Cape Malay chicken biryani

Prep time
30min
Cook time
75min
Serves
4

Ingredients:

Chicken marinade:
  • 2 tsp garam masala
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp chilli flakes
  • 1 tsp ground turmeric
  • 1 tsp cayenne pepper
  • ½ tsp cinnamon
  • seeds of 4 cardamom pods
  • 3 garlic cloves, grated
  • 2 tsp brown sugar
  • ½ tsp pepper
  • 1 cup plain yoghurt
  • 1 chicken braai pack
Biryani:
  • 15ml olive oil
  • 1 onion, sliced
  • 150g basmati rice
  • 50g brown lentils
  • 3 large potatoes, cut into cubes and parboiled
  • 2 cups chicken stock
Yoghurt cucumber mint raita:
  • 1 cup yoghurt
  • 1 cucumber, grated and drained
  • 15g mint leaves, roughly chopped
  • 15ml lemon juice
  • zest of 1 lemon
  • salt and pepper
 
  • ½ lemon
  • fresh coriander

Method:

Chicken marinade:
  • Toast and blend all the spices together.
  • Mix the spices through the yoghurt and pour over the chicken.
  • Leave the chicken to marinate in the fridge overnight.
Biryani:
  • Preheat the oven to 170°
  • Heat the oil in a large casserole and sauté the onion until golden.
  • Add the rice, lentils and potatoes, and give everything a good stir.
  • Lay the marinated chicken pieces over the rice mixture, scooping in all the marinade.
  • Pour the chicken stock over the chicken and place in the oven.
  • Bake for one hour, stirring halfway through.
Yoghurt cucumber mint raita:
  • Mix all the ingredients together and season to taste.
  To serve:
  • Place the biryani in a large dish, drizzle with fresh lemon juice, and top with fresh coriander
  • Serve with a bowl of raita on the side.