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Hot and spicy chicken breyani

Recipe from: 11/3/2008 12:00:00 AM

Ingredients 15
Servings 4
Time 25


  • 250ml natural yoghurt
  • 2ml ground turmeric
  • 2 cloves garlic, crushed
  • 10ml ginger, freshly grated
  • 1-2 fresh chillies, chopped
  • 50ml fresh coriander, chopped
  • 15ml lemon juice
  • 8 chicken-breast fillets, cut into cubes
  • 250ml uncooked basmati rice
  • 1 packet Spice Up Your Rice Breyani Seasoning Mix
  • 60ml butter or ghee
  • 6 potatoes, peeled and quartered
  • 1 can brown lentils, drained
  • 125ml frozen peas
  • 2 onions, deep-fried


1. Mix the yoghurt, turmeric, garlic, ginger, chillies, coriander and lemon juice together.
Add the chicken and set aside to marinate for 20 minutes.
2. Rinse the rice, then cover with 500ml water and add the Spice Up Your Rice Seasoning Mix.
Bring to the boil, then cover, remove from the heat and allow to steam for five minutes.
3.Heat half the butter over a gentle heat in a large saucepan.
Cover the base of the pan with the potato quarters.
Cover the potatoes with half the lentils and half the prepared rice.
Top with the chicken.
Sprinkle with peas, half the fried onions, the remaining lentils and the remaining rice.
Top with the remaining onions.
4.Dot with the remaining butter and drizzle 20ml water around the edge of the pot.
Cover with a tight-fitting lid and steam over a low heat for 30 to 40 minutes, until the rice is tender.
Serve hot with a mixture of natural yoghurt,
freshly chopped coriander and a little garlic on the side.

Read more on: steam  |  shallow-fry  |  slow cook


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