Chicken and Aubergine Biryani
Serves 4

Image by Jamie Orlando Smith

Prep time 15 minutes
Cook time 40 minutes

275g Basmati rice
4 Chicken thighs
2 tbsp Olive oil
1 Aubergine, cut into a 1 inch dice
5 Cardamom pods
1 tsp Cumin seeds
3 tsp Coriander seeds
550ml Chicken stock
1 Cinnamon stick
1 Large Onion, finely sliced
50g Pomegranate arils
A large handful of Mint leaves

In a large bowl, soak the rice in cold water for 10-15 minutes.

Season the skin of the chicken thighs with salt and in a dry large, shallow cast iron pan such as a Le Creuset, fry the chicken skin side down for 5-7 minutes or until the skin becomes crisp and golden. Remove the thighs and set aside until required.

Heat 1 tbsp of oil in the same pan and sauté the aubergine with a little salt and pepper until golden. Add in the cardamom, cumin and coriander, mix well and toast for 30 seconds. Drain the rice and transfer into the aubergine pan, mix well to coat in the oils and cook for 30 seconds. Add in the chicken stock and stir well. Place the chicken thighs in, skin side up and cinnamon stick and then cover and cook for 8-10 minutes or until the rice is tender and the liquid has absorbed. Check that the chicken is cooked through, if not, remove and oven cook for 5 more minutes. Leave the lid on and the heat off and allow to sit for 10 minutes. In the meantime, heat the remaining oil in a saucepan and fry the sliced onion until golden and caramelised, this should take around 8-10 minutes on a medium heat.

Image by Jamie Orlando Smith

Once the Biryani has rested, remove the lid and top with pomegranate arils, mint leaves and the caramelised onions. Serve immediately.

Image by Jamie Orlando Smith