Double Spiced Chicken & Veggie Biryani

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot and green beans and cook, stirring, until softened, 3-4 minutes. Set aside in a bowl. • Add Bengal curry paste (see ingredients) and cook until fragrant, 1 minute. • Add basmati rice, currants and the water. Stir to combine then bring to the boil. Cover and reduce heat to medium-low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 15 minutes.

TIP: Add a little extra water if the liquid is absorbed before the rice is done!

• Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, mild North Indian spice blend, a pinch of salt and a drizzle of olive oil. Toss to coat.

•In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the chicken, tossing, until browned and cooked through, 4-5 minutes (Cook in batches if your pan is getting crowded). Transfer to a plate.

TIP: The chicken may char a bit in the pan, this just adds to the flavour!

• Finely chop cucumber. • In a small bowl, combine Greek-style yoghurt, cucumber and a pinch of salt. • Once the rice is done, stir through baby spinach leaves, carrot, green beans and cooked chicken and season to taste with salt and pepper.

TIP: Seasoning is key to this dish. Add more salt and pepper to taste!