Thursday, 23 February 2012

Easy chicken Biryani

2tbsp veg oil
6 large chicken thighs,skin on
1 large onion,sliced
2tbsp curry powder
350g/12oz easy-cook long-grain rice
700ml/1 1/4 pints chicken stock
250g/9oz frozen peas

Preheat the oven to 200c/gas 6/fan 180c.Heat the oil in a large pan and fry the chicken thighs,skin side down for 8-10 min until golden.Tip in onion and continue to cook for 5 min until onion softens.Sprinkle in curry powder and cook for 1 min more,then stir in the rice and pour over the stock.Bring the stock to the boil.Cover the pan and bake for 30 min until all the liquid has been absorbed and rice is cooked.Stir in the peas and leave the rice to stand for a few min before serving.Serve with naan.

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