Celebrity chef

Angela Boggiano

delicious. magazine’s food editor is an experienced writer and food stylist who's worked for numerous magazines. Her books include Pie and she co-wrote Italian Cook and The Italian Ingredients Cookbook, among others.

Serves 4

Biryani-style baked chicken and rice recipe

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Takes 20 minutes to make and about 30 minutes in the oven

2 tbsp olive oil
8 bone-in chicken thighs, with skin
1 large onion, finely chopped
3 garlic cloves, sliced
2 tsp garam masala
1 tsp ground ginger
1 green chilli, finely sliced
300g basmati rice
650ml chicken stock, hot
200g frozen mixed green vegetables
2 tbsp chopped fresh flatleaf parsley

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1. Preheat the oven to 190°C/fan170°C/ gas 5. Heat the oil in a large roasting tin on the hob. Add the chicken and fry over a high heat until golden brown all over. Remove and set aside.
2. Add the onion and cook gently for 6-8 minutes. Stir in the garlic, garam masala, ginger and chilli. Stir in the rice and cook for 1 minute. Top with the chicken and pour over the stock.
3. Cover with foil and bake for 20 minutes, until the rice has nearly absorbed all of the stock. Add a dash of hot water if the rice looks dry. Uncover and stir in the frozen vegetables. Re-cover and bake for 8-10 minutes, until everything is cooked. Scatter with parsley to serve.

Nutritional info

Per serving: 632kcals, 19g fat (4.3g saturated), 48.5g protein, 68.5g carbs, 3.2g sugar, 1.2g salt

Chef's tip

Use salmon fillets with skin instead of the chicken. Pan-fry briefly in step 1, then put on the rice in step 3, after the vegetables.

Biryani-style baked chicken and rice recipe

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Biryani-style baked chicken and rice recipe

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