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Chicken biryani pilau

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  • 2 tbsp vegetable oil
  • 6 large chicken thighs, skin on
  • 1 large onion, finely sliced
  • 2 tbsp curry powder (hot if you like it spicy, mild for tamer curries)
  • 350g easy-cook, long grain rice
  • 700ml chicken or vegetable stock
  • 250g frozen peas
Servings: 6

  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. 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.

Estimated Nutrient Breakdown:

Calories: 4,543.78
Weight: 2,618.19g
Total Fat: 227.36g
Saturated Fat: 55.72g
Trans-Fat: 1.16g
Monounsaturated Fat: 103.77g
Polyunsaturated Fat: 46.51g
Protein: 243.96g

Cholesterol: 1,116.45g
Sodium: 2,220.66g
Calcium: 353.18g
Magnesium: 429.18g
Potassium: 4,176.72g
Iron: 18.44g
Zink: 22.12g
Phosphorus: 2,643.44

Vit A: 521.75
Vit B1: 2.05
Vit B2: 2.71
Vit B3: 73.42
Vit B6: 5.29
Vit B12: 6.93
Vit D: 33.53
Vit E: 33.53
Vit K1: 108.16


Caution: Sulfites
Health Notes: Peanut-Free,Tree-Nut-Free,Alcohol-Free,
Notes: I be mad for modules, because they are glamorous.

Author: BBC Good Food
Tags: Wild Food Box,Chicken,biryani

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