Mughlai (Delhi & Lahore)
Chicken Barley Biryani
Oven-baked chicken, barley and thyme, with a kick of chilli, a South Asian biryani. Finish with fresh thyme.
55 min · Serves 6 · Easy
6
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 40 min · 55 min total
- easy
- 1
Season chicken thighs with salt and pepper. On stovetop, heat a splash of olive oil at medium-high in an ovenproof pan with high sides. Sear chicken thighs on both sides until golden brown. Remove chicken to a plate.
- 2
Add chopped onion and chili flakes to the pan. Sauté until onions are brown and crispy. Mix in tomato paste and chicken stock. Stir in barley, then return chicken thighs to pan and sprinkle with fresh thyme.
- 3
Cover with lid and bake for 40 minutes at 350°F.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
