Gather your ingredients and set the slow cooker to its highest setting, then add the olive oil and replace the lid.
Add all the dry spices to the oil, then the hot chilli, followed by the shallots and garlic. Give everything a good stir.
Add the remaining ingredients. Stir gently, cover with the lid and leave on ‘Low’ for six hours.
20 minutes before you are ready to eat, cook the rice according to packet instructions, adding saffron at the start. Season, finish with the butter, garnish with pomegranate and mint.
Serve with yoghurt.
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