NADIYA'S FOOD FOR FRIENDS

The BBC star creates easy, budget-friendly sharing recipes for weekend get-togethers

- NADIYA HUSSAIN

Aromatic chicken biryani Whether it's for a midweek dinner, weekend meal or big celebration, biryani is always my go-to. What I'm saying is, you don't need a reason. With saffron-infused rice and aromatic chicken, this biryani is baked in the oven for ease and left to steam until just perfect.

SERVES 4-6 PREP 10 mins

COOK 50 mins EASY

100ml olive oil

5 garlic cloves, minced

3 onions, chopped

2 tbsp tomato purée

3 tbsp garam masala

1 tbsp paprika

450g diced boneless chicken

2 tbsp cornflour

For the rice

250g basmati rice

1 large cinnamon stick

large pinch of saffron strands

large bunch of spring onions, sliced, and lemon and lime wedges, to serve 

1 Heat the oven to 190C/170C fan/ gas 5. Put the oil, garlic, onions, tomato purée, garam masala, paprika, chicken and 2 tsp salt in a large ovenproof casserole dish that has a tight-fitting lid, then mix everything well. Sprinkle over the cornflour and mix again. Put in the oven to bake with the lid on for 30 mins.

2 Meanwhile, put the rice in a pan with 750ml water, the cinnamon, saffron and 1 tsp salt. Bring to the boil and cook for 5 mins. Take off the heat and drain the rice in a sieve, running it under cold water to stop the rice grains from sticking.

3 Take the chicken out of the oven and turn the oven off. Spread the drained rice on top, cover with foil and secure with the lid. Leave to steam for 20 mins in the turned-off (but still warm) oven. Take out and mix. Sprinkle over the sliced spring onions and serve with lemon and lime wedges, if using.