Our Editor puts two classics. ahkni and biryani, in the limelight with his failproof ways to pack flavour and authenticity into each spoon full of deliciousness 

Chicken biryani 

Serves 4 

If using chicken breast fillets, keep them quite large and chunky and reduce the cooking time to about 35-45 minutes as they’ll cook faster than bone-in chicken 

Ingredients

8-10 chicken drumsticks and thighs
6 medium potatoes, peeled and quartered
2 cups buttermilk
3 salad tomatoes, grated
3 cloves garlic, grated
2 tsp grated fresh ginger
2 tsp ground turmeric
1 Tbsp chilli powder
2 Tbsp biryani masala
1 Tbsp garam masala
1 ½ Tbsp medium curry powder
1 cup dried brown lentils
3 cups basmati rice
3 Tbsp canola oil
3 Tbsp ghee
2 onions, chopped
Handful fresh or dried curry leaves
1/3 cup water
Salt and milled pepper
Pinch of saffron (optional)  

For serving

Dhai (see page 54)
Tomato and onion sambal
Fresh coriander 

Method

1. Add chicken, potatoes, buttermilk, tomatoes, garlic, ginger, and spices into a large bowl. Toss to coat and set aside to marinate for about 1 hour 
2. Par-cook the lentils for 8-10 minutes, according to packaging instructions. Drain and set aside. 
3. Par-cook rice according to packaging instructions, about 4 – 5 minutes. Drain and set aside. 
4. Preheat oven to 180°C. 
5. Heat 1 Tbsp oil and 1 Tbsp ghee in a pan and fry onions and curry leaves for about 4-6 minutes and set aside. 
6. Cover the base of a large ovenproof dish (that also has a tight-fitting lid) with the remaining oil, ghee and water. 
7. Add ½ the rice and lentils and mix to combine. 
8. Season the chicken mixture generously, then cover the rice and lentils with chicken mixture. 
9. Top with half the fried onions and repeat with remaining rice, lentils and onions. 
10. Sprinkle with saffron, cover and bake for 1 hour and 20 minutes or until chicken is cooked through. 
11. Serve while hot, drizzled with dhai, and sprinkled with tomato and onion sambal and fresh coriander. 

 

Sambal satisfaction 

There are some traditional accompaniments that are quite simple to make and pairs beautifully with the spicy heartiness of both ahkni and biryani. 

Dhai

Makes ½ cup 

Combine ½ cup buttermilk, ½ tsp ground cumin, ½ tsp garlic powder and 1 tsp chopped fresh coriander. Season well. 

Cucumber raita

Makes ⅔ Cup

In a bowl, combine ½ cup plain yoghurt, ¼ grated cucumber and 1 Tbsp chopped fresh coriander. Season well. 

Tomato & onion sambal 

Makes ½ cup 

In a bowl, add 2 chopped salad tomatoes, ½ chopped red onion, ¼ chopped cucumber and 1 Tbsp chopped fresh coriander. Add ¼ cup white vinegar and 2 Tbsp sugar and stir. Season well. 

Coriander, mint & coconut chutney 

Makes ½ Cup 

Blitz together ½ punnet fresh coriander, handful fresh mint, ¼ Cup canola oil, 3 Tbsp fresh or desiccated coconut, 1 tsp chilli flakes and zest and juice of 1 lemon. Season well.

Ahkni vs Biryani

 

What’s the difference? 

Biryani cooks in a lot less liquid and therefore has a drier consistency. It can also be recognized by its two-tone rice with lentils, which comes from the layering process and the addition of turmeric and saffron. Ahkni uses a lot more liquid, and has a texture that is more monotone with a sticky, clump-like consistency. 

 

Lamb ahkni 

Serves 6 

Can’t find lamb knuckles? Use lamb goulash instead, or any on-the-bone beef cut. 

