Chicken biryani pilau

Chicken biryani pilau

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(54 ratings)

Ready in 50 mins-1 hr


Serves 6

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

Nutrition and extra info

  • Freezable
  • Healthy


  • kcal445
  • fat12g
  • saturates3g
  • carbs57g
  • sugars0g
  • fibre2g
  • protein32g
  • salt0.5g
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  • 2 tbsp vegetable oil
  • 6 large chicken thighs, skin on
  • 1 large onion, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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


  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.

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Comments, questions and tips

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4th Feb, 2020
Mostly followed recipe except started onions in casserole dish to soften slowly. Then fried skinless thighs in frying pan until golden (less than 8 mins) before adding to onions in casserole having drained off the excess chicken fat. Tasty and so easy, Will reduce baking time to 25 mins next time as rice was a little overcooked and, although thighs were good, will try with chicken breast next time as kids prefer white meat.
Tiana De Leon
22nd Feb, 2019
Tried this at uni! It’s a great recipe and I’ve added it to my list of regular meals!
21st Feb, 2014
Very easy recipy, used medium curry powder and my 1 year and 5 year old loved it. Used thighs without skin. Does need to 700ml of stock it says (looks a lot when you first add but it absorbs by the end). May cut up chicken next time but apart from that lovely and loads left to have for lunch at work next day.
27th Jan, 2014
Have just made this for dinner. Halved the recipe as it's only me, and so now have 2 portions ready for freezing. Was very tasty, though I think next time I would add more curry powder for extra taste, or some chilli flakes at the chicken stage. Not a fan of peas, so added some peppers just before going in the oven, yum! Very easy to make, so will definitely be doing this again!
20th May, 2013
This is one of the only times i have cooked a rice dish and enjoyed it, i used veg stock and it was packed full of flavour, easy to make and enjoyed by all in the house. Delicious
8th Apr, 2013
This was ok, but not great. Instead of the frozen peas, I used a frozen vegetable mix that contained green beans, peas in the pod, carrots, celery, onions, red bell pepper, and broccoli. Everything else I kept the same. It felt as if there was something missing.
paulc24's picture
23rd Nov, 2012
verdict,... A real crowd pleaser 5 happy children aged 6 - 12 and 1 V happy boyfriend,. Awesome.
paulc24's picture
23rd Nov, 2012
Just got home, girlfriend cooking this dish,..... looking forward to it. I'll keep you posted.
3rd Oct, 2012
This dish is lovely! The only thing I did change was the curry powder, I didn't have any but I did have some curry paste in the fridge from a previous meal so I used 3 tbsp of that when recipe called for it. And I know my husband really liked it because he didn't use any salt or pepper!!
18th Sep, 2012
Easy to do and very tasty. Halved the recipe and forgot to get thighs with the skin on, but I don't think that made much of a difference. Will be doing this again!


Sarah Hanley's picture
Sarah Hanley
5th Mar, 2020
What am I doing wrong? cooked to instructions but used skinless and boneless thigh fillets, cooked for 30 mins at 180 but the rice is hard and there is still liquor in bottom?
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