Salwaa’s Simple Chicken Breyani

No mess, no fuss, cooked in one pot from raw ingredients, no pre-cooking required. As you probably know there are hundreds of different breyani recipes out there. Each culture or country has at least one version of how to cook breyani. Alternative names: Biriyani, Biriani, Beriani, Briyani, Briani, Birani, Buriyani, Bariania, Beriani.

Biryani is a mixed rice dish originating from the Indian subcontinent. It is made with aromatic spices, rice, brown lentils and usually some type of meat, chicken or in some cases without any protein (meat). Usually fried potatoes and sometimes boiled eggs are added.

Salwaa’s Cape Malay Cooking
From My Kitchen To Yours – keeping our heritage alive since 2011!

Method:

In a heavy based pot mix all the ingredients. Marinate for a few hours the longer the better preferably overnight.

1 cup of cooked brown lentils, optional
3-4, semi soft deep fried potatoes
4 cups of long grain or basmati rice

Cover the 4 cups of rice with boiled water.
Add 1 teaspoon of salt and tablespoon of oil, stir well and keep in boiling water for 30 minutes.

After meat is well marinated in pot, put stove on high.
Add potatoes then lentils if you using it (optional)
Strain rice and layer over meat.
Add 2 cups of boiling water.
Cover with remaining braised onions and some fresh coriander.
Dot with butter
Cover pot.
After 5 minutes turn stove down to medium heat for 10 minutes then turn on low heat for a further 20 minutes.

Dish from the bottom upwards.
Enjoy!