Chicken breyani: Food24: Recipes

Chicken breyani

Recipe from: - NMC 3/26/2003

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Ingredients

5

ml

saffron
0.50

bunch dhania (fresh coriander), chopped
ghee
3

fresh tomatoes, grated
6

medium onions
20

ml

dhania/jeera mixture (mixed coriander and cumin)
30

ml

white vinegar
12

elachi (cardamom pods)
45

ml

lemon juice
10

ml

soomph (fennel seeds)
25

ml

garlic and ginger paste
few sprigs mint
2

sprigs curry leaves (optional)
800

g

masoor (black lentils)
6

cinnamon sticks (tuj)
8

medium potatoes, halved
3

chickens, cut into portions
25

ml

red chilli powder
5

ml

turmeric (arad)
15

ml

coarse salt
10

green chillies, seeds removed and chopped
oil for frying
1

kg

Basmati rice
500

ml

yoghurt
500

ml

frozen peas

Method

Wash rice, leave to soak in cold water for 30 minutes, then boil and drain.
Boil masoor in salted water.
Heat oil and fry onions until golden.
Drain and place in freezer to crisp.
Wash and then pat chicken portions dry.
Place in a large dish and add all the spices, herbs, lemon juice, vinegar, yoghurt, tomatoes, fried onions and potatoes.
Mix well and leave to marinate for 30 minutes.
Add ghee to NMC Ovenprufe pot and then sprinkle a little rice and masoor (about 0.5 cm high) into it.
Arrange the chicken pieces on the rice layer.
Cover with masoor and peas.
Add potato mixture and spread remaining rice over.
Cover pot with lid and simmer on stove until it steams.
Place pot in a 180 °C preheated oven and cook for about an hour until moisture evaporates.
Serve with poppadoms, salad and spiced yoghurt.

Servings: Change Serving

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Crispy chicken
For the crispiest-crusted fried chicken ever, roll the chicken in buttermilk, then in self-rising flour mixed with a little paprika and freshly ground black pepper.

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