Pamela Govender, a former Newcastillian, now living in Australia, shows the Advertiser how to make her mother’s delicious chicken biryani, which is guaranteed to tickle your taste buds:

• Cooking Time: 60 minutes
• Preparation Time: 30 minutes
• Serving: 6-8

Ingredients:

• 2kg chicken cut in pieces, remove skin
• Oil
• 3 Bay leaves
• 6 cloves of garlic
• 3 cinnamon sticks
• 3-star aniseed
• 4 cardamon pods
• 1 teaspoon caraway seeds (shah jeera)
• 1 tablespoon ginger-garlic paste
• 1 tablespoon Biryani Masala
• 1 teaspoon turmeric
• 2 sprigs curry leaves
• 3 sprig thyme
• Handful of chopped mint
• Chopped coriander
• 3 green chilies slit
• 2 grated tomatoes
• 2 x onions
• 100g butter
• Egg yellow
• 1 cup brown lentils
• 2 cups rice
• 4-5 potatoes
• 3 tablespoon lemon juice
• 1/2 cup sour cream or plain yogurt
• Salt to taste

Method:

• Roast dry spices and grind into a fine powder.
• Marinate chicken together with dry spices, yogurt/sour cream, lemon juice, Kashmiri masala, Biryani masala,
  chopped mint, coriander, and thyme. Place in refrigerator until needed.
• Pre boil 2 cups washed rice with turmeric.
• Boil 1 cup brown lentils.
• Steam 4-5 potatoes in the microwave, add a little egg yellow and deep fry for a few minutes, set aside.
• Fry 1 sliced onion in butter, add to the top of biryani, saute another onion for the curry method.

Curry Method:

• Heat oil in a pan.
• Sauté the onions until golden brown.
• Add the ginger and garlic.
• Add the green chilies and curry leaves.
• Add the tomatoes, cook for a few minutes.
• Add marinated chicken, cook for 20 minutes.
• Add the fried potatoes.
• Add the lentils to rice.
• Add the rice over curry (add yellow food coloring to the rice).
• Add 1 cup water.
• Add the butter on top of the rice.
• Cover tightly with foil and the pot lid.
• Simmer for 45 minutes in a preheated oven at 180 degrees until all excess water evaporates
• Garnish with the remaining fried onions and coriander.
• Serve with dhall, sour milk salad, or carrot salad.

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