Slow Cooker Chicken Biryani

Fragrant spiced rice with tender chicken — a one-pot biryani that’s incredibly easy.

Ingredients

• 6 chicken thighs, boneless, diced
• 300g basmati rice, rinsed
• 1 large onion, sliced
• 3 cloves garlic, crushed
• 3 tbsp biryani paste
• 100ml natural yoghurt
• 400ml chicken stock
• 1 tsp turmeric
• 1/2 tsp saffron threads (optional)
• 30g butter
• Handful of flaked almonds and fresh coriander to serve

Method

1. Mix chicken with yoghurt and biryani paste. Leave for 10 minutes if you have time.
2. Layer the onion in the slow cooker, then the marinated chicken.
3. Spread the rinsed rice evenly over the chicken.
4. Mix stock and turmeric. Pour over the rice carefully.
5. Dot with butter.
6. Cook on High for 2-2.5 hours until rice is tender and liquid is absorbed.
7. Fluff with a fork, scatter with almonds and coriander.

Tips

Don’t stir — the layers are the whole point of biryani. The rice steams on top while the chicken cooks underneath.