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Lancewood Chicken Breyani
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Lancewood Chicken Breyani

Ingredients

Chicken marinade:

500 ml LANCEWOOD® Double Cream Plain Yoghurt
15 ml ground cumin
15 ml ground coriander
5 ml turmeric
5 cm piece ginger , grated
3 large garlic clove(s) , crushed
60 ml Masala powder
salt  to taste
2 cinnamon sticks
4 cloves
6 chicken drumstick(s)
6 chicken thigh(s)

Rice, lentils & potatoes:

750 ml basmati rice
2 cardamom pods
250 ml brown lentils
45 ml oil
2 onion(s) , thinly sliced
2 garlic clove(s) , crushed
3 cm piece ginger , grated
3 potato(es) , peeled & quartered
saffron , 6 – 8 strands
125 ml butter
250 ml water

To serve:

45 ml fresh coriander , chopped
LANCEWOOD® Double Cream Plain Yoghurt
3 Roti(s)

Tomato & onion salad:

1 onion(s) , chopped
30 ml white vinegar
15 ml sugar
pepper  to taste
2 large tomato(es) , chopped

Method

Chicken marinade:
Mix the yoghurt, cumin, coriander, turmeric, ginger, garlic, masala powder, salt, cinnamon and cloves together and pour over the chicken to cover it.

Marinade chicken for at least 2 hours or preferably overnight.

Rice, lentils, onions, potatoes & chicken:
Cook the basmati and cardamom pods together in salted water until the rice is just soft. Drain, remove the cardamom pods and set aside.

Cook lentils in unsalted water until just soft, drain and set aside.

Heat 30 ml of the oil in a large saucepan and fry the onions until golden and transparent. Add the garlic and ginger and fry for 1 minute. Remove from pan and set aside.

Add more oil if necessary. Fry the potatoes until golden. Remove from oil and set aside.

Remove the chicken from the marinade. Add more oil to the pan if necessary. Fry the chicken until golden on both sides.

Add the marinade to the pan and simmer for 2 minutes. Season with salt and set aside.

Place a layer of rice in the bottom of the saucepan and arrange half the onions on top. Arrange the chicken pieces on top. Layer potatoes, remaining onions, lentils and rice on top of the chicken.

Sprinkle saffron on top. Dot with butter and pour the water over.

Cover and cook on high heat for 5 minutes, then lower heat and simmer slowly for 1 hour or until the chicken is cooked.

To serve:
Serve with coriander sprinkled on top, extra yoghurt, roti and tomato and onion salad.

Tomato and onion salad:
Mix the onion, white vinegar, sugar, pepper and tomatoes together and serve on the side with the breyani.

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