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#WFD – Layered Chicken Breyani
Garnish with freshly chopped coriander and serve with raita
POLOKWANE – Take your family on a fragrant trip to Asia with this delicious breyani.
A dish that is a true labour of love to prepare but worth every minute – your family will be begging you to make it again and again, says What’s for Dinner.
Ingredients
- 1kg chicken pieces
- 6 mint leaves
- 10ml garlic, crushed
- 10ml fresh ginger, grated
- 1 sprig fresh curry leaves
- 250ml plain yoghurt
- 30ml rajah hot curry powder
- 2.5ml Robertsons Turmeric
- 1 pinch Robertsons Coriander
- 1 pinch Robertsons Cumin
- 2 cups white rice
- a few drops yellow food colouring
- 1 cup black lentils
- 250ml sunflower oil
- 4 potatoes, peeled and quartered
- 2 large onions, sliced
- 175g butter
- 1 Robertsons Bay Leaves
- 2 Robertsons Whole Cinnamon Stick
- 2 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
- Do not be tempted to stir or mix the breyani!
- Garnish with freshly chopped coriander and serve with raita
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