Indian Halloumi, Chicken & Veggie Biryani

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 2-3 minutes. • SPICY! This is a mild curry paste, but use less if you're sensitive to heat! Add Bengal curry paste, Mumbai spice blend and garlic and cook until fragrant, 1 minute.

• Add jasmine rice and currants to the pan and stir to coat. • Add the water and vegetable stock powder. Stir, then bring to the boil. • Cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• While the rice is cooking, cut halloumi into 2cm cubes. • In a medium bowl, combine mild North Indian spice blend and a drizzle of olive oil. Add halloumi and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook halloumi, tossing, until browned, 2-4 minutes. Season to taste, then transfer to a plate. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and cauliflower, tossing, until tender, 5-6 minutes. Set aside. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl to rest.

• When the rice is done, add baby spinach leaves 
and veggies to the biryani and stir until leaves 
are just wilted. Gently stir through the spiced 
halloumi. Season to taste. 
• Wipe out frying pan, then return to medium-high 
heat with a drizzle of olive oil. Toast slivered
almonds, tossing, until golden, 2-3 minutes.