The best chicken biryani

Method
Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

1. Have all the ingredients prepared and laid out in front of you.
2. Using a heavy based frying pan or saucepan, add the olive oil over a moderate to high heat. Once hot enough, stir in the chopped onions. Cook for 3 minutes stirring occasionally.
3. Now add all the chicken to the pan and your ground spices (chilli powder, garam masala, turmeric, cumin, ginger, coriander, chilli flakes) and the salt and black pepper.
4. Turn the heat down to low to moderate, stirring to combine those lovely spices with the chicken and onions. Don't worry if the pan dries out a bit; add a dash more olive oil if needed. Your kitchen should be smelling amazing by now!
5. Meanwhile, boil a kettle and measure out 800ml of boiling water. In a jug (or bowl) big enough, dissolve your stock cubes. Add the raisins and frozen peas to the dissolved stock and set aside.
6. Now add the garlic, chopped chilli, green pepper and tomato to the pan. Stir everything together. Leave to cook uncovered on a low heat for 5 minutes.
7. After this time, and when the chicken is thoroughly cooked, add your stock to the pan. Stir everything together and simmer gently for 5 more minutes.
8. Finally, add the rice to the pan and fold in. Cook on a gentle heat until the rice has cooked and soaked up all the stock, about 25 to 35 minutes. Serve with an ice cold beer.

Tip

This dish can also be cooked in a slow cooker. Prepare and cook as above until the last step. Put the stock, peas and raisins in a slow cooker along with all the cooked and combined ingredients. Add the rice to the slow cooker and cook on low for 2 to 3 hours.