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Easy chicken biryani

This easy chicken Biryani is a simple version of this classic dish.  It's not too spicy so ideal for families. It’s baked in the oven, so you can get on with other things. Perfect for laid-back parties or midweek family suppers. Serve with raita and chutney or a crispy salad.  
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil
  • 8 chicken leg pieces thighs& drumsticks
  • 3 cloves of garlic sliced
  • 2 tsp garam masala
  • 1 tsp ginger powder
  • 1 bay leaf
  • 1 green chilli deseeded and chopped
  • 300 g basmati rice
  • 500 ml chicken stock
  • 200 g frozen vegetable mix carrots, peas, spinach etc
  • 2 tsp chopped parsley or coriander

Method
 

  1. Set the oven to 190°C. Chop the onion, chilli and garlic.
  2. Heat some oil in a large casserole dish and cook the chicken pieces until golden, then set aside.
  3. Add the remaining oil to the pan and gently fry the onion for 5 minutes, then add the garlic, spices, chilli and rice. Stir-fry for a minute, then return the chicken pieces and pour over the stock.
  4. Cover with lid or foil and bake for 20 minutes in the oven. Check after 10 minutes of cooking - if it’s getting dry, add more stock.
  5. Remove the dish from the oven and add the frozen vegetables. Bake for another 10 to 15 minutes under cover.
  6. Add the chopped herbs just before serving