Description
This Chicken Biryani Pilau is a flavorful one-pan baked dish combining succulent chicken thighs, aromatic curry spices, and long grain rice cooked to perfection in a rich chicken stock. Easy to prepare and satisfying, it’s perfect for a comforting family meal with the option to enhance with nuts or raisins for added texture and sweetness.
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 according to preference)
- 350g easy-cook long grain rice
- 700ml chicken or vegetable stock
- 250g frozen peas
Optional Additions
- Small bag of roasted cashew nuts
- Flaked almonds
- Raisins
Instructions
- Prepare the oven and heat the oil: Preheat your oven to 200°C (fan 180°C, gas mark 6). In a large sauté pan, heat 2 tablespoons of vegetable oil over medium heat to prepare for frying the chicken.
- Cook the chicken thighs: Add the 6 large chicken thighs to the pan skin side down. Fry them for 8-10 minutes until the skin turns golden and crispy, giving the meat a rich texture and flavor.
- Sauté the onions: Add the finely sliced large onion to the pan with the chicken. Continue cooking together for about 5 minutes until the onions soften and become translucent, blending their sweetness with the chicken.
- Add curry powder: Sprinkle in 2 tablespoons of curry powder (choose hot or mild to your taste). Cook for an additional minute to release the spices’ aromas and flavors, stirring well to combine with the chicken and onions.
- Incorporate rice and stock: Stir 350g of easy-cook long grain rice into the pan with the spiced chicken mixture. Then, pour over 700ml of chicken or vegetable stock. Bring the mixture to a boil to ensure the rice begins absorbing the flavorful liquid.
- Bake the biryani: Cover the sauté pan with a lid or foil, then transfer it into the preheated oven. Bake for 30 minutes until the liquid is completely absorbed and the rice is tender and fully cooked.
- Add peas and rest: Remove the pan from the oven, stir in 250g of frozen peas, and let the pilau stand for a few moments to allow the peas to warm through and the flavors to settle before serving.
- Optional extras: Just before serving, you can stir in roasted cashew nuts, flaked almonds, or raisins for an added burst of texture and sweetness if desired.
Notes
- Using skin-on chicken thighs adds extra flavor and moisture to the dish.
- You can swap the curry powder for a biryani spice mix if preferred.
- To make it spicier, choose a hot curry powder or add chili flakes.
- Adding nuts or raisins just before serving enhances texture and flavor contrasts.
- Make sure to cover the pan tightly during baking to trap steam and cook the rice evenly.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Keywords: Chicken biryani, baked pilau, curry rice, chicken thighs recipe, easy one-pan meal, Indian cuisine
