Slow Cooker Chicken Biryani

Begin by placing a generous quantity of basmati rice into a spacious container and submerge it in several inches of chilled water. Allow the rice to rest for approximately 30 minutes, then drain the liquid.

Next, heat a substantial amount of oil in a large skillet over medium heat. Introduce the cinnamon sticks, 8 cloves, and 4 black cardamom pods into the skillet; sauté until fragrant for about 1 minute. Add sliced onions and cook, stirring occasionally, until they are lightly browned, taking around 5 minutes. Stir in the ginger-garlic paste; cook until fragrant for another minute.

Sprinkle a handful of fresh mint and cilantro on top; cook for an additional 1 minute.

Stir the chicken into the skillet; season with a pinch of salt. Cook and stir until the chicken is browned, taking around 20 minutes. Stir in yogurt, green chile peppers, lemon juice, remaining oil, ground chile pepper, and turmeric. Cook until the oil begins to separate from the sauce, 10 to 20 minutes. Reduce the heat to low.

In a separate process, bring water to a rolling boil in a large pot. Add 1 tablespoon of salt, cumin seeds, 2 green cardamom pods, 2 cloves, and bay leaves; boil for 1 minute. Add the drained rice. Bring water back up to a boil and cook for 2 minutes. Remove from heat and drain, reserving the whole spices in the rice.

Spoon the chicken mixture into a slow cooker. Top with partially cooked rice; mix together. Cook on High until the rice is tender, taking around 1 hour and 30 minutes