Biryani with Rotisserie Chicken

• 1 tablespoon olive oil (or rapeseed oil or coconut oil)
• 1 onion sliced
• 1 red pepper sliced
• 3 cloves garlic crushed or grated
• 1 teaspoon chilli flakes (or to taste)
• 2 teaspoons cumin
• 3 teaspoons garam masala
• 2 teaspoons turmeric
• 400 g (2 cups) cooked shredded chicken
• 300 g (1 1/2 cups) basmati rice
• Salt and black pepper to taste
• 400 ml (1 1/2 cups) coconut milk
• 200 ml (1 cup) water or chicken stock, if you prefer
• 100 g (3 1/2 oz) frozen peas
• 2 tablespoons fresh coriander/cilantro plus extra for garnish (optional)
• naan 

Instructions

• Put the tablespoon of olive oil and the onion and red pepper in a large frying pan or sauté pan (must have a lid), fry gently over a low heat with the lid on for 3 minutes or until softened but not browned.
• Add the garlic, chilli and spices and fry for 2 minutes.
• Add the shredded chicken, rice, salt and pepper. Stir to coat the chicken and rice in the spices, then add the coconut milk and water and bring to the boil.
• Put a lid on the frying pan and turn the heat right down, simmer for 8 minutes then add the frozen peas, stir once and replace the lid.
• Cook for a further 5 minutes or until the rice is done to your liking. If it starts sticking before the rice is cooked, add an extra splash of water.
• Finally stir in the 2 tablespoons of chopped fresh coriander (cilantro).
• Sprinkle extra coriander on top and serve with naan.