Slow-Cooker Mushroom Biryani

Name: Slow-Cooker Mushroom Biryani
Yield: Serves 4 to 6
Ingredients: 3/4 cup, plain yogurt; 2 tablespoons, chopped fresh cilantro; 2 tablespoons, chopped fresh mint; 1 , garlic clove, minced; , Salt and pepper; 1 , onion, chopped fine; 3 tablespoons, extra-virgin olive oil; 4 , garlic cloves, minced; 2 teaspoons, garam masala; , Salt and pepper; 1/2 teaspoon, turmeric; 1/8 teaspoon, cayenne pepper; 1½ cups, vegetable broth; 1½ cups, basmati rice, rinsed; 1 pound, cremini mushrooms, trimmed and sliced thin; 6 ounces (6 cups), baby spinach, chopped coarse; 1/4 cup, raisins; 2 tablespoons, chopped fresh cilantro; 2 tablespoons, chopped fresh mint; 1/3 cup, sliced almonds, toasted

15 comments

Main Courses

Slow Cooker

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

SERVES4 to 6

TIME2 to 3 hours on high

Slow cooker size5 to 7 quarts

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

WHY THIS RECIPE WORKS

The best biryani recipes place fragrant long-grain basmati at center stage, enriching the rice with fresh herbs and pungent spices. However, most recipes are time consuming because of the process of developing deep flavor by steeping whole ...

This is a members' feature.