Chicken breyani

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8 servings
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Poultry

By Food24 November 03 2009
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Ingredients (17)

5.00 cardamom — pods
250.00 ml lentils — cooked
150.00 ml fresh coriander — chopped
5.00 onion — chopped
5.00 ml turmeric
30.00 ml masala — breyani
1.00 green pepper — seeded and chopped
10.00 ml garlic — paste
0.00 butter
1.50 kg chicken — portions
5.00 potatoes — peeld and cubed
30.00 ml oil
2.00 tomatoes — peeled and chopped
1.00 cinnamon — stick
15.00 ml ginger — paste
250.00 ml water
500.00 ml rice — cooked
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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.



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