I am trying this recipe for Biryani that uses a slow cooker.
It’s diced chicken thighs marinated in some spices and yogurt. Then there is a layer of veggies and softened red onions. Then a layer of brown basmati rice. Then a layer of a bit more of these thighs.
The recipe calls for 2 hours on high for this. I would love to cook it slowly if I can for better flavor.
The only worry I have is that a low setting may not produce a strong enough boil or steam to cook the rice. I would rather it cook for say 6 at low. Is this a valid concern?
by kierumcak