Biryani Baked Chicken


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 Mixed Green Veg

2 tbsp Flat-Leaf Parsley, chopped


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.

Cook the vegetables in boiling water for 10 minutes then drain and  stir into the chicken and rice. Re-cover and bake for 8-10 minutes, until everything is cooked. Scatter with parsley to serve.

Source: Delicious Magazine

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