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
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
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.