Biryani-Style Baked Chicken and Rice |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A substantial, satisfying Indian-inspired meal that serves four people very economically. Ingredients:
2 tablespoons olive oil |
8 bone-in chicken thighs, with skin |
1 large onion, finely chopped |
3 garlic cloves, sliced |
2 teaspoons garam masala |
1 teaspoon ground ginger |
1 green chili pepper, finely sliced |
10 ounces basmati rice |
2 3/4 cups chicken broth, hot |
7 ounces frozen mixed green vegetables |
2 tablespoons chopped fresh flat leaf parsley |
Directions:
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.
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