Foolproof Chicken Breyani

My family loves this breyani and its so easy to make. Hope you enjoy. 

Ingredients:

• Chicken 8 piece thigh & drumstick

• 2 cups Rice

• 1/2 cup Lentils

• 1 cup full fat Plain Yoghurt

• Chilli Flakes

• Chilli Powder

• Tumeric Powder

• Ginger & Garlic mix

• Fresh Dhania, Thyme & Mint

• Salt

• 2 large Onions

• Coconut Oil for frying & cooking

• Ghee

• 2 large Potato

• Breyani Mix Whole Spices

• Jeera & Dhania Powder

8 pieces of chicken on bone (drumstick & thigh)

• Remove skin

• Make slits in the meat

• Marinate 2 hours to overnight with

o 1 cup yoghurt

o 1 tablespoon chilli flakes

o 1 tablespoon chilli powder

o 1 teaspoon tumeric

o 1 tablespoon ginger and garlic mix

o Dhania, thyme & mint

o Salt

2 large onions

• Chop in chunky pieces

• Fry till dark brown

• Drain and set aside

2 potatoes

• Peel & cut in quarters

• Make slits in them

• Sprinkle with chilli powder and salt

• Fry to brown outside and set aside

2 cups tastic rice & ½ cup lentils 

• Wash rice & lentils together & drain

• Add 4 cups water, 2 teaspoon salt, 1 cinnamon stick and ½ teaspoon tumeric

• Bring rice & lentils to boil. Soon as it starts boiling, cover pot, switch off stove to steam for about 40 minutes

Whole spices crushed for maximum flavour

• Star aniseed (whole flower)

• 3 Bay leaves

• 3 cloves

• 1 teaspoon elachi seeds

• 1 tablespoon fennel

• 1 teaspoon jeera

• 1 medium cinnamon

• 1 tablespoon Dhania seeds

• Curry leaves

Powder spices

• 1 tablespoon chilli powder

• 1 tablespoon chilli flakes

• 1 teaspoon tumeric

• 1 tablespoon jeera powder

• 1 tablespoon dhania powder

Method

• Heat 1 tablespoon coconut oil and 1 tablespoon butter ghee together in a heavy based pot.

• Add the whole crushed spices and fry.

• Add one finely chopped onion and fry till brown

• Add the marinated chicken and fry. 

• Let it cook for 5 minutes

• Remove from heat

• Grease an oven proof dish with butter or ghee

• Spread half the rice to cover bottom

• Spread the chicken over the rice

• Place the potatoes between the chicken pieces

• Sprinkle half the fried onions over, a little salt and fresh dhania

• Cover with other half of rice

• Sprinkle rice with rest of onion and dhania

• Cover nicely, sealing all edges with foil and bake in oven for 60 minutes on 180 degrees Celsius

• Remove from oven, uncover and serve hot with dhall & carrot & cucumber raita salad.