• Grate carrot. • Trim and cut green beans into thirds. • Cut chicken breast into 2cm chunks.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook green beans, tossing regularly, until tender, 4-5 minutes. • Transfer to a bowl and set aside.

• Return saucepan to high heat with a drizzle of olive oil. Cook capsicum and chicken, stirring, until tender, 3-4 minutes. • Reduce heat to medium, then add Bengal curry paste (see ingredients) and Mumbai spice blend, and cook until fragrant, 1-2 minutes. • Stir in basmati rice, the water and vegetable stock concentrate, bring to boil. • Cover and reduce heat to medium-low. Cook for 10 minutes, then remove pan from heat. • Keep covered until rice is tender and the water is absorbed, 15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek! TIP: Chicken is cooked through when it is no longer pink inside!

• Once rice has finished cooking, stir through green beans and baby spinach leaves, until wilted and combined. Season to taste. • Divide Indian chicken and veggie biryani between bowls. Top with tamarind chutney and Greek-style yogurt. • Sprinkle over flaked almonds to serve. Enjoy!