Chicken breyani

Recipe from: 10/9/2003 12:00:00 AM
chicken breyani

Ingredients 17
Servings 8
Time

Ingredients

  • 5
    cardamom pods
  • 250
    ml
    water
  • 15
    ml
    ginger paste
  • 1
    cinnamon stick
  • 2
    tomatoes, skinned and chopped
  • 30
    ml
    oil
  • 5
    potatoes, peeled and cubed
  • 1.50
    kg
    chicken portions, cut into smaller pieces
  • butter
  • 10
    ml
    garlic paste
  • 1
    green pepper, seeded and chopped
  • 30
    ml
    breyani masala
  • 5
    ml
    turmeric
  • 5
    onions, chopped
  • 150
    ml
    fresh coriander, chopped
  • 250
    ml
    lentils, cooked
  • 500
    ml
    rice, cooked
 

Method

 
Heat the oil in a big saucepan and fry the onions with the cinnamon and cardamom until the onions are cooked.
Add the green pepper and fry.
Add the tomatoes, garlic paste and ginger paste and heat until fragrant.
Add the breyani masala, turmeric, coriander and water and simmer for 10 minutes.
Add the potatoes and chicken, cover and allow to simmer until cooked.
Fill a casserole dish with layers of the cooked chicken, rice and lentils, adding a little butter between the layers.
Cover and bake at 120 °C for 15 to 20 minutes to release the flavours.
Serve with sambals.
 

Read more on: poultry  |  bake  |  sauté
 

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