Chicken Biryani

Heat oil in a large saucepan over low heat. Add onion and cover, cook for 10 minutes until softened.2 tbsp sunflower oil, 1 chopped large onion

Cut the chicken into bite-sized pieces, place into a bowl, add lemon juice, masala, chilli powder, and salt. Stir well to coat.4 chicken breasts, 1 juiced lemon, 2 tsp Amapelepele Curry Powder – Durban Masala, 1 tsp Amapelepele Hot Chilli Powder, 1 tsp salt

Add garlic and ginger to the onion and cook for 2 minutes, then add the chicken pieces and cook for a further 2 minutes, stirring constantly.1 crushed garlic clove, 2.5cm piece grated fresh ginger

Rinse rice several times in cold water, until the water runs clear.300g basmati rice

Add the rice and hot stock to the pan, stir well then bring to a boil. Cover with a tight-fitting lid.850ml hot chicken stock

Reduce the heat and cook for 5 minutes.

Turn off the heat and leave in the pan for 10 minutes to finish cooking in the steam. Do not remove the lid.

Add the coriander and serve immediately.3 tbsp chopped fresh coriander