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Chicken biryani pilau

Chicken biryani pilau

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A star rating of 4.5 out of 5.58 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in 50 mins-1 hr
  • Easy
  • Serves 6

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

  • Freezable
  • Healthy
Nutrition:
HighlightNutrientUnit
kcal445
fat12g
saturates3g
carbs57g
sugars0g
fibre2g
protein32g
low insalt0.5g
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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

Method

  • STEP 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.

  • STEP 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 TIPS
ADDING A FEW EXTRAS

Stir in a small bag of roasted cashew nuts, flaked almonds or raisins just before serving.

Recipe from Good Food magazine, October 2004

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Overall rating

A star rating of 4.5 out of 5.58 ratings
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