Chicken is always a favourite and here are some recipes that you could add to your favourites

By MARLO KITSHOFF-CARSTENS Assistant Clifford Korff
Photos ANDREA CALDWELL

6 portions

60 ml (4 tbs) olie

2 onions, diced

5 ml (1 t) fresh garlic, chopped

4 cardamom seeds

250 ml (1 c) raw basmati rice

5 ml (1 t) salt

500 ml (2 c) water

400 g (1 tin) lentils, drained

CHICKEN

5 ml (1 t) turmeric

5 ml (1 t) ground ginger

20 ml (4 t) garam masala

10 ml (2 t) ground cumin

10 ml (2 t) ground coriander

12 chicken pieces

 

1 Heat oil and sauté onions and garlic until soft.
2 Add cardamom seeds, basmati rice and salt. Add water and simmer for 15 minutes over medium heat. Rice does not have to be completely cooked.
3 Dish out half of rice.
4 Put lentils on top.
5 Chicken Mix turmeric, ginger, garam masala, cumin and coriander. Rub mixture into chicken portions.
6 Place chicken on top of lentils in saucepan.
7 Spoon remaining rice on top.
8 Pour another 250 ml (1 c) water over dish in saucepan. Cover with lid.
9 Turn heat up to high to heat up quickly, about four minutes. Turn heat down to very low, cover lightly and allow breyani to steam for one hour or until chicken is thoroughly cooked and there is no more liquid.
10 Serve warm.