This biryani is ideal to prepare the day/night before, then leave to cool, store covered in a fridge and then you can just pop it on low all day until you are ready to eat it. You can make it vegetarian easily, just leave out the chicken. If you want it the same day, or haven’t got a lot of time to wait, you can slow cook it for a couple of hours and it will still be lovely.

You’ll need:

1 quantity of my ‘holiday curry’ recipe here, but use 4 organic chicken drumsticks - leave the skin on, or extra veg if you don’t eat meat.

1 cup of rice, boiled for 10 mins until just becoming tender (keep checking it!)

Fresh coriander, 2 teaspoons of flaked almonds, curry powder - this is optional but makes it look pretty and the almonds give it a crunch.

How to:

Make the curry until it is done.

Layer 1/3 of the curry at the bottom of the slow cooker, then 1/3 of the rice and continue. If you are using chicken drumsticks, put them on the bottom layer without much veg, then use the rest of the veg for the other two layers.

On the top layer of rice, add the coriander, curry powder, almonds.

Add a splash of water to the whole thing.

Place in a slow cooker on low for a minimum of two hours, max of 10-12 hours depending on how hot your slow cooker gets on low. OR wait for it to cool then cover the slow cooker pot and store in the fridge until you need it.

Serve on its own or with my cumin and coriander raita - recipe here.