Indian Chicken, Haloumi & 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 the basmati 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 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• While the rice is cooking, cut haloumi into 2cm cubes. • In a medium bowl, combine mild North Indian spice blend and a drizzle of olive oil. Add haloumi and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook haloumi, tossing, until browned, 3-4 minutes. Season to taste, then transfer to a plate. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook diced chicken, carrot and baby broccoli, tossing, until browned and cooked through, 5-6 minutes. Set aside.

• When the rice is done, add baby spinach leaves, chicken and veggies to the biryani and stir until the spinach is just wilted. • Gently stir through the spiced haloumi. Season to taste.