Lamb Biryani

Directions

1. 1
   In a deep bowl, mix together the ginger, garlic, green chiles, garam masala, red chile powder, turmeric, 1 teaspoon of salt, cilantro, and mint.
2. 2
   Add the lamb and mix to coat.
3. 3
   Marinate at least 2 hours in the refrigerator or, ideally, overnight.
4. 4
   After marinating, add the yogurt to the lamb and mix well.
5. 5
   Turn the slow cooker on low.
6. 6
   Add the onions, 2 tablespoons (30 mL) of the oil, and the marinated lamb to the slow cooker.
7. 7
   Cook for 2 hours.
8. 8
   On the stovetop, bring the water to a boil over medium-high heat.
9. 9
   Add the rice and the tablespoon of salt and turn the heat to low.
10. 10
    Allow the rice to simmer for 3 to 5 minutes, at which point most of the water.
11. 11
    Will have evaporated.
12. 12
    If it has not, use a slotted spoon to transfer the rice to the slow cooker.
13. 13
    Discard any remaining water.
14. 14
    Level the rice in the slow cooker with the back of a spoon.
15. 15
    Drizzle the rice with the remaining oil and the saffron/milk mixture, if desired.
16. 16
    Cook for 1 hour, occasionally fluffing the rice with a fork.
17. 17
    Scoop and serve this amazing one-pot meal.
18. 18
    Try This!
19. 19
    To add another layer of flavor to the dish, brown the onions in oil on the stovetop before adding them to the slow cooker.