One Pot Chicken Biryani

One Pot Chicken Biryani recipe

Since George went off to university, certain food groups have been reintroduced into our weekly menus. It’s quite exciting to be able to willy nilly add a jalapeño or a handful of spinach into a dish without fear of it being rejected. That doesn’t mean I’ve been making loads more effort with our midweek meals, quite the opposite; this One Pot Chicken Biryani couldn’t be any simpler if it tried. In fact, minus the offending peas, George could make this himself from the comfort of his uni kitchen.

Now, before any foodie aficionados comment, this is not a traditional biryani. I, for one, can’t be doing with soaking saffron, marinading meat and frying onions until crisp on a Tuesday night. This one pot chicken based affair is just a lovely big, pan of curried rice with crisp skinned chicken thighs. The rice is soft with just enough curry flavour; the bottom of the pan yields some lovely crusty bits which are my personal favourites. The chicken cooks first, skin side down, to give it a golden brown crispness. Less than half an hour in the oven completes this dish, along with a cup full of peas which will not live a wasted life as George is not at home to pick them out.

This is such a simple, comforting supper. I literally had to dig myself off the sofa to make this for you, but in less than an hour, with a full tummy and a happy heart, I was bloody glad I did.

Not only is this one pot, it’s light on ingredients too. I had 6 large thighs *story of my life* but you could use 8 to make this feed bigger appetites. The rest of this line up is mostly store cupboard based, making this a bloody brilliant midweek recipe.

Make a start by pre heating the oven to 170 degrees fan assisted. Now, take a large lidded, oven proof pan and heat two tablespoons of oil over a high heat. Season your chicken thighs generously then add to the hot pan, skin side down. Cook for 8 to 10 minutes, without moving, until the skin is crisp and golden.

Turn the chicken, once golden, then add the chopped onion and garlic and stir to coat in the pan juices. Cook for another 5 minutes or until the onions have softened.

Stir through the curry powder, mine was a Madras variety, cook for a minute, then tip in the rice then pour on the stock.

Bring up to the simmer then pop on the lid and put in the oven for 20 minutes.

Once the 20 minutes is up, tip in the cup full of peas, stir then put the lid back on and return to the oven for a final 5 minutes.

Once the time is up, check the chicken and rice are cooked through then taste to see if the dish needs any salt and pepper.

Garnish with a handful of fresh coriander and serve with a large dollop of mango chutney, which is a must have addition in our house.

We miss George a lot while he’s off living his best life at university. We are, however, enjoying the prevalence of green vegetables in our meals and the liberal addition of sauces, so it’s not all bad.

Lucy x

One Pot Chicken Biryani recipe

Serves at least 4

You will just need one large oven proof pot with a lid

2 tablespoons oil, I used flavoured wok oil

6 to 8 bone-in chicken thighs

1 large onion, finely chopped

2 cloves garlic, chopped, or a heaped teaspoon of lazy garlic from a jar

2 tablespoons curry powder, mine was a Madras variety

400g rice, I used Basmati

800ml chicken stock

A mugful of frozen peas

Salt and pepper, to taste

Fresh coriander to garnish and mango chutney to serve

Pre heat your oven to 170 degrees fan assisted.

Take a large oven proof pan with a lid and heat two tablespoons of oil over a high heat. Season the chicken thighs generously then place, skin side down, into the hot pan. Cook, without moving, for between 8 to 10 minutes, or until the skin is golden and crisp. Turn the chicken over onto the other side and tip in the chopped onions and garlic. Cook for a further 5 minutes or until the onions have softened and are starting to turn golden.

Stir in the curry powder and cook for another minute before pouring on the rice and the chicken stock. Stir well, make sure the rice is all covered by the stock, turn down to a simmer and put the lid on.

Put the covered pan into the pre heated oven and bake for 20 minutes. Remove the lid, tip in the peas, stir, then put the lid back on and back in the oven for a final 5 minutes.

Check the chicken and rice are cooked, taste for any seasoning needs, scatter with fresh coriander and serve, piping hot in huge bowlfuls. Mango chutney is best friends with this dish.