Slow Cooker Beef Biryani - Cooking with Gina - Salt 106.5

Slow Cooker Beef Biryani – Cooking with Gina

Let your slow cooker do all the work during the day, so that you can come home to a wonderfully cooked meal.

By Natalie BennettTuesday 22 Jun 2021The Morning Wake-up with JordanaLifestyleReading Time: 2 minutes

We love a one pot wonder in our house and when you can cook the meat and rice all together in one pot… that’s even better! This is a gorgeous Indian inspired beef & rice dish that works fabulously in the slow cooker.

I like to prepare my meals late at night (I am a night owl), or you could do it first thing in the morning.  Then let your slow cooker do all the work during the day so that you can come home to a wonderfully cooked meal. The spices in this dish will fill the kitchen with the most amazing aroma and you will be able to breath a sigh of relief, knowing dinner is done!

Beef Biryani in the Slow Cooker


  • 1 kg stewing beef
  • 1 bunch coriander
  • 1/2 cup natural yoghurt
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • 1 knob ginger grated
  • 4 garlic cloves grated* Low FODMAP use Garlic Infused Oil
  • 1 tbs olive oil*
  • 2 cups basmati rice
  • 4 onions sliced* Low FODMAP use green leeks
  • 3 cups Massel Beef Style Liquid Stock
  • 2 cinnamon quills


  1. Finely slice the roots and stems off the coriander, reserving the leaves. Combine with yoghurt, spices, ginger and garlic. Cut beef into 3cm pieces and coat well with yoghurt mix. Place in the bowl of slow cooker.
  2. Rinse rice well under running water and place over beef in slow cooker.
  3. Heat oil or ghee in a frypan and cook onions over medium heat for 8-10 minutes until golden. Place on top of rice. Pour in stock, pop in cinnamon quills, cover and cook for 3-4 hours on high.
  4. Serve topped with reserved coriander leaves and natural yoghurt on the side.


You may need to check the liquid after a couple of hours’ cooking time. If it is drying out and the rice and beef aren’t cooked properly, add a little more stock or water.

Choose your favourite cut of stewing beef – oyster blade, chuck or blade steak would all work well.

Reduce the chilli powder if you don’t like it too spicy.

Serve with some traditional Indian side dishes like cucumber raita and tomato salad.

This recipe was created by Greer Worsley for Best Recipes.

Recipe supplied by Gina from Yandina Butchery. Yandina Butchery can deliver their amazing free range and chemical free meats anywhere on the Sunshine Coast. Shop online or text on 0417 779 374