Serves 15 people
This recipe is meant to be prepared in our OvenPrufe using the traditional method of breyani preparation - steaming.
Ingedients
3 chickens washed and disjoined
4 cups masoor (black lentils)
2 cups frozen peas
5 cups Basmati Rice
6 pieces cinnamon sticks (tuj)
12 elachie (cardomon) pods
10 green chillies
500 ml yoghurt
3 fresh tomatoes grated
3 tablespoons lemon juice
2 tablespoons white vinegar
few sprigs mint
½ bunch dhania (coriander) chopped
2 sprigs curry leaves (optional)
1 tsp saffron
1 tsp tumeric (arad)
3 tsp coarse salt
4 tsp dhania jeeroo (coriander & cumin mix)
5 tsp red chilli powder
5 tsp ginger garlic
2 tsp saumnf (fennel seeds)
6 medium onions
8 medium potatoes (cut in halves)
Method
1. Wash rice and leave to soak in cold water for ½ hour. Boil and drain.
2. Boil masoor in salted water.
3. Fry onions in oil till golden in colour. Drain and leave in freezer to crisp.
4. Disjoint, wash and drain meat
5. Place in a large dish and add all the spices, yoghurt, grated tomatoes, onions and potatoes. Mix well and leave to marinate for ½ hour.
6. Add ghee to pot. Sprinkle a little rice and masoor (about ½ cm high) in pot..
7. Place the pieces of meat carefully at the bottom of the pot.
8. Cover meat with masoor and peas.
9. Add potatoes and spread rice. Close pot with lid and simmer on stove until it steams
10. Place pot in moderate oven and cook for about an hour or until moisture evaporates.
Serve with fried papads, salad and spiced yoghurt.
* If you experience difficulty in sourcing ingredients, try your nearest stockist of Indian groceries.
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