A simple yet delicious chicken and rice recipe slow cooked for hours to develop the depth of flavors with aromatic Indian spices easily available at your nea. Pre-heat your oven to 350 F 180 C Gas mark 4.

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Once the chicken is cooked put the half-cooked rice on the top of chicken.

Biryani slow cooker. Preheat the slow cooker along with the cookpot in high mode for 20 minutes This should be done with no chicken or rice in the cookpot just the empty pot 6. Add onions 2 tablespoons of the oil and the marinated chicken to the slow cooker. This will take about 18 to 20 minutes to completely make the biryani.

Serve with cucumber yogurt. Now add half the goat meat and its gravy on top of the rice. Using aluminum foil cover the top tightly and then cover this with the lid that came with the slow cooker.

Grease or spray with cooking spray the inside of your slow cooker. The equipment will automatically shut off once cooking is completed. Soak the strands of saffron in the warm milk.

Heat some oil in a saucepan to a low heat. Close the lid and place the insert inside the cooker Power up the cooker. Cook on low for 3 hours.

Cook for 3-4 hours at low settings. Cook spices through on a gentle heat for a couple of minutes. Grease a deep baking dish and add a layer of the cooked rice to the bottom.

Now turn the slow cooker on low settings. Remove the aluminum foil and let it sit for 15-20 mins. Wash the rice in the water twice and drain the water completely.

Add the rice spices and stir.

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