I got this recipe believe it or not from an Aviva health insurance magazine. The method states that you should cook the rice in the oven. I found that it took much longer than was suggested in the recipe, so when I try it again I will probably par-boil the rice while getting the rest underway. I also made a few additions to the recipe, so here’s my version below.
2 tbsp olive oil
8 chicken thighs, bone in and skin on
1 onion, finely chopped
3 garlic cloves, sliced
2 tsp garam masala powder
1 tsp turmeric
1 tsp of fresh ginger
1 chilli, finely sliced
4 cardamon pods
650ml chicken stock
1 pepper, chopped
200g frozen-mixed veg
300g basmati rice
4tbs chopped coriander (2 for cooking and 2 for serving)
- Preheat the oven to 190/gas mark 5.
- Put the rice on to boil.
- Heat the oil in a frying pan. Add the chicken and fry until golden brown all over. Remove from the pan and set aside in a caserole dish.
- Add the onion and cook gently for about five minutes. Stir in the garlic, garam masala, ginger, chilli, turmeric, and cardamon pods. Drain the par-boiled rice and add to the spices. Cook for another minute.
- Remove from the heat and pour over the chicken.
- Fry off the pepper and add to the chicken and rice. Sprinkle over 2 tsp of chopped coriander.
- Pour over the stock, cover with foil and bake in the oven for 20 minutes, until the rice has nearly absorbed all the stock. Uncover and stir in the frozen vegetables, recover and bake for 8-10 minutes, until everything is cooked. Scatter with the remaining chopped coriander.