FRAGRANT CHICKEN BIRYANI BAKE
SERVES 4 / PREPARATION: 15 MIN / COOKING: ABOUT 1 HR
This fuss-free dish is baked in a casserole. We make the meal more substantial by adding butternut and lentils. And if you want to stretch it further, stir chickpeas or other pulses into the rice too.
CHICKEN
½ chicken salt and freshly ground pepper 15ml (1T) roasted masala
5ml (1t) dried chilli flakes (optional) 500g butternut cubes
30ml (2T) olive oil RICE
1L (4c) water 250ml (1c) parboiled rice 5ml (1t) turmeric 1 cinnamon stick 2,5ml (½t) salt TO FINISH
1 can (410g) lentils, drained and rinsed 15ml (1T) butter salt fresh coriander, to serve
Preheat the oven to 200°C. Grease a deep casserole with non-stick spray.
1 Chicken Cut the chicken into 8 smaller portions. Season with salt and pepper, the roasted masala and dried chilli flakes (if using).
2 Arrange the butternut cubes in the prepared casserole and season with salt. Arrange the chicken among the cubes and drizzle the oil over. Roast for 15 minutes.
3 Reduce the oven temperature to 180°C and roast for another 30 minutes or until the chicken is golden brown and done and the butternut is soft.
4 Rice In the meantime, pour the water into a saucepan and add the rice, turmeric, cinnamon and salt. Stir and bring to the boil. Reduce the temperature and simmer for 15 minutes or until done. Drain and set aside.
5 To finish Remove the casserole from the oven and transfer the chicken to another dish. Spoon the rice over the butternut and add the lentils. Add the butter and mix the casserole contents lightly. Season with salt if needed.
6 Arrange the chicken on top and return the casserole to the oven for another 10 minutes.
7 Remove from the oven, garnish with fresh coriander and serve.