Chicken Biryani Pilau
This aromatic and flavorful one-pan chicken curry and rice dish is the perfect comforting meal for any night of the week. The juicy chicken thighs are cooked with fragrant curry powder, sweet peas, and fluffy rice in a deliciously spiced stock, creating a satisfying and wholesome dinner that will warm you up from the inside out with every mouthful. Enjoy the crispy skin on the chicken and the tender rice infused with all the rich flavors - a delightful dish that's sure to become a family favorite.
— Constant Cookbook
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
Instructions
- 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.
Yield
Serves 6
Nutrition
- Calories: 445 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 57 grams carbohydrates
- Fiber Content: 2 grams fiber
- Protein Content: 32 grams protein
- Sodium Content: 0.5 milligram of sodium
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