Chicken biryani pilau

• vegetable oil↗2 tbsp tbsp
• large chicken thighs↗6

  skin on

• large onion↗1

  finely sliced

• curry powder↗2 tbsp tbsp

  (hot if you like it spicy, mild for tamer curries)

• easy-cook, long grain rice↗350g g
• chicken or vegetable stock↗700ml ml
• frozen peas↗250g g

Step-by-step instructions

1. 1

   Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large sauté pan and fry the chicken thighs, skin side down, for 8-10 mins until the skin is golden and crispy. Tip in the onion and continue to cook for 5 mins until the onion softens. Sprinkle in the curry powder and cook for a minute more, then stir in the rice and pour over the stock. Bring the stock to the boil.

2. 2

   Cover the pan and bake for 30 mins until all the liquid has been absorbed and the rice is cooked. Stir in the peas and leave the rice to stand for a few moments before serving.