Chicken breyani

Recipe from: 5/13/1999 12:00:00 AM
Ingredients 24
Servings 6
Time

Ingredients

  • MARINADE
  • 5
    ml
    ground cinnamon
  • 4
    whole cinnamon sticks
  • 400
    g
    chopped tomatoes
  • 2
    kg
    chicken pieces, skin removed and deboned if preferred
  • 10
    ml
    red masala (for breyani)
  • 10
    ml
    ground cumin
  • 2
    green chillies, seeded and chopped
  • 625
    ml
    uncooked long-grain white rice
  • 2
    onions, thinly sliced
  • 250
    ml
    buttermilk
  • 500
    ml
    uncooked brown lentils
  • 15
    ml
    oil
  • 4
    medium-sized potatoes, peeled and sliced
  • 10
    ml
    ground coriander
  • 5
    ml
    crushed garlic
  • 125
    ml
    hot water
  • 125
    ml
    chicken stock
  • 3
    ml
    turmeric
  • 4
    cardamom pods, opened
  • 7
    ml
    turmeric
  • 30
    ml
    oil
  • 15
    ml
    salt
  • 5
    ml
    grated fresh ginger
 

Method

 
Rinse the chicken pieces well, pat dry and place in a non-metallic dish. Mix all the ingredients for the marinade and pour over the chicken pieces. Mix to cover and marinate for at least 2 hours. Meanwhile fry the onions in heated oil until golden brown and drain. Fry the potato slices in the same oil until golden brown and drain. Boil the lentils in water until tender and drain. Boil the rice with the turmeric, cinnamon sticks and cardamom pods in water until just done. Drain if necessary and set aside. Transfer the chicken and marinade to a large pot and bring to the boil. Reduce the heat, cover and simmer slowly for 20 minutes. Remove from the heat and spoon the chicken and marinade into a separate dish. Arrange layers of the potatoes, rice, lentils, onions and chicken in the pot, ending with a layer of rice topped with onions. Pour over 125 ml (1/2 c) stock, cover and steam slowly for 30 minutes. Serve with yoghurt sauce. Serves 6-8.
 

Read more on: poultry
 

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