• Cut chicken breast into 2cm chunks. 
• Cut capsicum into bite-sized chunks. 

Little cooks: Help by rinsing the veggies! 

• Heat a large saucepan over high heat with a drizzle of olive oil. Cook chicken, until just browned, 2-3 minutes. Season with salt and pepper.
• Add capsicum and sliced onion and cook, stirring, until softened, 3-4 minutes.
• Add Bengal curry paste and cook, stirring until fragrant, 1 minute.  

TIP: Chicken is cooked through when it’s no longer pink inside.

• Add basmati rice to the saucepan and stir to coat. 
• Add the water and brown sugar. Stir then bring to boil.
• Cover with a lid (or foil) and reduce heat to medium-low. Cook for 12 minutes, then remove the pan from heat. Keep covered until rice is tender and water is absorbed, 15 minutes. 
• Stir through baby spinach leaves, until wilted. Season to taste. 

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

• Divide Indian chicken and veggie biryani between bowls.
• Dollop with Greek-style yoghurt and tear over coriander to serve. Enjoy! 

Little cooks: Add the finishing touch by helping to add the garnishes!