Chicken biryani recipe

By Lucy Williams

  1. Serves 4
  2. Takes 15 minutes to make, 45 minutes to cook
  3. Rating

This tasty chicken curry is the perfect one-pan dish. It requires very little effort to put together.

tried and tested
Chicken biryani

Ingredients

  1. Large knob of butter
  2. 3 tbsp olive oil
  3. 8 chicken thighs, with skin
  4. 1 large onion, thinly sliced
  5. 1 fat garlic clove, sliced
  6. 3 tbsp biryani curry paste (we used Patak’s, from major supermarkets)
  7. 350g basmati rice
  8. 25g flaked almonds, toasted
  9. 750ml good-quality vegetable stock
  10. 130g (½ x 260g pack) mixed sliced runner beans and peas
  11. Small bunch fresh coriander leaves, roughly chopped

Method

  1. 1. Preheat the oven to 180°C/fan160°C/ gas 4. Heat the butter and 2 tbsp of the oil in a casserole over a medium-high heat. Add the chicken and brown well all over. Remove from the pan and set aside. Lower the heat, add the onion and garlic and soften for 5 minutes, then stir in the curry paste and cook for a few minutes.
  2. 2. Add the remaining oil to the casserole, pour in the rice, stir to coat in the oil and spicy onion and cook for a few minutes. Stir in half the almonds and pour over the hot stock. Top with the chicken and cover with foil and a lid. Transfer to the oven to cook for 25 minutes. With 10 minutes to go, fold through the beans and peas, re-cover and return to the oven until the rice is tender and the chicken is cooked through.
  3. 3. Stir in the coriander and scatter with the remaining almonds to serve.

Nutritional info

Per serving 708kcals, 25.3g fat (5.5g saturated), 42.2g protein, 77g carbs, 4.7g sugar, 1.1g salt

Chef's tip

Adapt this recipe into a baked paella: replace the basmati with paella rice, and the biryani paste with smoked paprika. Add a good handful of crispy, sliced chorizo, and throw in some sliced red and yellow peppers.

Comments

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StreetFoodSpain

August 4

Was wondering what to do with some chicken thighs in the freezer and fancied something Asian and liked the simplicity of this recipe but I have to say that there is no way these chicken thighs or rice will cook in 25 minutes. Its been in 45 and still plenty of liquid that has not evaporated. Yet to taste it........sitting here with beer which is runing out whilst watching the London 2012 Olympics. Smells good though.

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