A recipe for venison biryani to make in a slow cooker

Ingredients

• ½ tsp turmeric
• 2 cloves garlic, chopped
• 1 tbsp grated fresh ginger
• 1 tsp chilli powder
• 1 tbsp malt vinegar
• 500g venison
• 1 tbsp fat
• 250g pure basmati rice
• 125ml sunflower oil
• 4 garlic cloves, crushed
• 4cm piece of fresh ginger, grated
• 4 onions, chopped
• 6 cardamom pods
• 3 cloves
• 1 tsp ground turmeric
• sea salt
• 4 tomatoes, chopped
• 100g Greek yogurt
• 6 green chillies, cut lengthwise into slivers
• 2 potatoes, unpeeled, cut into thin sticks
• 500g ready-rolled shortcrust pastry
• 1 beaten egg, for the glaze
• 1 tsp nigella seeds