Slow cooker chicken biryani

Combine the garlic, ginger, yoghurt, curry powder, salt and pepper in a large bowl. Add the chicken, toss to coat, cover and marinate in the fridge for at least 30 minutes or overnight.

Heat a drizzle of oil in a frying pan over medium-high heat. Saute the onion for a few minutes until beginning to soften, then transfer to a slow cooker. Add the chicken and all of the marinade. Cook on high for 2½ hours.

Meanwhile, bring 3 cups of water to the boil in a medium saucepan. Add the rice and boil for 3 to 4 minutes until par-cooked, then drain.

Once the chicken has cooked for 2½ hours, sprinkle over the rice and use the back of a spoon to level it in an even layer on top.

Cook for a further 1 to 1½ hours until the rice is cooked and the chicken is cooked through. Serve.