Dad's Biryani

Name: Dad's Biryani
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 1 pot, 8-10 serving(s)
Ingredients: 25 ml oil (extra virgin is best); 2 large onions, sliced, not too thickly; 15 ml rajah curry powder (depending on one's "heat" preference); 1 teaspoon ground cinnamon; 1 ml ground ginger; 2 ml ground coriander; 6 -8 chicken pieces (halved); salt; pepper; 3 potatoes, diced; 2 large tomatoes, skinned and chopped; 250 -500 ml chicken stock, heated; 250 ml uncooked brown lentils; 375 ml uncooked basmati rice; 5 ml turmeric; 4 hard-boiled eggs, sliced for garnishing (optional)

Submitted by Iluv2cook59

"This recipe was adopted from my dad who was a keen fisherman of Durban's North Pier - with daily fish catches after work, especially the "shad run" he concocted this fish biryani - I have however modified this recipe to accommodate either fish, lamb, chicken or beef. The base is the "taste" of the biryani and slow even cooking and carefully measured ingredients are the key. This dish improves with time, so it is best made a day or so in advance."

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Ready In:: 2hrs
Ingredients:: 16
Yields:: 1 pot
Serves:: 8-10

ingredients

25 ml oil (extra virgin is best)
2 large onions, sliced, not too thickly
15 ml rajah curry powder (depending on one's "heat" preference)
1 teaspoon ground cinnamon
1 ml ground ginger
2 ml ground coriander
6 -8 chicken pieces (halved)
salt
pepper
3 potatoes, diced
2 large tomatoes, skinned and chopped
250 -500 ml chicken stock, heated
250 ml uncooked brown lentils
375 ml uncooked basmati rice
5 ml turmeric
4 hard-boiled eggs, sliced for garnishing (optional)

directions

Heat the oil and saute the onions until tender and translucent.
Add the curry powder, cinnamon, ginger and coriander and fry for another minute.
Season the chicken pieces lightly with salt and pepper and add to the onion mixture.
Brown evenly.
Add the potatoes and tomatoes, reduce the heat and simmer until the meat and potatoes are tender. (Add a little of the chicken stock if the dish becomes too dry).
In the meantime, cook the lentils in salted water until tender. Drain.
Cook the rice together with the turmeric in salted water until tender. Drain.
Arrange layers of rice, lentils and chicken in a fairly large ovenproof dish.
Cover and bake for about half an hour at 325°F until the dish is heated through.
Garnish with hard boiled eggs just before serving.
Please note the preparation and cooking times vary accordingly.

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RECIPE SUBMITTED BY

Iluv2cook59

Born and bred in Southern Africa (Durbs) I made my first "pot roast" at the age of 9. Since then I have experimented with all types of cooking, but, my passion lies with tarts. I am happily married to the love of my life for over 30 years and we have 2 adult sons and 2 fur kids (Beagles). Since furthering our journey in life and moving to Canada, we have had to adapt to different ingrediants that may compliment my many "south african cook books!" I am now a retired paralegal and awaiting hubbies retirement in 5 years. My favourite cookbook is called " The complete South African Cookbook" by Magdaleen Van Wyk which was given to me by my mom in law in 1985. Hubby and I love to keep busy by either gardening (of course in summer which is short lived) and in winter we tackle projects within the house that needs tending to. Our two beagles Duke and Duchess are our "children" and keep us on our toes!

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