1. Heat a large (deep) pan with 1 tbsp oil or butter over high heat. Add diced chicken and cook for 3-4 minutes until sealed. Season with salt and pepper.

2. Slice spring onions (reserve some tops for garnish if you desire), dice carrots and chop green beans.

3. Add vegetables to pan and cook for further 2 minutes. Stir in spice and cashew mix, cook briefly.

4. Add rice, stir to coat then pour in 2 cups water. Simmer, covered, over low heat for 15-20 minutes, or until rice is tender and liquid absorbed (add more water if needed).

5. Quarter tomatoes, slice capsicum and cut cucumber into sticks. Cut lemon into wedges.

6. Serve chicken biryani topped with fresh vegetables, reserved spring onion tops (optional) and a lemon wedge on the side.

chicken thigh fillets diced 600g

spring onions 1/4 bunch
carrots 2
green beans 1/2 punnet

royal festival biryani 1 packet
water 2 cups

cherry tomatoes 1/2 punnet
yellow capsicum 1
continental cucumber 1/2
lemon 1/2

From the pantry: olive oil, salt & pepper.