Sri Lankan-Style Double Chicken Biryani With Mint Sambol Slaw

Take your chicken out of the fridge, open the packet and let it air

Heat a large pot with a lid over a medium heat with a small knob of butter and a drizzle of vegetable oil

Crush your cardamom pods open by squashing them with the side of a knife

Once the butter has melted, add your white long grain rice to the pot with your tomato paste, ginger & garlic paste, crushed cardamom pods, ground coriander and half your curry powder (you'll use the rest later!)

Add a pinch of salt and a pinch of sugar and give everything a good mix up until the rice is well coated

Add 225ml [300ml] [450ml] cold water to the pot and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 14-16 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered

Meanwhile, peel and finely slice your brown onion[s]

Heat a large, wide-based pan (preferably non-stick) over a high heat with a small knob of butter and a drizzle of vegetable oil

Once melted, add the sliced onion and your chicken with a pinch of salt and sugar

Cook for an initial 9-10 min, stirring occasionally, or until the chicken has browned and the onion has softened and caramelised (Tip: add a splash of cold water if the onion starts to burn)

(Doubled your protein? Use 2 pans!)

While everything is cooking, slice your green chilli[es] finely (Not a fan of spice? Remove the seeds!)

Strip your mint from their stems and chop them roughly, discard the stems

Add your carrot & cabbage slaw mix to a large bowl with the chopped mint, most of the sliced chilli (can't handle the heat? Go easy!) and your coconut flakes then add your rice vinegar, a small drizzle of vegetable oil, a pinch of salt and sugar and toss – this is your mint sambol slaw

Once the chicken has browned and the onion has softened, add the remaining curry powder to the pan

Give everything a good mix up and cook for a final 1-2 min or until golden brown and the chicken is cooked through (no pink meat!) – this is your curried chicken and onion

Once the rice is cooked, add your chicken stock mix and the curried chicken and onion to the pot

Give everything a good mix up – this is your Sri Lankan-style double chicken biryani