for Substitutions

This rice cooker biryani is pretty adaptable, though some ingredients are key to getting that authentic taste. Here’s what you can swap:

• Basmati rice: This is one ingredient I wouldn’t substitute – basmati gives biryani its distinctive flavor and texture. If you absolutely must, use long-grain jasmine rice, but the taste won’t be quite the same.
• Whole spices: If you’re missing some whole spices (cinnamon, cardamom, star anise, cloves), you can use ground versions in a pinch. Use about 1/4 teaspoon ground for each whole spice, but add them later with the other ground spices.
• Vegetables: Feel free to mix up the vegetables based on what you have. Cauliflower, green beans, or corn work well. Just keep the total amount of veggies about the same.
• Soy yogurt: Any plain yogurt works here – Greek, regular, or coconut yogurt are all good options. If you don’t have yogurt, use coconut milk or cream for richness.
• Cashews: You can swap cashews with almonds or pistachios. If nuts are a concern, just leave them out.
• Fresh cilantro: If you’re not a cilantro fan or don’t have any, fresh mint or parsley can work too. In a pinch, skip the herbs altogether.

Watch Out for These Mistakes While Cooking

The biggest challenge when making biryani in a rice cooker is getting the right rice-to-water ratio – using too much water will make your biryani mushy, while too little will leave the rice undercooked, so stick precisely to the 1:1.75 ratio of rice to water. Another common mistake is skipping the rice washing step – make sure to rinse your basmati rice until the water runs clear to remove excess starch and prevent clumping. To avoid ending up with unevenly cooked vegetables, cut them into similar-sized pieces (about 1/2 inch cubes), and remember that harder vegetables like potatoes and carrots should be slightly smaller than softer ones like bell peppers. For the best flavor development, don’t rush the initial spice-blooming process – let your whole spices sizzle in the oil for 30-40 seconds before adding the onions and other ingredients.

What to Serve With Biryani?

This aromatic rice dish pairs perfectly with cooling sides that balance its rich, spiced flavors. A simple raita (yogurt cucumber salad) is my go-to side dish – it adds a refreshing touch that complements the warm spices in the biryani. For extra crunch and tang, try serving some pickled onions or Indian pickle on the side. If you want to round out the meal, add some naan bread for scooping up every last grain of rice, and a simple side of roasted pappadums adds a nice crispy element to your plate.

Storage Instructions

Keep Fresh: Your rice cooker biryani will stay good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get better after a day as all those lovely spices have time to mingle together. Just make sure to cool it completely before popping it in the fridge.

Freeze: This biryani is perfect for batch cooking! Portion it into freezer-safe containers and it’ll keep well for up to 3 months. I like to divide it into individual servings – it makes weekday lunches super easy.

Warm Up: To enjoy your leftover biryani, sprinkle a few drops of water over it before microwaving to keep the rice moist. Heat it in short bursts, stirring in between. If you’re reheating from frozen, thaw it overnight in the fridge first. You can also steam it gently in a pan with a splash of water.

Prep Ahead: Want to get ahead? You can chop all the vegetables and measure out the spices the night before. Store them separately in the fridge, and your prep time will be much shorter when you’re ready to cook.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 35-45 g
• Fat: 45-55 g
• Carbohydrates: 190-210 g

Ingredients

For the biryani:

• 2 bay leaves
• 2 cups uncooked basmati rice (rinsed until water runs clear)
• 2 tsp ground coriander
• 1 cinnamon stick
• 1 green bell pepper (diced)
• 1 tsp cumin seeds
• 1 tsp chili powder
• 1/2 tsp turmeric
• 1/2 cup peas (frozen, defrosted)
• 1/2 cup plain soy yogurt (for creaminess)
• 1 small potato (peeled and diced into 1/2-inch pieces)
• 5 green cardamom pods
• 5 whole cloves
• 3 1/2 cups water
• 3 star anise
• 1 tsp salt
• 2 tsp grated ginger (from fresh ginger root)
• 1/2 medium carrot (shredded)
• 3 garlic cloves (minced)
• 1 red onion (thinly sliced)

For the garnish:

• 1/4 cup roasted cashews (for crunch)
• 1 stalk fresh cilantro (roughly chopped)
• 2 tbsp raisins (plump and sweet)

Step 1: Sauté Spices and Onion

Heat a tablespoon of oil in a non-stick pan or wok over medium-high heat.

Add all your chosen spices to the pan and sauté for 1-2 minutes over medium heat, or until the spices start to sizzle and release their aroma.

Add the chopped onion to the pan and cook until it becomes translucent.

Stir in ginger and garlic, frying for an additional minute until they are fragrant.

Step 2: Add Powders and Veggies

Dial the heat down to low and stir in coriander powder, chili powder, and ground turmeric.

Cook these spices until fragrant, around 1 minute.

Then, add all your prepared veggies to the pan.

Stir-fry the mixture for 3-4 minutes or until the veggies are slightly charred and tender.

Step 3: Mix in Rice Cooker and Cook

Transfer the spiced veggies mixture into a rice cooker.

Add water, basmati rice, yogurt, and salt to the cooker.

Give everything a quick stir to combine well.

Start the rice cooker and allow it to cook until the switch automatically turns off, indicating the biryani is ready.

Step 4: Fluff and Garnish

Once the rice cooker has finished, fluff your biryani gently with a fork.

Top the biryani with roasted cashews, raisins, cilantro, or any other toppings you fancy.

Serve hot and savor the aromatic deliciousness!