Easy Double Chicken Breast Biryani

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Peel and dice your brown onion[s]

Chop your chicken into bite-sized pieces

Heat a large, wide-based pan (preferably non-stick with a matching lid) with drizzle of vegetable oil over a high heat

Once hot, add the diced onion, your curry powder and a pinch of salt and pepper

Cook for 2 min or until starting to soften

Meanwhile, trim, then chop your green beans in half

Add the chopped chicken to the pan and cook for 2 min

Tip: Add a drizzle more oil if the pan looks a little dry

Sprinkle your chicken stock mix into the pan and add your tomato paste

(Doubled your protein? Use 2 pans!)

Cook for a further 2 min or until the chicken is starting to brown

Stir in your basmati rice

Add 300ml [390ml] [600ml] cold water to the pan and bring to the boil over a high heat

Add the halved green beans and sultanas

Reduce the heat to low and cook, covered, for 10-15 min or until the water has absorbed and the chicken is cooked through (no pink meat!)

Tip: Add a splash of water if the rice is not fully cooked or the mixture is looking a little dry

Once done, fluff the rice with a fork

Taste for seasoning, adding more salt and pepper if needed – this is your easy chicken biryani