Heat the oil in a large pan over a medium heat. Cook the onions, bay leaf and cinnamon stick until the onion softens and colours nicely (about 8-10 minutes).
Stir in the turmeric and corriander and add your chicken, raisins and curry paste. Cook for a few minutes, then add the rice and the chicken stock.
Bring to a boil, then turn down the heat and simmer, following the instructions on your packet of easy cook basmati rice. Turn off the heat, remove the bay leave and cinnamon stick and leave to stand for a few minutes.
Make sure the chicken has cooked through and the rice is cooked properly (if the rice is not cooked, add a little boiling water and return to the heat).
Serve immediately.
Try the biryani with Bombay potatoes and naan bread.
