Helen RandellChicken Biryani
July 8th 2009 18:39
Although we grow at lot of our own fruit and vegetables here on the 'farm' (actually just a normal house block, but the chickens give the feeling of something far more rural) we are currently between seasons. Having frozen a good portion of our spinach and broccoli last year, we are now running out of these as well, so trips to the fruit and veg store have become more frequent.
However, not frequent enough. When I looked in the vegetable compartment the other night for inspiration all I found was a handful of beans - and not magic ones either. But you can do a lot with a handful of beans..... and some other ingredients.
Chicken Biryani (inspired by a recipe in 101 one-pot dishes)
2 tbsp vegetable oil
3 chicken thighs, skin on
salt and lemon juice
1 large onion, finely sliced
1 tbsp curry powder (hot if you like it that way)
1 cup long grain rice
1 1/2 cups chicken stock
beans, cut into 2cm lengths - ish
Preheat the oven to 200 degrees C. Rub chicken skin with a little salt and lemon juice - leave sit for a little while then pat dry with paper towel. Heat the oil in a large pan and fry the chicken, skin side down for approx 8 minutes until golden.
Add the onion and cook for 5 minutes until softened. Sprinkle in curry powder, then stir in rice - being sure to thoroughly coat it in oil and spice. Pour over the stock and then add beans. Stir together and bring the liquid to the boil.
Cover the pan and place in the oven for 30 minutes until liquid has been absorbed and the rice is soft.
Magic.
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