Dinner tonight! Going back to my roots!
It’s a bitterly cold day here in SA so my son ordered Chicken breyani. This recipe is simple. An Instant Pot is used for a quick cooking time. A lovely winter dish.
Picture not the best but it tastes authentic:-)
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Fragrant Chicken Briyani
Ingredients:
4 skinless chicken drumsticks
4 skinless chicken thighs
5 medium peeled potatoes, whole
1 large onion
1 cup white rice, washed
1/2 cup brown lentils, cleaned and washed
1/4 cup chopped mint leaves
1/4 cup chopped coriander
1/4 cup chopped thyme
2 Tbsp Curry leaves
3 Tbsp crushed garlic and ginger mix
3 Tbsp crushed briyani mix spice ( mixture of bay leaves, star aniseed, Cardomon, cloves, cinnamon sticks, fennel seeds)
2 Tbsp Tumeric powder
2 Tbsp Curry powder
1 Tbsp Chilli powder (optional)
1 Tbsp coriander powder
1 Tbsp cumin powder
1 Tbsp Fennel powder
2 Tbsp tomato paste
4 Tbsp Coconut oil and 50 grams butter
1/4 cup tomato purée
Boiled water and salt to taste
Method:
Put pressure cooker on ‘Browning’ mode and heat oil and butter in the pressure cooker.
Add briyani spice mix and onions, curry leaves and ginger & garlic and saute until cooked.
Add chopped Coriander , Thyme and mint and braise on low heat.
Add Curry powder, turmeric powder, fennel powder, Cumin & Coriander powder and mix.
Braise Curry powders with some hot water.
Add tomato paste and tomato purée and stir and cook for a minute or two.
Switch the cooker off the ‘Browning’ mode. Then layer the chicken pieces over the curry paste mixture. Place the whole potatoes over the chicken.
Add the rice and brown lentils. Add salt and top up with water.
Pressure Cooker should be 3/4 full. Place on High Pressure for 25 minutes. At the end of the cycle, release the pressure immediately.
Decant into a ceramic dish and voila!
Serve with salad and yellow dhal (optional). Enjoy!