CHICKEN BIRYANI

DRUM - - Food -

SERVES 8-10 PREPA­RA­TION: 15 MIN CHILL­ING: OVERNIGHT COOK­ING: 2 HR

4 chicken thighs and 4 drum­sticks, skin

re­moved and thighs cut in half 200ml Greek yo­ghurt 45ml (3T) biryani masala mix 10ml (2t) leaf masala 500ml (2c) long-grain bas­mati rice 250ml (1c) brown lentils salt and pep­per 2 large onions, sliced 1 tomato, cubed 2 gar­lic cloves, crushed 1 green chilli, chopped (op­tional) 250ml (1c) hot wa­ter hand­ful of mint and fresh co­rian­der, finely

chopped lemon halves creamy yo­ghurt Pre­heat the oven to 180°C. 1 Put the chicken, yo­ghurt and masalas in a bowl. Mix well, cover with cling­film and re­frig­er­ate overnight. 2 Pour warm wa­ter over the rice and lentils in sep­a­rate bowls and soak overnight. Drain and sea­son with salt and pep­per. 3 Put the onions, tomato, gar­lic and chilli (if us­ing) at the bot­tom of a casse­role dish, fol­lowed by a layer of rice, a layer of lentils and fi­nally a layer of chicken. Repeat, end­ing with a layer of rice. Pour the hot wa­ter over and bake for 1½ hours. 4 Re­move from the oven, toss to mix then bake for a fur­ther 20-30 min­utes. 5 Gar­nish with the fresh herbs and lemon and serve with creamy yo­ghurt.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.