Breyani Potjie

Recipe from: 4/10/2003 12:00:00 AM
Ingredients 25
Servings 8
Time

Ingredients

  • MARINADE
  • 15
    ml
    oil
  • 250
    ml
    buttermilk
  • 10
    ml
    red masala
  • 7
    ml
    turmeric
  • 5
    ml
    cinnamon
  • 10
    ml
    ground coriander
  • 10
    ml
    ground cumin
  • 1
    (or more) green chillies, chopped
  • 2
    garlic cloves, crushed
  • 1
    x 2 cm piece fresh ginger, peeled and grated
  • 400
    g
    (1 can) chopped tomatoes
  • BREYANI
  • 1.50
    kg
    chicken pieces, skinned and boned
  • 675
    ml
    uncooked rice
  • 3
    ml
    turmeric
  • 4
    cinnamon sticks
  • 4
    cardamom pods
  • salt
  • 500
    ml
    brown lentils
  • 30
    ml
    oil
  • 2
    onions, thinly sliced
  • 4
    potatoes, peeled and thinly sliced
  • 125
    ml
    chicken stock
  • freshly ground black pepper
 

Method

 
Mix all the ingredients for the marinade.
Place the chicken pieces in a non-metallic bowl, pour the marinade over, cover and chill for at least 2 hours.
Meanwhile cook the rice with the turmeric, cinnamon sticks, cardamom pods and salt until done, then drain.
Cook the lentils in water until soft and drain.
Season with salt and set aside along with the rice.
Heat the 30 ml oil in a large cast-iron pot and fry the onions until soft.
Add the potatoes and fry until golden brown.
Add the chicken pieces and marinade, fry until the meat is lightly browned on the outside and simmer until done.
Remove the chicken pieces from the pan.
Arrange alternating layers of chicken, rice mixture and lentils in the pot.
Pour over the stock, cover and steam over very low heat until fragrant, about 30 minutes.
Serve with a yoghurt sauce.
 

Read more on: poultry  |  sauté
 

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