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Here is a delicious simple chicken breyani recipe that I am sharing with you. I amalgamated all the experts in my life (mum and aunts) and created a recipe that works in my home.  Such comfort food for all...

Awesome Chicken Biryani Recipe:  Trish Moodley

You will need:    

Delicious chicken breyani

700g whole chicken cut into pieces

Fine salt – 1 tablespoon

1 tablespoon ginger garlic paste

2 cups double thick greek yoghurt

1 tablespoon whole cumin/jheera seeds and 1 tablespoon whole coriander/dhania seeds – toast gently on a dry frying pan on stovetop – cool and then grind with a mini grinder (electric) until it is in a powder form

5 cinnamon sticks (medium)

1 flower seed (aniseed)

4 green cardamom pods (elachi)

¼ teaspoon turmeric

1 ½ tablespoon curry powder – I use leaf masala -  (whatever you normally use or purchase a curry powder at your local store)

1 tablespoon gharum masala (great for breyani – this is in powder form)

A handful of fresh mint and ½ quantity of fresh coriander – wash and grind with a little water

Mix all into the chicken and place in a sealed container overnight

Next day:

Take out your chicken marinade and keep at room temperature for 30 minutes.

Parboil 1 ½ cups rice with 1 tablespoon coarse salt, 1 bay leaf, 1 cinnamon stick, 1 flower seed/aniseed – boil for 25 minutes on high heat adding water all the time. Strain and set aside.

1/3 cup lentils (brown) for 20 minutes – strain and set aside

Sliced one small onion into thin slices. Fry in vegetable oil until brown and crispy – drain and add to chicken marinade.

In a large pot – add 2 tablespoon vegetable oil, 2 tablespoons butter, 2 tablespoon Rama margarine (any margarine safe for cooking)

Add chicken marinade, then add rice, sprinkle a teaspoon of egg yellow colouring on top of the rice, then add the lentils.

Close the pot tightly and on simmer - cook for an hour until it gently cooks and fuses the flavours. Do not overcook it - it will dry out. Add few drops of water if this occurs at the end.

Roasted potatoes:

Delicious Roasted Potatoes on stovetop

Cut 3 whole potatoes suitable for mashing - into quarters. 

Boil with water and coarse salt – 1 teaspoon.

Add  ¼ teaspoon turmeric, few fresh celery cubes, 1 teaspoon coriander/dhania powder, 1 teaspoon cumin/jheera powder

Strain when it’s cooked partially.

In a frying pan add 4 tablespoon vegetable oil, 2 tablespoon butter and 2 tablespoon margarine

Fry until crisp and golden brown – serve on top of breyani

Enjoy!!!