Cape Times

Easy Cape Malay chicken biryani



2 cups plain yoghurt 1 can chopped tomatoes 2 sticks cinnamon 4 allspice 6 cloves 1 tbs ground coriander 1 tsp turmeric 1 tsp grated fresh ginger 2 tsp crushed garlic 2 tbs masala Salt and milled pepper 8 chicken pieces 4 cups basmati rice 1 stick cassia (cinnamon works too) 2 cardamom pods 1 cup brown lentils Salt and milled pepper 1 cup oil 3 onions, thinly sliced 4 potatoes, peeled and cubed Pinch saffron, soaked

½ cup butter, at room temperatur­e 1 cup water

Garlic yoghurt, for serving


Mix marinade ingredient­s together and pour over chicken. Marinate for at least 1 hour.

Boil rice, cassia and cardamom together in enough salted water to cover. Drain and set aside.

Cook lentils in water until almost soft. Season, drain and set aside.

Heat oil in a pot and fry onions until golden, about 5–8 minutes. Remove with a slotted spoon and set aside.

Fry potatoes in the same oil until golden. Remove with a slotted spoon and set aside. Reserve oil.

Place chicken and half the fried onions in a bowl.

Sprinkle 2 cups (500ml) cooked rice over reserved oil.

Arrange marinated chicken and onions on top. Season. Layer lentils, potatoes and remaining cooked rice over chicken. Arrange remaining fried onions over rice and sprinkle over saffron. Dot with small knobs of butter, pour over water and cover with a tightfitti­ng lid. Cook for 10 minutes over high heat, then reduce heat and simmer for 1 hour, or until chicken is cooked all the way through. Serve biryani with dollops of garlic yoghurt.

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