This Malay dish goes a long way. Our kitchen assistant Priscilla Pietersen shares her family recipe.
Serves 4-6
Preparation time: 15 min
Standing time: 20 min
Cooking time: 30-40 min
MARINADE
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
BREYANI
8 chicken pieces
salt
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 (3/4 c) 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.
BREYANI
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.