Chicken biryani

• Chicken thighs (bone-in)600g
• Basmati rice300g
• Brown onions200g
• Medium curry powderstore cupboard20g
• Garlic (4 bulbs, approx 40 cloves)2
• Fresh ginger15g
• Greek-style natural yoghurt100g
• Stock cubes (12 pack)1
• Frozen garden peas150g
• Vegetable oilstore cupboard20ml

Plus salt and pepper. About £3.19 for the amounts used.

Method

1. 1

   Take the chicken off the bone, remove the skin and cut into chunks. Mix with 100g yoghurt and 1 tbsp curry powder.

2. 2

   Fry 2 sliced onions in 2 tbsp oil for 10 minutes until golden. Remove half for the top.

3. 3

   Add the chicken, 2 crushed garlic cloves, 15g grated ginger and 1 tbsp curry powder and fry for 6 minutes. Stir in 300g rinsed rice and 1 stock cube dissolved in 600ml boiling water.

4. 4

   Cover and cook gently for 15 minutes until the rice is tender and the chicken cooked through, adding 150g frozen peas for the last 3 minutes. Serve topped with the crispy onions.