July 19, 2016
A popular meal, eaten in many homes generally on Saturday afternoons.
2 Kg’s chicken – washed, skinned and cut into pieces.
1 ½ Cups Breyani Dhall (Lentils) – half boiled.
2 ½ Teaspoons ginger & garlic paste.
¼ Cup Lemon Juice
5 Tablespoons Oil
4 Whole Green Chillies
2-3 Medium Tomatoes, chopped ot ½ tin tomatoe puree.
1 ½ Cups Sour Milk (Maas)
1 Onion Sliced and fried.
3-4 Medium Potatoes halved and fried.
3 Cups Rice Half boiled
1 Litres water
Mint leaves and thyme.
3 Teaspoons Red Chilli-powder
2 Teaspoon Cumin (Jeera)
3 Teaspoons Salt
3 Sticks Cinnamon
6 Pods Cardamon Split
2-3 Bay Leaves
½ Teaspoon Tumeric Powder
Marinate Chicken with spices, oil, chillies, tomatoes, lemon juice and ginger & garlic paste. Blend sour milk (Maas), fried onion and tumeric powder and add to chicken. Lay chicken in flat large pot, add breyani dhall. Cover chicken masala with rice. Add in potatoes and nestle into rice, until totally immersed in rice or until the potatoe is near level of masala. Add water. Cover pot with foil and place lid over.
Cook on high heat for five minutes, then on medium heat for 30 minutes, and thereafter on low heat for 30 minutes.
Ensure all water has been absorbed, then garnish with mint or thyme.
To serve, carefully remove rice from top of pot, and place into separate serving bowl, or pot.
Serve Rice and Masala separately.