(Fake) Chicken Biryani

Ingredients:

6 large chicken thighs, skin on
1 large onion, finely sliced
2 tbsp curry powder
350g easy cook long-grain rice
700ml chicken stock,
250g frozen peas

Preheat the oven to 200 degrees. Heat the oil in a large pan and fry the chicken thighs, skin side down, for 8-10 minutes until the skin is crispy and golden. Tip in the onion and continue to cook for 5 minutes until the onion softens. Sprinkle in the curry powder and cook for 1 minute more, then stir in the rice and pour over the stock. Bring the stock to the boil.

Cover the pan and bake for 30 minutes 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 minutes before serving.

This is obviously a bastardisation of the original chicken biryani, but it still tastes good and to me, that's all that matters! (cf: lainey) I used basmati rice instead of long-grain rice and that meant a longer baking time, probably around 50 minutes.