Chicken biryani

Instructions

1 Prepare all the vegetables before you begin cooking.

2 Heat the oil in a large non-stick pan and cook the onion and garlic until softened but not browned. Add the cubed chicken and cook until it has lost its pinky colour. Stir in the curry paste, tomatoes and stock. Bring to the boil, reduce the heat and cover with a lid. Cook for 30 minutes.

3 Add the potato and carrot and cook for a further 20 minutes, adding a little more stock if necessary (the chicken should be tender at the end of this cooking time).

4 Meanwhile, cook the rice with a sprinkling of turmeric until tender. Drain and place in a serving dish. Spoon the curry onto the rice and stir through. Serve with a sprig of coriander.