Chicken breyani

8 servings Prep: 30 mins, Cooking: 2 hrs 30 mins By Food24
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Ingredients (22)

1 kg chicken — cut into portions
125 ml oil
4 onions — medium, finely chopped
4 potatoes — medium, cubed
200 g rice
250 ml lentils — red
5 ml coriander — ground
5 ml saffron
1 cinnamon — stick
1 bay leaves
4 cardamom — seeds
5 ml cumin — seeds
5 ml turmeric
15 ml fresh chillies — chopped
1 tomatoes — peeled, chopped
50 ml lemon juice
5 ml salt
black peppercorns — whole
3 garlic — cloves
250 ml yoghurt — plain
1 fresh ginger — crushed
4 eggs — hard-boiled, sliced
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Method:

Heat oil in a frying pan and brown onions. Remove and set aside.
Add
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
onions.
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.
Pour over
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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