By admin
18 May 2012

Serves 4-6

Preparation time: 15 min

Standing time: 20 min

Cooking time: 30-40 min


5 ml (1 t) breyani whole spice mixture

15 ml (1 t) breyani masala

10 ml (2 t) garam masala

5 ml (1 t) dried chillies, roughly chopped

100 ml plain yoghurt


8 chicken pieces


30 ml (2 T) olive oil

1 onion, finely chopped

3 cloves garlic, finely chopped

15 ml (1 T) grated fresh ginger

60 ml (¼ c) chopped fresh coriander

1 bay leaf

1 green pepper, finely chopped

160 ml water

1 stick cinnamon

500 ml (2 c) cooked basmati rice

250 (1 c) cooked brown lentils

30 ml (2 T) butter

fresh coriander

3 eggs, hard-boiled and quartered

MARINADE Mix the ingredients.


Season the chicken with salt and pour over the marinade, ensuring all the pieces are covered.

Marinate for 20 minutes.

Heat the oil in a large saucepan and fry the onion, garlic, ginger, coriander, bay leaf and green pepper for 5 minutes.

Remove the onion mixture and add the water to the pan.

Bring it to the boil and put the chicken, marinade and cinnamon in the pan.

Cover, reduce the heat and simmer for 30 minutes or until the chicken is done.

Return the onion mixture to the pan and add the rice and lentils.

Mix well and dot with butter.

Cover and leave the breyani to steam for 10 minutes.

Garnish with fresh coriander and serve with the eggs.

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