Chicken Biriyani

When I think of making a quick curry, a biriyani is one of the first things that comes to mind. I love all one-pot dishes and a biriyani can always be made from ingredients I've already got in and it's on the table in under half an hour. It owes it success to a decent curry paste of which there are now loads, my current favouite is Veeraswamy's Hot Madras.

Serves 4
2 tbsp sunflower oil
2 carrots, peeled and diced or frozen peas
2 red onions, peeled and sliced
600g cubed chicken or lamb
600 g basmati rice
1.2 litres hot chicken stock
2 tbsp good curry paste.
juice of 1 lime
handful fresh coriander, roughly chopped

1 Heat the oil in a large pan. Add the carrots, onions and chicken (or lamb) and cook for 10 minutes until the onions are softened and golden.

2 Stir in the rice then pour over the stock. Mix in the curry paste then bring to the boil, reduce the heat then cover and simmer gently for 15 minutes until the rice is tender and liquid has been absorbed. Check the seasoning and add lime juice to taste.

3 Stir in the chopped coriander then divide between serving bowls. Serve with poppadoms and chutney.