One Pot Easy Chicken Biryani With Tenderstem Broccoli

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 a drizzle of vegetable oil over a high heat

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

Cook for 2 min or until the onion is starting to soften

(Doubled your protein? Use 2 pans!)

Meanwhile, trim, then cut your green beans in half

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

Stir in your chicken stock mix and add your tomato paste

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

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

Once brown, add your basmati rice to the pan and stir to coat the grains in the spice and oil

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

Once boiling, add the halved green beans and your sultanas

Give everything a good mix, then reduce the heat to medium and cook, covered, for 10-12 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 cooked or the mixture is a little dry