This biryani is bursting with flavour

• 1 kg free range chicken, cut into 8 pieces without removing the bones

For the marinade, combine:

• 3 T red ginger and garlic masala
• 1 t rough dried red chillies
• ½ bunch fresh coriander, chopped
• 2 T mint, chopped
• 3 T biryani masala
• Salt, to taste
• ½ t turmeric
• 1 T ground coriander
• 1 T chilli powder
• ½ cup lemon juice
• 1 tomato, grated
• 1 cup yoghurt
• 2 T chopped mint, with a little reserved to garnish
• 3 onions, grated and fried in oil, with a little reserved to garnish

For the rice:

• 590 g basmati rice
• 1 t whole cumin seeds
• 3 t salt
• 1 cinnamon stick
• 5 cups water
• ½ cup ghee
• 1 t whole cumin
• ½ cup canned masoor (red or brown lentils) (or replace with ½ cup frozen peas)
• 3 potatoes, peeled and halved
• Oil, for frying
• 1 T saffron water, with the frond
• 3 eggs, boiled and peeled (optional)
• 2 T chopped coriander, to garnish

1. Marinate the chicken overnight.
2. Parboil the potatoes and then fry in the oil.
3. Boil the rice with 1 t cumin, salt, and the cinnamon stick in water for approximately 15 minutes, until soft but still firm when pressed between your fingers.
4. Heat ½ cup ghee and add 1 t whole cumin. Once hot, remove from the heat and set aside.
5. Place ½ cup of the cooked rice and ¼ cup canned masoor or brown lentils at the bottom of a large saucepan. Add the marinated raw chicken, shaking off the marinade and reserving. This will be used later.
6. Add the fried potatoes as a layer to the biryani.
7. Mix a little rice with the leftover chicken marinade and add it as a layer to the biryani.
8. Lastly, add the remaining plain rice and sprinkle over any leftover masoor (or peas if you substituted).
9. Make a little saffron water and sprinkle over the rice. You can also boil 3 eggs, peel and place on top of the rice if you wish, at this point.
10. 1Top with fried onion, peas (or masoor or brown lentils) and steam for about an hour in the oven at 200°C or stovetop (on low). Serve garnished with the coriander and mint.

(Serves 10)

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