Layered Chicken Breyani
Tips
You can save some time by using tinned lentils in your breyani. However, it's important not to skip the step of marinating your chicken with yoghurt and spices - this is what makes the chicken in a classic breyani so tender and fragrant.
This complex layered dish featuring chicken, rice and lentils is packed with all the fragrant spices that make breyani a quintessential Cape Malay heritage dish. It takes time to make a classic breyani - this is a true labour of love that's well worth the effort.
Feeds
4Person
Preparation time
170Min.
easy
Ingredients
- 1 kg chicken pieces
- 6 mint leaves
- 10 ml (2 tsp) garlic, crushed
- 10 ml (2 tsp) fresh ginger, grated
- 1 sprig fresh curry leaves
- 250 ml (1 cup) plain yoghurt
- 30 ml (2 Tbsp) Rajah Hot Curry Powder
- 5 ml (1 tsp) Robertsons Turmeric
- 1 pinch Robertsons Coriander
- 1 pinch Robertsons Cumin
- 500 ml (2 cups) uncooked white rice
- 250 ml (1 cup) black lentils
- 250 ml (1 cup) vegetable oil
- 4 potatoes, peeled and quartered
- 2 large onions, peeled and sliced
- 75 g butter
- 1 Robertsons Bay Leaf
- 2 Robertsons Cinnamon Sticks
- 2 cardamom pods
- 1 Knorr Chicken Stock Pot
- chopped fresh coriander, to garnish
Preparation method
Garnish with freshly chopped coriander and serve with raita.
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