Description
This Chicken Biryani Pilau is a flavorful one-pan meal combining tender chicken thighs with fragrant curry-spiced rice. Cooked in the oven, the skin of the chicken crisps up beautifully while the rice absorbs aromatic chicken stock and curry powder, resulting in a comforting, hearty dish perfect for family dinners.
Ingredients
Scale
Main Ingredients
- 2 tbsp vegetable oil
- 6 large chicken thighs, skin on
- 1 large onion, finely sliced
- 2 tbsp curry powder (hot or mild)
- 350g easy-cook long grain rice
- 700ml chicken or vegetable stock
- 250g frozen peas
Optional Extras
- Small bag of roasted cashew nuts
- Flaked almonds
- Raisins
Instructions
- Preheat and prepare pan: Heat the oven to 200°C (fan 180°C/gas mark 6). In a large sauté pan, heat 2 tablespoons of vegetable oil over medium heat on the stovetop.
- Fry chicken thighs: Place the 6 large chicken thighs skin side down in the hot oil. Fry for 8-10 minutes until the skin turns golden brown and crispy, developing rich flavor and texture.
- Cook onions: Add the finely sliced large onion to the pan with the chicken. Continue cooking for 5 minutes until the onion softens and becomes translucent, blending flavors.
- Add curry powder: Sprinkle 2 tablespoons of curry powder evenly over the chicken and onion mixture. Stir and cook for 1 more minute to toast the spices and release aromatic oils.
- Incorporate rice and stock: Stir in 350g of easy-cook long grain rice, coating it in the spices and oils. Then pour 700ml of chicken or vegetable stock into the pan. Bring the liquid to a boil on the stovetop.
- Bake covered: Cover the pan with a lid or foil and transfer it to the preheated oven. Bake for 30 minutes until all the liquid is absorbed and the rice is fully cooked, and the chicken is tender.
- Finish with peas: Remove the pan from the oven. Stir in 250g of frozen peas and allow the rice to stand for a few moments to warm the peas and let the flavors meld.
- Optional extras: Just before serving, stir in roasted cashew nuts, flaked almonds, or raisins for added texture and sweetness if desired.
Notes
- Use chicken thighs with skin on for crispy texture and juicy meat.
- You can substitute vegetable stock for chicken stock for a vegetarian-friendly option.
- Adjust curry powder quantity based on your preferred spice level.
- Adding nuts or raisins provides a delicious sweet and nutty contrast to the spicy rice.
- Ensure to cover the pan tightly to trap steam while baking for perfectly cooked rice.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Keywords: Chicken biryani, pilau, curry rice, oven-baked chicken, easy chicken dinner, one-pan meal, Indian-inspired rice dish
