Step 3

Heat the oven to 190°C/170°C fan oven/gas mark

Step 4

Spray or wipe the base of a flameproof casserole dish or an ovenproof saucepan with a little oil. Fry the onion for five to seven minutes, until beginning to soften.

Step 6

Stir in the garlic, turmeric, garam masala, chilli (if using), mushrooms and rice. Cook, stirring, for one minute, then top with the chicken and pour the stock over. Bring to the boil, cover tightly with a lid or foil and bake for 40 minutes.

Step 8

Uncover the pot and stir in the vegetables and lentils. Cover again and return to the oven for a further 15 minutes.

Step 10

Stir in the chopped coriander just before serving.

Step 12

Cook's tip

Step 14

The cooked biryani can be cooled and frozen. To use, thaw overnight in the fridge and microwave on high for three to four minutes or until piping hot.