Ingredients

For the Chicken Marinade:

300g chicken thigh or breast, diced
2 peppers, diced
4 tbsp natural yogurt
1 tbsp garam masala
1 tbsp grated garlic
1 tbsp grated ginger
1 tsp salt
1 tsp turmeric
1 tsp cumin
1 tbsp ground coriander
2 tbsp curry powder

For Biryani Layers:

300g basmati rice, rinsed
3 tbsp salted butter
1 onion, sliced
600ml hot chicken stock
2 star anise (optional)
4 cardamom pods (optional)

Method

1. Marinate the Chicken:
In a bowl, mix the diced chicken and peppers with yogurt, garam masala, garlic, ginger, salt, turmeric, cumin, coriander, and curry powder. Cover and marinate for at least 30 minutes, or ideally overnight for deeper flavor. You can fry or grill this before adding to cook the raw spices too.

2. Prepare the Base:
Place the sliced onion at the bottom of the slow cooker. Add the star anise and cardamom pods (if using). Dot with the butter and sprinkle with a little turmeric for extra colour and richness.

3. Layer It Up:
Spread half the rinsed basmati rice over the onions. Add the marinated chicken and peppers as the next layer. Top with the remaining rice.

4. Add the Stock & Cook:
Pour the chicken stock evenly over everything, ensuring the rice is fully covered.

Cook on HIGH for 2 hours.

5. Serve & Enjoy:
Fluff up the rice with a fork and serve straight from the slow cooker. Garnish with fresh coriander, a squeeze of lemon, or a drizzle of yoghurt.

If your lid is loose, add a cartouche on top of the food before cooking to seal in the heat/moisture .

Leftovers: Biryani tastes even better the next day! Store in the fridge for up to 3 days or freeze for a quick meal.

Extra Aroma: If you have saffron, steep a few strands in warm milk and drizzle over before serving for an authentic touch.