Chicken breyani

By admin
06 May 2014

Fill the air with the fragrance of spices then tuck in and enjoy the mouthwatering taste.

Serves 6 Preparation: 10 min Cooking: 35 min

30 ml (2 T) oil

1 onion, thinly sliced

30 ml (2 T) curry powder

5 ml (1 t) breyani masala

5 ml (1 t) turmeric

4 chicken breast, cubed

500 ml (2 c) rice

1 litre (4 c) chicken stock

15 ml (1 T) breyani spice mix

1 can (400 g) lentils

salt and pepper

30 g slivered almonds, toasted

1 tomato, chopped

2 eggs, boiled and quartered

handful of fresh coriander, chopped

125 ml (½ c) dried apricots, chopped (optional)

1 Heat the oil in a pot and add the onion, curry powder, breyani masala and turmeric. Stir until slightly browned. Add the chicken and fry for 5 minutes.

2 Add the rice, stock and breyani spice mix and simmer for 20 minutes or until the rice is cooked and has absorbed all the liquid. Stir in lentils, heat through and season with salt and pepper.

3 Dish up and dress with the almonds, chopped tomato, boiled egg and chopped coriander. Add the apricots (if using).

-Hope Malau

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