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EE Chicken Biriyani

S: 9st4lb C: 7st10lb G: 7st10lb BMI: 19.8 Loss: 1st8lb(16.92%)
Biryani-style baked chicken and rice recipe

Serves 4 |
Takes 20 minutes to make and about 30 minutes in the oven |


  1. 2 tbsp olive oil - USE FRYLIGHT TO MAKE RECIPE FREE
  2. 8 bone-in chicken thighs
  3. 1 large onion, finely chopped
  4. 3 garlic cloves, sliced
  5. 2 tsp garam masala
  6. 1 tsp ground ginger
  7. 1 green chilli, finely sliced
  8. 300g basmati rice
  9. 650ml chicken stock, hot
  10. 200g frozen mixed green vegetables
  11. 2 tbsp chopped fresh flatleaf parsley

  1. 1. Preheat the oven to 190°C/fan170°C/ gas 5. Heat the oil in a large roasting tin on the hob. Add the chicken and fry over a high heat until golden brown all over. Remove and set aside.
  2. 2. 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.
  3. 3. 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.
Chef's tip

Use salmon fillets with skin instead of the chicken. Pan-fry briefly in step 1, then put on the rice in step 3, after the vegetables.
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