This quick boneless chicken Breyani will not only save you time but it will score you brownie points with your family. It’s delicious, quick and easy. 

Salwaa’s Boneless Chicken Breyani 

Salwaa’s Cape Malay Cooking

From My Kitchen To Yours – keeping our heritage alive since 2011!

In a bowl put in the following and mix well 

750 gram boneless, thigh pieces cut in pieces 

2tsp salt

3 TBSP Breyani masala 

1 tsp chilli powder 

1/2 tsp tumeric 

3 bayleaves 

3 allspice

3 cloves 

5 cardamom pods

2 pieces stick cinnamon 

1/2 tsp coriander seeds

1/2 tsp cumin seeds

1/2 tsp peppercorns 

1/2 tsp bariship/fennel seeds 

1 Tablespoons garlic and ginger paste 

A few tablespoons of oil 

1/2 sliced onion 

2 green chillies slit optional 

1/2 cup of yoghurt optional 

Put in fridge to marinate for a few hours or for at least a hour 

Cook above for about 30 minutes. Add water as desire it should be saucy, more on the dry side not runny. Put aside. 

In a bowl add 2 cups of basmati rice / long grain white rice and cover with boiling water and let it stand for 30 minutes 

In the pot you going to use to cook your Breyani.  

Add 2 TBSP oil

1 sliced onion

Teaspoon of garlic & ginger paste 

1/2 of each robot peppers sauté for a few minutes. 

Add 1 tsp salt and 1-2 cup of frozen green peas, handful of chopped coriander and a handful of chopped mint optional 

Switch pot off and remove into a bowl. 

Cook a few potatoes in the microwave with a little turmeric untill 3/4 done or deep fry in oil just as you like “. 

Now layer your Breyani. The different aromas is the magic of making Breyani. 

Layer with the potatoes at the bottom 

Half of the rice without the water. 

A sprinkle of salt 

Followed by the marinated chicken 

Now add 3/4  the onion and pepper mixture 

Add the last of the rice followed by the last bit of onion and pepper mixture 

Dot with butter as much or as little as you like 

Add 2 cups of warm water and cook on high heat for 5 minutes. 

Turn heat down to low and cook for a further 10 minutes. 

Switch heat off and leave to steam for a further 10-15 minutes before serving. 

If you follow this process you should get a nice fluffy and delicious loose  rice. 

Serve with dhai or tomato & onion salad. 

Cookstip: the type of spices you use for curries and breyanis make all the difference to the taste. So make sure you buy a good quality of Breyani masala or even better mix it from scratch yourself to ensure deliciousness. 

Enjoy!

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