The smokey and spicy flavours we love from peri peri chicken, cooked in loads of rice, veggies and loads of sauce for the ultimate takeaway fusion easy dinner!
Start by quickly making the sauce. Char red peppers and onions, until soft. Add to a blender, with the rest of the ingredients and season with salt and pepper. Blend and pass through the strainer and keep to the side for later!
Make the chicken rub quickly, by mixing all the spices and herbs together, before lathering your chicken with oil and sprinkling on that rub. Let marinade for at least 30 minutes.
To make the rice, soak the rice for 30 mins before adding to boiling water and cooking for 10 minutes. Here you can flavour the water however you like. I chose mustard seeds, fresh coriander garlic and a green chilli!
Sear the chicken in some olive oil, for 5 minutes on each before removing and frying off our veggies for the rice. Remove the veggies and start building the biryani. First goes in half the chicken, half the rice, peas and our cooked veggies, before adding the remaining chicken, repeating with the rice, peas and veggies.
Cook in the oven with a lid on for 25 minutes, let sit out the oven for a couple minutes before flipping it over onto a platter, and marvelling at your creation!
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