OH my Goodness! I had to get seconds with this dish even though I was stuffed. Amazing, Amazing Dish! And my lazy self through everything in the crockpot again and it turned out fabulous! The aroma during the day was divine and the mix of spices was such a treat & so different than your everyday palette of flavors. Even my girls gobbled it up!
Crock pot Lamb Biryani: (variation from Anupy Singla's recipe)
1, 4-inch piece ginger, peeled and grated
4 garlic chopped cloves
2 jalapenos, stem removed
2 Tablespoons garam masala
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon salt
2/3 cup chopped fresh cilantro
1/4 cup fresh mint, chopped
2 lbs. boneless lamb leg or shoulder, cut into 1-inch (3 cm) cubes
1 cup plain yogurt
3 medium yellow or red onions, peeled and very thinly sliced
4 Tablespoons canola or vegetable oil
1 1/2 cups water
2 1/2 cups uncooked basmati rice
1 Tablespoon salt
1/2 teaspoon saffron strands, soaked in 2 Tablespoons milk (optional)
In your crock, mix together the ginger, garlic, green chilies, garam masala, red chili powder, turmeric, teaspoon of salt, cilantro, mint and yogurt. Add the lamb and mix to coat. Marinate at least two hours in refrigerator or, ideally, overnight. * I marinated for about 30 minutes & it was still a lot of great flavor.
Turn the slow cooker on low. Add the onions, 2 tablespoons of the oil and cook for 2 hours.
On the stovetop or use a rice cooker, bring the water to a boil over medium-high heat. Add the rice and tablespoon of salt and turn the heat to low. Allow the rice to simmer for 3 to 5 minutes, at which point most of the water will have evaporated. If it has not, use a slotted spoon to transfer the rice to the slow cooker. Discard any water remaining in the pot. Level the rice in the slow cooker with the back of a spoon. Drizzle the rice with the remaining oil and the saffron/milk mixture, if desired.
Cook for 1 hour, fluffing the rice once or twice. Scoop and serve this amazing one-pot meal.