Chicken biryani pilau

Chicken biryani pilau

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(37 ratings)

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Cooking time

Ready in 50 mins-1 hr

Skill level

Easy

Servings

Serves 6

Easy and cheap to recreate at home, students won't need to order takeaways ever again!

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition

kcalories
445
protein
32g
carbs
57g
fat
12g
saturates
3g
fibre
2g
sugar
0g
salt
0.5g

Ingredients

  • 2 tbsp vegetable oil
  • 6 large chicken thighs, skin on
  • 1 large onion, finely sliced
  • 2 tbsp curry powder (hot if you like it spicy, mild for tamer curries)
  • 350g easy-cook, long grain rice
  • 700ml chicken or vegetable stock
  • 250g frozen peas

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Method

  1. Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large sauté pan and fry the chicken thighs, skin side down, for 8-10 mins until the skin is golden and crispy. Tip in the onion and continue to cook for 5 mins until the onion softens. Sprinkle in the curry powder and cook for a minute more, then stir in the rice and pour over the stock. Bring the stock to the boil.
  2. Cover the pan and bake for 30 mins until all the liquid has been absorbed and the rice is cooked. Stir in the peas and leave the rice to stand for a few moments before serving.

Recipe from Good Food magazine, October 2004

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Comments

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alison_happy's picture
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Really easy.

beckie101's picture
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just had this for tea. used chicken breasts and added sultanas at the end. was yummy and really easy to do :)

tweedletwo's picture
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Loved it, thighs were very tender added some broccoli on the side as wanted more veg.

glasgow's picture
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This is one of our regulars and it's always a winner - I've used chicken breasts instead of thighs and it's also very nice.

stesar's picture
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I added some potatoes, it was really tasty.

glasgow's picture
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This is really tasty and so easy to do. It was lovely cold as well.

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