Biryani-Style Baked Chicken and Rice

Name: Biryani-Style Baked Chicken and Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 2 tbsp olive oil; 8 bone-in chicken thighs; 1 large onion; 3 garlic cloves; 2 tsp garam masala; 1 tsp ground ginger; 1 green chili pepper; 10 oz basmati rice; 2.75 cup chicken broth; 7 oz frozen mixed green vegetables; 2 tbsp chopped fresh flat leaf parsley

Oven-roasted chicken, basmati rice and mixed green vegetables, warmed with garam masala and ginger, a South Asian biryani. Finish with parsley to serve.

50 min · Serves 4 · Easy

Method

Start cooking mode

Time: Prep 20 min · Cook 30 min · 50 min total
Difficulty: easy

1
Preheat the oven to 375°F 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
Add the onion and cook gently for 6-8 minutes. Stir in the garlic, garam masala, ginger and chili. Stir in the rice and cook for 1 minute. Top with the chicken and pour over the broth.
3
Cover with foil and bake for 20 minutes, until the rice has nearly absorbed all of the broth. 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.