Chicken Biryani recipes
Ingredients
- Large knob of butter
- 3 tbsp olive oil
- 8 chicken thighs, with skin
- 1 large onion, thinly sliced
- 1 fat garlic clove, sliced
- 3 tbsp biryani curry paste (we used Patak’s, from major supermarkets)
- 350g basmati rice
- 25g flaked almonds, toasted
- 750ml good-quality vegetable stock
- 130g (½ x 260g pack) mixed sliced runner beans and peas
- Small bunch fresh coriander leaves, roughly chopped
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