Cape malay biriyani

Name: Cape malay biriyani
Total time: 7200 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 kg chicken thighs or approx 8 large thighs; 350 grams long grain rice; 1 madras curry paste; 1 tin chopped tomatoes; 2 tsp garlic powder; 2 medium onions; 2 medium carrots; 150 grams puy lentils; 1 salt pepper to taste; 1 handful of currants (optional); 1 chicken stock

Thesingingchef @cook_2998151

This was made for me in cape town 25 years ago and I was hooked on it and have been making my version since. It a winner with everyone I have made it for. However it is a 3 day recipe. I have tried to make it and eat it in 1 day but it does not taste as good, it needs time to marinate and then to mature. It freezes well and I always make a lot as it takes so long. Great taste and texture.

Thesingingchef @cook_2998151

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Ingredients

2 hours

12 servings

1 kgchicken thighs or approx 8 large thighs
350 gramslong grain rice
1madras curry paste
1tin chopped tomatoes
2 tspgarlic powder
2 mediumonions
2 mediumcarrots
150 gramspuy lentils
1salt pepper to taste
1handful of currants (optional)
1chicken stock

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Steps

2 hours

1

Day 1. Cover chicken thighs with curry paste and garlic powder and cover in fridge for 12 hours +.
2

Day 2. Chop onion and carrot and lightly fry in a little oil in a wok.
3

Add tomatoes to wok
4

Add chicken and stock to wok
5

Place lid on and simmer for approx 2 hours stirring occasionally
6

Place lentils in separate pot and cover with boiling water, simmer for 20 mins. Rince in colander with cold water until water runs clear
7

Boil rice in lots of water with a chicken stock cube and 3 teaspoons of curry paste. Only cook 60% rice needs to be aldente, drain and rince with cold water untill water runs clear, this also stops the cooking process.
8

Place rice and lentils into large bowl and mix well, put to one side.
9

Clean up, kitchens looks like a bomb went off.
10

When chicken has had its time remove from wok and place in large oven dish with lid
11

Strain remaining liquid in to a jug or bowl and put to one side add carrots and onions to chicken, add currants (optional)
12

At this point you shoud have a jug of cooking liquid, a bowl of rice and lentils and an oven dish with chicken, veg and currants.
13

Place rice and lentil mix on top of chicken in oven dish and pad down to fill gaps
14

Do not fill dish to top as rice is going to expand.
15

pour half the cooking liquid through the rice, spreading over surface. Remember you can add more later if needed during cooking, you need enough to cook the rice but no more.
16

Place lid on dish and in oven on 200c for approx 90 to 120 mins depending on oven. Rice will steam and fluff up. If liquid cooks of and rice needs longer than add a little more.
17

When rice is light and fluffy remove from oven and allow to cool. Your not finished yet!
18

When cool move rice from top into a clean large bowl and season to taste.
19

Shred chicken from bone and add to bowl chop skin in small pieces and add to bowl. Discard bones.
20

Mix well so chicken is evenly distributed through rice.
21

Cover with clingfilm and cool then fridge over night. Trust me its better the next day.
22

Day 3. Serve whats needed and freeze the rest in individual foils. Reheats great in microwave. Enjoy.