Crockpot Lamb Biryani

Name: Crockpot Lamb Biryani
Cuisine: American
Ingredients: 500 g Basmati rice (you can use jasmine rice Basmati is better); 110 g butter; 3 onions, sliced; 2 cloves garlic finely chopped; 4 cm piece of root ginger, finely chopped; 900 g diced lamb (not too much fat; 2 teaspoons chili powder, or to taste; 2 teaspoons turmeric; 2 teaspoons ground coriander; Choose teaspoon ground cumin; 1/2 teaspoons ground cinnamon; 1/2 teaspoons ground cloves; 1 teaspoon crushed peppercorns; 1 teaspoon salt; 3 bay leaves; 150 mL vegetable stock; 400 mL plain yoghurt; 1 bunch fresh coriander

Keith Vigon @cook_4574654

United Kingdom

Indian restaurants are great (sometimes not!) Made at home will always be good, if you stand there with your carving knife in your hand, nobody will complain! If you like this dish please take a photo and post it here, thank you

Keith Vigon @cook_4574654

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Ingredients

500 gBasmati rice (you can use jasmine rice Basmati is better)
110 gbutter
3onions, sliced
2 clovesgarlic finely chopped
4 cmpiece of root ginger, finely chopped
900 gdiced lamb (not too much fat
2 teaspoonschili powder, or to taste
2 teaspoonsturmeric
2 teaspoonsground coriander
Choose teaspoon ground cumin
1/2 teaspoonsground cinnamon
1/2 teaspoonsground cloves
1 teaspooncrushed peppercorns
1 teaspoonsalt
3bay leaves
150 mLvegetable stock
400 mLplain yoghurt
1 bunchfresh coriander

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Steps

1

Soak the rice for 30 minutes, then rinse several times to remove all the starch
2

Preheat the slow cooker to low setting. In a frying pan melt half the butter and add the onion, garlic and ginger and cook for 3 to 4 minutes until the onions soften.
3

Transfer to the slow cooker, then melt the remaining butter and spices, seasoning and bay leaves and continue to stir. Add to the pan, the stock and bring to a simmer, then stir in the yoghurt. Mix well and transfer everything to the slow cooker And increase the heat and brown the lamb on all sides.
4

Add the spices, seasonings and bay leaves and continue to stir. Add the stock and bring to a simmer, then stir in the yoghurt. Mix well and transfer everything to the crockpot
5

Fill a saucepan with water and bring to the boil. Add the rice and cook for 46 minutes. Drain then using a slotted spoon, plop the lamb mixture with the rise in the slow cooker. Season to taste and sprinkle half the coriander on top. Cover and cook for eight hours until the rice is tender and the lamb no longer pink in the centre