Chicken breyani

Recipe from: 3/26/2003 12:00:00 AM
Ingredients 25
Servings 2
Minutes

Ingredients

Serving Change
  • 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.
 

Read more on: waterless cookware  |  steam  |  poultry  |  bake  |  shallow-fry
 

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