Chicken & Broccoli Biryani

Ingredients

• 2 cups cooked long grain or basmati rice
• 1 large onion, sliced
• 2 cloves garlic crushed
• 1 tsp. garam masala
• 1 tsp. ground cardamom
• 1 tsp. ground turmeric
• ½ chilli or ½ tsp.chilli paste
• 1 tsp. crushed ginger
• ½ cup water
• 2 tbsp. Indian Paste (Tandoori or Rogan Josh or Balti)
• 2 cups chicken stock heated
• Juice of one whole lemon
• 1/3 cup sultanas or raisons (optional)
• 1 whole broccoli cut into florets
• 1 tsp. olive oil
• 1 small tub natural yoghurt
• Handful fresh mint chopped
• 2 chicken breasts
• 100g (3.5oz) fresh baby spinach leaves
• ¼ cup chopped coriander (optional)

Method

1. 1Cook rice as per instructions. We used a rice cooker for better results. When cooked, layout on a foil lined tray and place in fridge until cooled; this can be done ahead of time.
2. 2In a wok or large non-stick fry pan heat ½ oil and cook the onion for 2 mins then add the broccoli florets and ½ cup water, placing a lid on top so the broccoli can quickly steam. After about 2-3 minutes, take the onion and broccoli mixture out of the pan onto a plate or bowl. Place wok back and heat the remaining olive oil and stir fry chicken for around 3-4 minutes. Add the Cardamom, turmeric, Masala, garlic and ginger and chilli spices and stir fry for 1 minute, now add the Indian paste and onion, broccoli mixture to pan and cook the spices, should take 1 minute.
3. 3Now add the heated stock and when simmering put your cooled rice into the pan and incorporate into the mixture. Add the spinach and when this wilts down toss in sultanas, coriander (optional) and your freshly squeezed lemon juice.
4. 4Keep stirring so all the rice is now incorporated.
5. 5Mix the yoghurt and chopped mint together
6. 6Divide the Biryani onto plates and drizzle the yoghurt generously on top.