This is a variation on two of my favourite biryani recipes. I start everything off in a pan but like to finish it off in a slow cooker so the rice is tender. The end result is packed full of flavour and can be as spicy as you like. Best eaten with yogurt or Indian raita.
Based on the other reviewer's comments about the rice drying out, I made a few changes. I used 1 c of yogurt instead of 3/4 cup. I pre-cooked the rice for 4 minutes instead of 2. I put everything in the crockpot as directed, but 45 minutes later, I stirred it all together and changed the setting to low for the last 45 minutes. Turned out well. Flavor was delicious! - 19 Feb 2017 (Review from Allrecipes US | Canada)
Ad 25% more yogurt and it’s a great dish - 19 Mar 2018 (Review from Allrecipes US | Canada)
This was very tasty while cooking but once combined in the slow cooker, it dried out. I even cooked it on low. Next time I would double the sauce and cook the rice more. Also I wasn't sure if I was suppose to leave the pods in the dish or remove them. There is a lot of steps but they aren't difficult and it's nice to cook from scratch. I will try it again with a few modifications. - 06 Nov 2016 (Review from Allrecipes US | Canada)