Start by slicing up your chicken breasts into chunks and placing them in a mixing bowl. Season generously with salt and pepper, paprika, chilli powder, garlic granules and add in your fresh lime juice and tsp of curry powder.
Spoon in your yoghurt and combine everything. Set aside.
Dice a red onion and mince garlic. Immediately fry the onion and once soft add in the garlic, ginger, cumin and mustard seeds. Let the spices cook together for a few minutes.
Add the chicken into the pan, stir, and cook.
Roughly chop your tomatoes and add them in halfway through cooking the chicken.
Wash your rice thoroughly and add it to the pan. Mix your biriyani seasoning mix with 800ml of water and pour over the curry. Place a lid on the pot and leave for the rice to cook on a low heat for thirty minutes.
Halfway through the thirty minutes, add in frozen mixed veg, stir and leave to finish cooking. Serve or store as meal prep.