Chicken Breyani

• 1.5kg chicken pieces
• 1/4 cup buttermilk
• 1/2tsp crushed garlic 
• 1/2tsp crushed ginger
• 1/2tsp crushed green chillies
• 1/4tsp turmeric powder 
• 1tsp breyani masala
• 1tsp garam masala
• 1/2tsp coriander leaves
• 1/2tsp salt

• 1 1/2 cups rice
• 1/4tsp turmeric powder
• 1tsp salt
• Water

• 60ml oil
• 1/2tsp fennel seeds 
• 1/2tsp cumin seeds 
• 1/2tsp coriander seeds 
• 5 green cardamon
• 3 cloves
• 1 star anise
• 2 bay leaves
• 1 cinnamon stick
• 1 large onion, finely sliced
• 1tsp crushed garlic 
• 1tsp crushed ginger
• 1tsp cumin powder
• 2tsp garam masala
• 2tsp breyani masala
• 1tsp chilli powder
• 3 tomatoes
• 4 green chillies
• A handful of fresh mint
• 1tsp salt

• 1/2 cup lentils, boiled
• 5 potatoes, peeled, halved & oven roasted
• 1/2tsp garam masala
• 2 onions, sautéed in ghee(optional)

In a large bowl, combine the chicken with the marinade ingredients. Mix till well combined and place in the fridge for 45 minutes.

While the chicken is marinating, prepare the rice. Add the rice, turmeric, salt and 1l of hot water to the 26cm Le Creuset round casserole and allow to boil for 45 minutes, the rice should cooked but not soft. Strain the rice and set side

Place the pot on medium heat. I used the Le Creuset 26cm round casserole, it’s the perfect size for breyani and easily moves from stovetop to the oven.

Add in the oil and allow to heat up.

Add in the whole spices and allow to fry for a few minutes

Once the seeds start to pop, add in the sliced onions, crushed ginger, and crushed garlic, stir well. Allow to fry for 7-10 minutes.

Once the onions start to caramelise, add in the turmeric powder, coriander powder, cumin powder, garam masala, breyani masala, and chilli powder, mix well and allow to fry for 5 minutes.

Puree the tomatoes, green chilles and mint together before adding in. Mix well and allow to cook for 15 minutes.

Add in the marinated chicken and mix till well combined.

There will be enough liquid in the curry, but if there isn’t, add in the hot water.

Replace the lid, decrease the heat, and allow to simmer for 25 minutes. If the liquid starts to dry out, add a little water and mix well.

Preheat the oven to 180^C

Once the gravy starts to thicken and the chicken is cooked, remove the curry from heat. 

To assemble the breyani add half the boiled lentils over the curry layer. Add in half of the rice to create the next layer and sprinkle over the garam masala. Add in the remaining lentils and top with the roasted potatoes. Add in the remaining rice and finish off with a layer of sauteed onions.

Place in the oven to ‘steam’ for 45 minutes. Mix well before serving.

Best served with dhall and carrot salad.

Recipe & image courtesy of keshreechundriah