Oven Baked Chicken Thigh Biryani

5 to 10 minutes to prep.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 200°c, boil a kettle. Heat a large, wide-based, hob-safe oven proof casserole dish with a lid, with a drizzle of olive oil over a high heat.

Step 2

Once hot, add the diced chicken thigh to the dish with a pinch of salt and cook for 3-4 min or until very lightly browned.

Step 3

Add the tomatoe wedges, garlic, and squash to the dish.

Step 4

Add the crushed cardamom pods and ginger paste to the dish with the tumeric, curry powder, and bay leaf and give it a good stir.

Step 5

Sprinkle in the stock mix. Add the basmatic rice with 350mls boiled water and bring to the boil over a high heat. Cover with a lid and put in the oven for 15-20 mins.

Step 6

Once the rice is cooked, remove the dish from the oven and set aside for 5 mins to steam (with the lid on).

Step 7

Slice the green chilli if using.

Step 8

To serve, fluff the oven baked biryani and season with a generous pinch of salt and pepper. Top with a dollop of yoghurt, the sliced chilli, and crispy onions. Watch out for the bay leaf and cardamom pods - discard if you can.