Spiced Chicken & Currant-Studded Biryani

• In a large saucepan, heat a drizzle of olive oil over 
medium-high heat. 
• Cook carrot and green beans, stirring, until 
softened, 3-4 minutes. Set aside in a bowl.
• To the pan, 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 with a lid 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 breast 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 large frying pan, heat a drizzle of olive oil 
over medium-high heat. When the oil is hot, cook 
chicken, tossing, until browned and cooked 
through, 5-6 minutes. Transfer to a plate.

TIP: Chicken is cooked through when it is no longer pink 
inside. 

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

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