Slow-Cooked Chicken Biryani
In this slow cooker version of biryani, chicken breast is layered with basmati rice, yogurt, and a ton of Indian spices.
Place basmati rice in a large container and cover with several inches of cool water.
Let soak about 30 minutes.
Drain.
Heat 2 tablespoons vegetable 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 1 minute more.