A night before Mix breyani spice, salt, garlic, ginger, chilli powder amd thyme in a bowl. Add the chicken cut into small pieces to the bowl. Mix it. Add amasi, add enough to ensure that the meat won't get dry overnight. In another bowl, put rice, wash it with hot water. Pour lentils and then pour enough water to fully submerge the rice and lentils. Put both bowls in the fridge overnight.

On the day Fry onions in a oven pot, add everything (from the two bowls) in an pot. Add dhaya, cinnamon sticks, tomatoes and 2 cups of water, cover the pot and put in the oven. After 1 hour, take out, stir and put back. Check after every 15 min (maximum extra hour). When it looks cooked and very little water, add butter, switch off and leave in the stove for a few minutes. Take out and serve.... enjoy