Cheat's Chicken Biryani
This biryani recipe was designed to be easy to make and cheap to put together. That's what we like to hear! We took the tips and tricks of our fabulous community to put this together so it's inspired by many a different country around the world- fusion.
For The Rice
- 250 g basmati rice
- 2 red onions
- 2 cloves garlic
- 5 g ginger
- 1 tbsp butter
- 4 chicken thighs, skin on
- 1/2 tbsp tomato puree
- 1 small handful sultanas
- 125 g spinach
- 2 tbsp garam masala
- 1/2 tbsp chilli powder
- 1/2 tbsp turmeric
- 100 ml chicken stock
- 1 tbsp butter
To Garnish (Optional)
- 1/2 red onion
- 100 g yoghurt
- 50 g toasted almonds
- 1 lemon
Preheat The Oven
Preheat an oven to 180ºC.
Cook The Rice
Tip the dry rice into a sieve and rinse a few times in cold water.
Boil a pan of salted water and chuck in the rice. Cook for 6 minutes, until just cooked but still with bite, then drain.
Cook The Chicken
Meanwhile, slice the onions and mince the garlic and ginger.
Heat the butter in an ovenproof frying pan, over a medium-high heat until it’s foaming.
Season the chicken thighs with salt and place them in the pan, skin side down.
Fry the chicken for 10 minutes until it’s golden brown, then turn the thighs over and add the onion, garlic and ginger to the frying pan and allow to soften for 5 minutes before adding the tomato puree, sultanas, and spices. Season well with salt.
Fry for another few minutes.
Remove the chicken from the pan and set aside on a plate for a moment.
Add the spinach to wilt briefly before stirring in the rice, so that the spice mix is just marbled through the rice.
Return the chicken to the pan then pour over the stock and place little pieces of butter all over the rice.
Place the dish into the oven and cook for 15 minutes, until it's very dry on top.
Garnish And Serve
Meanwhile, peel and slice the red onion for garnish.
Serve the rice in the frying pan at the table and top the rice with the onions, yoghurt, almond flakes and lemon wedges.
Let everyone dig in!
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