Biryani-style baked chicken and rice

Biryani-style baked chicken and rice

This biryani-style baked chicken recipe makes for a satisfying, budget-friendly meal.

Biryani-style baked chicken and rice

  • Serves icon Serves 4
  • Time icon Takes 20 minutes to make and about 30 minutes in the oven

This biryani-style baked chicken recipe makes for a satisfying, budget-friendly meal.

Nutrition: per serving

Calories
632kcals
Fat
19g (4.3g saturated)
Protein
48.5g
Carbohydrates
68.5g (3.2g sugar)
Salt
1.2g

Ingredients

  • 2 tbsp olive oil
  • 8 bone-in chicken thighs, with skin
  • 1 large onion, finely chopped
  • 3 garlic cloves, sliced
  • 2 tsp garam masala
  • 1 tsp ground ginger
  • 1 green chilli, finely sliced
  • 300g basmati rice
  • 650ml chicken stock, hot
  • 200g frozen mixed green vegetables
  • 2 tbsp chopped fresh flatleaf parsley
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Method

  1. Preheat the oven to 190°C/fan170°C/ gas 5. Heat the oil in a large roasting tin on the hob. Add the chicken and fry over a high heat until golden brown all over. Remove and set aside.
  2. Add the onion and cook gently for 6-8 minutes. Stir in the garlic, garam masala, ginger and chilli. Stir in the rice and cook for 1 minute. Top with the chicken and pour over the stock.
  3. Cover with foil and bake for 20 minutes, until the rice has nearly absorbed all of the stock. Add a dash of hot water if the rice looks dry. Uncover and stir in the frozen vegetables. Re-cover and bake for 8-10 minutes, until everything is cooked. Scatter with parsley to serve.

Nutrition

Nutrition: per serving
Calories
632kcals
Fat
19g (4.3g saturated)
Protein
48.5g
Carbohydrates
68.5g (3.2g sugar)
Salt
1.2g

delicious. tips

  1. Use salmon fillets with skin instead of the chicken. Pan-fry briefly in step 1, then put on the rice in step 3, after the vegetables.

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