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Chicken biryani pilau

By Barney Desmazery

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

Ready in 50 mins-1 hr

Serves 6
Easy

Nutrition per serving

kcal 445
fat 12g
saturates 3g
carbs 57g
sugars 0g
fibre 2g
protein 32g
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

Tip

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

Method

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.
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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