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1. Rinse the basmati rice under cold water until the water runs mostly clear, then soak it in plenty of cold water while you prepare everything else.
2 cup basmati rice,
2.2 cup water or chicken stock
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2. Cut the chicken thighs into large bite-size chunks and place them in a bowl with the yogurt, lemon juice, Bombay biryani seasoning mix, half of the salt, and half of the grated ginger and minced garlic; mix well to coat, then set aside while you start the onions.
800 g boneless skinless chicken thighs,
3 tbsp Bombay biryani seasoning mix,
0.8 cup plain yogurt,
2 tbsp lemon juice,
1 tsp salt,
2 piece garlic clove,
1 tbsp fresh ginger
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3. Thinly slice the onions, peel and dice the carrots, dice the celery stalks, finely chop the tomatoes, and chop the cilantro and mint; keep the herbs refrigerated for later.
2 piece onion,
2 piece carrot,
3 piece celery stalk,
2 piece tomato,
0.5 cup fresh cilantro,
0.2 cup fresh mint (garnish)
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4. Heat the vegetable oil in a skillet over medium heat, add the cumin seeds and bay leaf, and let them sizzle until fragrant, then add the sliced onions and cook, stirring often, until deep golden brown.
3 tbsp vegetable oil,
1 tsp whole cumin seeds,
2 piece bay leaf
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5. Stir the remaining ginger and garlic into the onions and cook briefly until fragrant, then add the turmeric, diced carrots, and diced celery and sauté for a few minutes to soften slightly.
2 piece carrot,
3 piece celery stalk,
4 piece garlic clove,
2 tbsp fresh ginger,
0.5 tsp ground turmeric
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6. Transfer the onion and vegetable mixture to the slow cooker, spread it out, then scatter the chopped tomatoes and frozen sweetcorn evenly over the top.
2 piece onion,
2 piece carrot,
3 piece celery stalk,
1 cup frozen sweetcorn,
2 piece tomato
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7. Spoon the marinated chicken and all its marinade over the vegetables in an even layer, then pour in the water or chicken stock around the sides without rinsing the marinade off the chicken.
800 g boneless skinless chicken thighs,
3 tbsp Bombay biryani seasoning mix,
0.8 cup plain yogurt,
2 tbsp lemon juice,
2.2 cup water or chicken stock
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8. Drain the soaked rice very well, then gently sprinkle it over the chicken in an even layer without stirring; level the surface, dot with ghee or unsalted butter, and sprinkle the remaining salt over the top.
2 cup basmati rice,
2 tsp salt,
1 tbsp ghee or unsalted butter
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9. Cover the slow cooker and cook on high for about 2.5 hours or on low for about 4.5 to 5 hours, until the rice is tender and the chicken is cooked through; resist lifting the lid during cooking.
2 cup basmati rice,
800 g boneless skinless chicken thighs,
2.2 cup water or chicken stock
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10. Once cooked, let the biryani rest covered for 10 to 15 minutes, then gently fluff from the top with a fork, folding in the chopped cilantro and mint just before serving.
0.5 cup fresh cilantro,
0.2 cup fresh mint (garnish)
