One-Pot Double Chicken & Veggie Biryani

• In a large saucepan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate and cover to keep warm.

TIP: Cooking the chicken in batches over high heat helps keep it tender. TIP: Cook chicken in batches for best results!

• Wipe out saucepan and return to mediumhigh heat with a drizzle of olive oil and cook carrot, until tender, 2-3 minutes. • Add bengal curry paste (see ingredients) and cook, until fragrant, 1 minute.

• To pan, stir in currants, basmati rice, the water and chicken stock pot then bring to the boil. Cover and reduce heat to medium-low. Cook for 12 minutes, then remove pan from heat. • Keep covered until rice is tender and the water is absorbed, 15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

• Once rice has finished cooking, stir through cooked chicken and baby spinach leaves, until wilted and combined. Season to taste.