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Chicken Briyani (as prepared/cooked by Farida Patel, and observed by
Kurnia (took notes) and tasted by Sally, Oumatie, Vibha, Eleanor and
Wan (another Malaysian)…and of course, Kurnia and Farida who enjoyed
the leftovers for lunch the next day!
A.
Prepare this at least an hour before cooking time.
8-12 pieces chicken (from 1 whole chicken) - in a big bowl
For the marinade (keep adding to the chicken):
2 grated tomatoes
1 tsp. chili powder
4 small green chillies (more…or less, to your liking)
2 tsp. salt
¼ tsp. tumeric
2/3 tsp. coriander powder
1/3 tsp. cumin
2/3 cup yoghurt
2 in. cinnamon (crushed or just break into small pieces)
About 15 cloves
¼ tsp. black pepper (about 15 whole peppers)
2 tsp. garlic (crushed)
1 tsp. crushed ginger (or ginger paste)
10-12 cardamoms (crushed)
a tiny pinch saffron - soaked in about 2 tblsp. hot water : this
goes in last
Mix well and cover.
B.
While the chicken is marinating, prepare these:
8-10 whole potatoes - deep fry (do not cut) until golden (or you can
bake the potatoes)
8-10 boiled eggs
2 cups green lentils - boil until ¾ cooked - with 2 in. cinnamon and
¼ tsp. tumeric
4 cups Basmati rice, 2 in. cinnamon, about 10 whole cardamons and 1
tsp. salt - boil until ¾ cooked - drain excess water.
3 big onions - slice and fry with 2 tblsp. cumin (fry in 1 stick
melted butter or 4 tblsp. liquid ghee, do not drain the oil/fat) -
take about 2 tblsp. of this and mix into the chicken mixture just
before the next process)
C.
The process of "layering":
In an oven proof big pot, with about 4 tblsp. vegetable oil, put the
ingredients in the following order:
About 2 tblsp. lentils
All the marinated chicken (pour everything in the bowl into the pot)
The rest of the lentils (covering the chicken)
Potatoes
Rice (about half the amount, covering the potatoes)
Eggs
Remaining rice (covering the eggs)
Fried onions/cumin (with the oil/fat; covering the rice)
Cover the pot and heat on the stove (low fire/heat) for about 5
minutes.
Cook in 350F oven for about 1 hour.
Alternative for vegetarians: substitute chicken/lamb with peas,
carrots, beans (not leafy vegetables that can get mushy); Use only ½
cup of yogurt to marinade the vegetables.
If using lamb, double the amount of yogurt.
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