Lifestyle
#WFD – Layered Chicken Breyani
Do not be tempted to stir or mix the breyani. Garnish with freshly chopped coriander and serve with raita.
POLOKWANE – Not only does everyone love a good curry but Breyani has become a favourite Indian dish too.
Ingredients vary accord to type of meat used and the region the Biriyani is from. The prime ingredient is rice. As is common in dishes of the Indian subcontinent, some vegetables are also used when preparing Breyani. Other vegetables such as corn also may be used depending on the season and availability.
Ingredients
- 1kg chicken pieces
- 6 x mint leaves
- 10ml garlic, crushed
- 10ml fresh ginger, grated
- 1 x sprig fresh curry leaves
- 250ml plain yoghurt
- 30ml rajah hot curry powder
- 2.5ml Robertsons Turmeric
- 1 x pinch Robertsons Coriander
- 1 x pinch Robertsons Cumin
- 2 x cups white rice
- 1 x a few drops yellow food colouring
- 1 x cup black lentils
- 250ml sunflower oil
- 4 x potatoes, peeled and quartered
- 2 x large onions, sliced
- 175g butter
- 1 x Robertsons Bay Leaves
- 2 x Robertsons Whole Cinnamon Stick
- 2 x cardamom pods
- 1 x KNORR Chicken Stock Pot
- freshly coriander, chopped (for garnish)
Method
- In a bowl combine the chicken, mint leaves, garlic, ginger, curry leaves, yoghurt, curry powder, turmeric, coriander and cumin
- Mix well then cover and place into the fridge to marinate
- Boil the rice until it is just cooked then drain and mix with the yellow food colouring and set aside
- Boil lentils until tender then drain and set aside
- Heat oil in a pot, sprinkle potatoes with a little salt then fry until golden and crispy and set aside then fry the onions until well browned and set aside
- Melt butter in a large pot and gently fry the bay leaf, cinnamon and cardamom to release the flavour and aroma
- Add the marinated chicken and KNORR Chicken Stock Pot and cook on a medium heat for 30 minutes stirring frequently to ensure the mixture does not stick to the bottom of the pot
- Remove from the heat and sprinkle with chopped coriander
- Transfer the chicken to a large oven-proof casserole dish and layer half the fried potatoes on top of the chicken followed by ? fried onions, half the lentils and half the rice
- Repeat the onion, lentil and rice layer and finish with a layer of onions
- Cover with an oven-proof lid or tin foil and bake in the oven at 180°C for 1 hour
This recipe was provided by What’s for Dinner.
