Breyani Potjie

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8 servings
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Poultry

By Food24 November 03 2009
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Ingredients (23)

MARINADE
15.00 ml oil
250.00 ml Buttermilk
10.00 ml masala — red
7.00 ml turmeric
5.00 ml cinnamon — ground
10.00 ml coriander — ground
10.00 ml cumin — ground
1.00 green chilli — chopped
2.00 garlic — cloves, crushed
1.00 fresh ginger — peeled and grated
400.00 g tinned tomatoes — chopped
BREYANI
1.50 kg chicken — pieces, skinned, deboned
675.00 ml rice — uncooked
3.00 ml turmeric
4.00 cinnamon — stick
4.00 cardamom — pods
0.00 salt
500.00 ml lentils — brown
30.00 ml oil
2.00 onions — thinly sliced
4.00 potatoes — peeled and thinly sliced
125.00 ml stock — chicken
0.00 black pepper — freshly ground
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Method:

Mix all the ingredients for the marinade.
Place the chicken pieces in a non-metallic bowl, pour the marinade over, cover and chill for at least 2 hours.
Meanwhile cook the rice with the turmeric, cinnamon sticks, cardamom pods and salt until done, then drain.
Cook the lentils in water until soft and drain.
Season with salt and set aside along with the rice.
Heat the 30 ml oil in a large cast-iron pot and fry the onions until soft.
Add the potatoes and fry until golden brown.
Add the chicken pieces and marinade, fry until the meat is lightly browned on the outside and simmer until done.
Remove the chicken pieces from the pan.
Arrange alternating layers of chicken, rice mixture and lentils in the pot.
Pour over the stock, cover and steam over very low heat until fragrant, about 30 minutes.
Serve with a yoghurt sauce.



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