Slow cooker biryani | Women's Weekly Food
This slow cooker rice recipe is a twist on chicken biryani. It's a flavour-packed brown rice beef biryani.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 kg beef chuck steak, trimmed, cut into 4cm pieces
- ¼ cup (60ml) extra virgin olive oil
- 1 onion, chopped finely
- 3 cloves garlic, crushed
- 3cm piece ginger, grated finely
- 2 medium carrots (240g), chopped coarsely
- 1 bunch coriander, leaves picked, steams and roots chopped finely
- ½ cup (150g) korma curry pasta
- 2 cups (400g) brown rice
- ⅓ cup (80ml) red wine vinegar
- 1 tsp sea salt flakes
- 1 medium (170g) red onion, sliced thinly into rounds
- Greek yoghurt, to serve
- Chopped cashews, to serve
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