AMANDA’S CHICKEN LENTIL BIRYANI
Anything hearty before Monday… and so easy to make!
- 4 pieces of chicken, cut into pieces
- 1 tomato, peeled and diced
- 125 ml yoghurt
- 15 ml masala
- 2.5 ml turmeric
- 2.5 ml garam masala
- 250 ml rice
- 125 ml brown lentils
- 2-3 strands of saffron (soaked in 30 ml lukewarm water)
- 3 ml salt
- 3 ml turmeric
- 1 stick cinnamon
- 300 ml water for cooking
- 30 ml oil
- 1 medium onion, chopped
- 1 clove of garlic, crushed
- 2 small potatoes, peeled and cubed
- coriander leaves, optional
Place the chicken pieces in a bowl and set aside.
Mix the marinade ingredients in a dish and pour over the chicken pieces.
Cover the bowl and refrigerate for about 2 hours.
Put the rice, lentils, salt, spices, soaked saffron and water in a large pot.
Heat and bring to the boil.
Cook for 15 minutes or until the rice and lentils are cooked.
In another large pot fry the onion and garlic for 2 minutes.
Add the marinated chicken and cook for about 8 minutes or until the chicken is browned.
Add the leftover marinade, reduce the heat and simmer for 10 minutes.
Add potatoes and cook for 10 minutes or until cooked and sauce has reduced.
Mix with cooked rice/lentils and let steam for ± 4 minutes.
Serve with salad or vegetables of your choice.
Recipe and photo: Amanda Conradie
