Slow Cooker Vegetable Biryani

How to make Slow Cooker Vegetable Biryani

1. Fill a medium sized saucepan with water and bring to the boil, Add the salt, bay leaves, cardamon pods and cloves to the water, then add the soaked rice. With the lid on, cook the rice for 7-8 minutes on a medium heat.

2. Test the rice grain, it should be soft on the outside and firm in the middle. Take the rice off the heat and drain keeping the herbs in with the rice. Set aside.

3. In the meantime, add the ghee to a sturdy frying pan and fry the thinly cut onions until crispy and golden over a medium heat - approximately 10 minutes. Transfer half of the onions onto some kitchen roll to wick away the oil – these are for the topping.

4. To the remainder of the onions, add the dry spices to the pan at a gentle heat to allow them to infuse for 1 minute. Add the minced garlic, ginger and diced tomatoes and mix well.

5. hen add the vegetables, yoghurt and saffron and fully coat them in the herbs cooking for no longer than 4-5 minutes. Add a splash of water to the pan if the sauce becomes to dry.

6. Assemble the biriyani layers in the slow cooker, starting with a layer of the vegetables, top this with a layer of rice, repeating the process until all the ingredients are in the slow cooker.

7. Cover and cook the biriyani for 1 hour on medium, checking halfway through to ensure the vegetables are cooked through and the rice is nice and fluffy.

8. Serve with a topping of the remaining crispy onions, chopped mint, coriander and a side of raita or thick yoghurt.