Chicken Biryani

Heat a splash of oil in a large saucepan on medium-high heat. When hot, add the chicken and season with a pinch of salt and pepper. Cook until the chicken is browned, about 5-7 mins. Tip: You may need to do this in batches - you want the chicken to brown, not stew. Pour the boiling water (see ingredients for amount) into a measuring jug and add the stock pot. Stir to dissolve.

Add the onion and carrot to your pan with the chicken, along with a little more salt and pepper. Cook over medium heat until softened, 6-7 mins. Add the tomato, Sri Lankan curry powder and garlic. Cook for 1 minute more, then stir in the basmati rice.

Pour the stock into the pan and add the courgette. Stir everything together and bring to the boil. Put a lid on the pan and turn the heat down slightly. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. Tip: The rice will finish cooking in its own steam.

In the meantime, pick the mint leaves from their stalks and finely chop (discard the stalks). Roughly chop the coriander (stalks and all). Halve the red chilli, deseed and finely chop. Twist it up: In a small bowl, combine the mint, coriander and chilli (go easy on the chilli if you don't like heat - you can always add more later!) with half the yoghurt.