Chicken breyani

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6 servings
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Poultry

By Food24 November 03 2009
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Ingredients (23)

MARINADE
4.00 potatoes — medium, peeled and sliced
10.00 ml coriander — ground
5.00 ml garlic — cloves, crushed
125.00 ml water — hot
125.00 ml stock — chicken
3.00 ml turmeric
4.00 cardamom — opened
7.00 ml turmeric
30.00 ml oil
15.00 ml salt
15.00 ml oil
500.00 ml lentils — brown, uncooked
5.00 ml cinnamon — ground
4.00 cinnamon — sticks
400.00 g tomatoes — chopped
2.00 kg chicken — pieces, skinned, deboned
10.00 ml red masala
10.00 ml cumin — ground
2.00 green chilli — deseeded and chopped
625.00 ml long grain white rice
2.00 onions — thinly sliced
250.00 ml Buttermilk
5.00 ml fresh ginger — grated
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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.



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