Serves 6
Preparation: 20 mins | Cooking: 20 mins

Ingredients:
750g chicken thigh fillets, cubed
1 tbsp vegetable oil
1 tbsp butter
2 brown onion, sliced
½ cup Spencers Biryani paste
1 cup Spencers basmati rice
1 ½ cups chicken stock
2 cups (500mL) water
1 cup Greek yoghurt, to serve
Spencers papadums, to serve

1. Heat oil in a large frying pan and cook chicken for 3-4 minutes until golden brown. Set aside in a bowl, and then melt butter in same pan. Fry onions for 2-3 minutes then add Biryani paste and rice. Stir to combine.
2. Return chicken to the pan and add chicken stock and water. Bring to the boil then simmer for 12-15 minutes until rice has absorbed all the water and onions are tender.
3. Serve chicken Biryani on basmati rice with a spoonful of Greek yoghurt.