Chicken Biryani

(serves 2)

• Approx 175g basmati rice
• 15g butter
• 1 smallish onion, thinly sliced
• 1 bay leaf
• 3 cardamon pods, seeds removed
• small cinnamon stick
• 1/2 tsp turmeric
• 2 skinless chicken breasts cut into large chunks
• 2 tbsp curry paste
• 40g raisins or sultanas
• 450ml chicken stock
• handful of spinach
• 4-5 mushrooms
• chopped coriander and toasted flaked almonds to serve

Soak the rice in warm water and then rinse in cold water until it runs clear.

Heat the butter in a saucepan and fry the onions, bay, cinnamon and cardamon for 10 mins. Add the turneric, chicken, mushrooms and curry paste and cook for 1 minute or so.

Stir in the rice and raisins and pour over the stock. Bring to the boil, then cover and simmer for 5 minutes. Turn off the heat and leave it without lifting the lid for 10-15 mins.

When the rice is soft, stir in the spinach and half of the coriander. You may to give it a quick reheat to ensure it's hot and then serve, scattered with the remaining coriander and almonds.