|1 kg||chicken — cut into portions|
|4||onions — medium, finely chopped|
|4||potatoes — medium, cubed|
|250 ml||lentils — red|
|5 ml||coriander — ground|
|1||cinnamon — stick|
|4||cardamom — seeds|
|5 ml||cumin — seeds|
|15 ml||fresh chillies — chopped|
|1||tomatoes — peeled, chopped|
|50 ml||lemon juice|
|black peppercorns — whole|
|3||garlic — cloves|
|250 ml||yoghurt — plain|
|1||fresh ginger — crushed|
|4||eggs — hard-boiled, sliced|
Heat oil in a frying pan and brown onions. Remove and set aside.
potatoes to the pan and sauté until lightly browned.
Remove, drain on
absorbent paper and set aside.
Cook rice in salted boiling water until
almost tender but still firm.
Boil lentils for a few minutes in salted
water, then drain.
Combine rice, lentils and a quarter of the fried
Rub salt into chicken pieces and place in a large mixing bowl.
Combine coriander, saffron, cinnamon, bay leaf, cardamom seeds, cumin
seeds, turmeric, chillies, tomato, lemon juice, salt, peppercorns,
remaining fried onion, garlic, yoghurt and ginger in a bowl.
chicken and leave for 30 minutes.
Invert a heavy dinner plate in a large
saucepan to cover bottom completely and arrange ingredients on top of
plate as follows: half browned potatoes, sprinkled with 5 ml oil,
chicken and marinade, hard-boiled eggs, rice and lentils, remaining
potatoes, rest of oil sprinkled over contents.
Close tightly and simmer,
without stirring, for 1½ – 2 hours.
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