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Biryani Baked Chicken and Rice

Serves 4

Ingredients

8 Chicken Thighs
2 tbsp Olive Oil
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
200g Frozen Mixed Green Veg
2 tbsp Flat-Leaf Parsley, chopped

Method

Preheat the oven to 190C/Gas Mark 5. Heat the oil in a large roasting tin on the hob and add the chicken. Fry over a high heat until golden brown, then set aside.

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. 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.

Source: Delicious Magazine