We honour the holy month of Ramadan with this spicy chicken biryani Cape Malay dish. Dominated by fruity, mild spices and full-bodied flavours, Cape Malay cuisine is food for the soul.
Spicy chicken biryani
Serves 4-6 • Total Time 2 Hrs Plus Marinating
Ingredients
1 kg chicken drumsticks and thighs
6 medium potatoes, peeled and quartered
2 cups buttermilk
2 salad tomatoes, grated
1 tsp salt
1 tsp chilli powder
1 tbsp biryani masala
1 tbsp garam masala
1 tbsp medium curry powder
1 cup brown lentils
3 cups basmati rice
¼ cup canola oil
2 large onions, chopped
1/3 cup water
Pinch saffron (optional)
Method
- Combine chicken, potatoes, buttermilk, tomatoes and spices in a large bowl to marinate for about 45-60 minutes.
- Par-cook lentils (10-12 minutes) and rice (8-10 minutes) separately.
- Drain and set aside.
- Preheat oven to 180°C.
- Heat one tablespoon oil in a pan and fry onions for 4-6 minutes. Set aside.
- Cover the base of a large oven dish with water and remaining oil. Use a dish that has a tight-fitting lid.
- Mix rice and lentils and add half to the dish.
- Cover with chicken and potato mixture, and top with half the fried onions.
- Add another layer of lentils and rice, and then the remaining chicken and potato mixture, finishing with the fried onions.
- Sprinkle with saffron, if using.
- Cover and bake for 1 ½ hours or until cooked.
- Serve with fresh coriander, tomato sambal and yoghurt.
Foodie Fact: Dhai is made with buttermilk, grated garlic, ground cumin and fresh coriander.
Words by Sjaan Van Der Ploeg
Photography: Fresh Living Magazine
