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