Chicken Breyani
(10 Mar 2011)

Chicken Breyani

RECIPE BY NINA TIMM

Serves 4

 

Ingredients:

4 chicken breasts, cut in small pieces

250g rice

1 onion, sliced thinly

1 Tbs curry powder

2 tsp turmeric

Vegetable oil

1 liter chicken stock

Salt and pepper

1 tin cooked lentils – optional

1 sachet Spice Mecca Breyani Spice Mix

 

To serve:

1 boiled egg

1 tomato – de-seeded and finely chopped

Chopped coriander

Toasted almond slivers

½ cup sultanas or chopped dried apricots

 

Method:

Heat the oil in a pot and add onion and all the spices. Stir and brown slightly and allow to soften. Add the chicken or lentils and just stir through. Add the rice and stock and simmer for about ½ hour until the rice is cooked and has absorbed all the liquid. Taste and adjust seasoning. Dish up and dress with the almonds, chopped tomato, a boiled egg and chopped coriander.

 


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