Super easy chicken breyani

9 April 2015 / Posted in Easy meals

A breyani is always tasty but often takes so long to make – you really need to plan in advance if you want to cook it. This super easy chicken breyani is our cheat version, tastes great, and can be made in 30 minutes! We originally saw this recipe on Nina Timm's website, but have since adapted it for AMC.

Super easy chicken breyani

Serves 4 - 6

10 ml oil for frying
4 chicken breast fillets
salt & freshly ground black pepper to taste
1 onion, chopped
2 cloves of garlic, crushed
15 ml curry powder
10 ml turmeric
1 each cinnamon stick and bay leaf
3 cardamon pods, lightly crushed
5 ml ground coriander
5 ml cumin seeds
1 cup (250 ml) uncooked basmati rice
2,5 cups (625 ml) chicken stock
1 tin brown lentils, rinsed and drained
5 ml garam masala
freshly chopped coriander to taste
sliced boiled eggs, tomato salsa and/or almond slivers to serve (optional)

Method

  1. Heat an AMC 24 cm Roaster or 30 cm Electric Frying Pan over a medium temperature (electric probe on 6), until the Visiotherm reaches the first red area.
  2. Spread the oil over the base of the unit and brown chicken breasts on both sides, while seasoning to taste. Once browned, cover with lid, reduce heat and cook for 5 - 7 minutes until chicken breasts are cooked through but still tender. Remove from cookware and leave to cool slightly before slicing into small cubes.
  3. Increase the heat and sauté the onion in the same pan. Once softened, add the garlic and spices and sauté for a few more minutes until fragrant. Add the rice and stock, cover with lid, reduce heat completely and cook for 15 minutes or until rice is cooked through.
  4. Add the lentils and sliced chicken breast to the breyani and heat through. Season to taste with salt and pepper and garam masala. Mix coriander through. Serve with sliced eggs, tomato salsa and garnished with almond slivers and any additional coriander.
 
Tips & variations:
  • For more heat, add one seeded and chopped chilli with the garlic and spices.
  • Instead of tinned lentils, boil brown lentils and add these in step 4.
  • Although not traditional, I have also made a variation of this breyani by adding small cubes of butternut with the rice and cooking together. When adding the sliced chicken back to the pan I also added frozen peas to heat through too. Great for lazy cooks that prefer not to cook a side of vegetables. You could also add small cubes of potatoes in a similar way if preferred.