Chicken Biryani

Chicken Biryani is a delicious savory rice dish that is loaded with spicy marinated chicken, caramelized onions and flavourful saffron rice. This meal will always be a favourite in the South African household because of its rich flavour. It is a hearty meal that one can enjoy at any hour of the day or night. 

Ingredients: 

• 450g chicken (bone-in, with thighs and legs)
• 150g potatoes, diced into cubes
• 150g ready-made basmati rice 
• 50g brown lentils
• 1 tablespoon finely chopped, fresh coriander 

For the chicken biryani sauce:

• 1 large finely chopped onion 
• 400g can of whole, peeled tomatoes
• 2 cups chicken stock
• 2 tablespoons butter
• 8 seeded cardamom pots
• 2 teaspoons coriander seeds
• 1 teaspoon smoked chilli flakes
• 1 teaspoon cayenne pepper
• 1 teaspoon ground fennel
• 1 teaspoon cumin
• ½ teaspoon tumeric
• ½ teaspoon cinnamon 
• 1 teaspoon masala
• ½ teaspoon Marina Lighthouse salt 
• ½ teaspoon Marina Lighthouse pepper
• 2 teaspoons brown sugar
• 2 teaspoons crushed garlic
• 1 tablespoon squeezed lemon juice 

Cooking method: 

- Preheat the oven to 180 degrees Celsius 

- Start by making the sauce. Place the butter in a saucepan over medium-high heat. Add the onion and sauté until lightly browned. 

- In the meantime, place the spices in a blender and blend at high speed until fine. Stir in with the onion and cook until deep brown for 3 minutes. Stir in the tomatoes, coarsely chopped and cook for a further 15 to 20 minutes. 

- Add the lemon juice, garlic, salt and brown sugar. Cook for 5 more minutes. Remove from the stove top and stir in the chicken stock.

Place all the biryani ingredients, except the fresh coriander into a casserole and pour over the sauce. Mix well to combine. Bake for 1 hour and stir after 30 minutes. Garnish with fresh coriander afterward. 

Serve and enjoy! This aromatic dish is sure to make your family ask for more. 

Recipe extracted from: link