Ingredients

¼ cup canola oil
6 medium potatoes, peeled
2 Tbsp ghee
2 onions, chopped
5 mixed peppercorns
4 cardamom pods, crushed
4 cinnamon sticks
5 cloves garlic
1½ Tbsp cumin seeds
1 kg lamb knuckles
3 cloves garlic, grated
2 tsp grated fresh ginger
2 green chillies, deseeded and chopped
1 Tbsp chilli powder
1 ½ Tbsp ground coriander
1 Tbsp ground cumin
1 Tbsp ground turmeric
2 tsp chilli flakes
2 Tbsp mother-in-law masala
3 salad tomatoes, grated
¾ cup plain yoghurt
Handful fresh coriander, chopped
Salt and milled pepper
3½ cups basmati rice, rinsed
Pinch of saffron, steeped in water 

For serving

Tomato and onion sambal
Cucumber raita
Fresh coriander 

Method

1. Heat half the oil in a pan and fry the potatoes in batches for about 2-3 minutes per side until lightly golden. Set aside. 
2. Heat remaining oil and ghee in a large pot then sauté onion and whole spices for 6-8 minutes until golden. 
3. Add lamb and brown for about 5-6 minutes. 
4. Stir through garlic, ginger, chilli and remaining spices and cook for about 6-8 minutes. 
5. Top up with water, making sure that the meat is completely submerged in the pot and allow to simmer uncovered for about 15-20 minutes. 
6. Stir through tomato, potatoes, yoghurt and coriander. Season well and simmer for 5 minutes. 
7. Cover with washed rice and add saffron. 
8. Top up with more water if needed so that all the contents of the pot are completely submerged. 
9. Cover with a lid and simmer over a low heat for about 1½ hours or until meat is fork tender. (Resist the urge to stir). 
10. Serve while hot with sambal, cucumber raita and fresh coriander. 

 

Words by: Chad January
Photographs: Zhann Solomons 

The post Rice to the occasion  appeared first on MyKitchen.

Spruce up any dish with this fruity (and yummy) chutney. The best part? It takes only 5 minutes to make in the microwave!  

Makes: 1 medium jar // Hands-on time: 10 minutes // Hands-off time: 35 minutes 

Ingredients 

3 (300g) large apples of your choice, peeled
1 small red onion, diced
1 cup (200g) Selati Pure White Sugar
3/4 cup (185ml) apple cider vinegar
1 tsp mixed spice
1 tsp salt (optional) 

Serving Suggestions: 

Charcuterie board  

Method  

1. On a clean cutting board, cut the peeled apples into small, even-sized squares. Ensure the apples are cut into small pieces so they cook quickly. (Tip: Granny Smith apples work great because of their sour, tart flavour that pairs perfectly in sweet recipes and holds well when cooked.)

2. Add the chopped apples, onions, Selati Pure White Sugar, apple cider vinegar, mixed spice and salt, if using, to a medium-sized, microwave-safe bowl. Mix until evenly coated. (Tip: Sultana’s and chopped fresh chilli can be added here for a change in texture and a kick of spice.)

3. Heat the mixture in the microwave for 20-25 minutes stirring in 5-minute intervals or until the mixture thickens into a chutney consistency. We used a 1000-watt microwave at high heat. (Tip: The chutney can also be made on the stovetop if preferred.)

4. Once cooked, transfer the chutney into a sterilised jar and allow it to cool, uncovered, until room temperature

5. Serve the cooled chutney as is or as a charcuterie board accompaniment and enjoy! (Tip: This delicious chutney can be used in marinades.) 

The post Try this yummy 5-ingredient microwave chutney appeared first on MyKitchen.

Pears – crisp, tangy and juicy – are ripe for the picking this month. Here are three ways to let their sweet and savoury versatility shine.  

Pickled pear slaw on gorgonzola-stuffed chicken burgers

Serves 4 • Total Time 45 Min 

Ingredients

FOR THE CHICKEN BURGERS  

4 chicken breast fillets  
80g gorgonzola 
salt and milled black pepper  
2 Tbsp vegetable oil  

FOR THE PICKLED PEAR SLAW 

½ cup warm water  
½ cup sugar  
½ cup white balsamic vinegar  
½ fennel bulb, sliced
2 pears, cored and sliced 
1 cup cabbage, shredded 
handful fennel fronds, chopped 
1 Tbsp wholegrain mustard 
2 Tbsp mayonnaise  

TO SERVE  

4 Portuguese rolls, sliced and toasted 
1 head baby gem lettuce, washed and chopped   

Chef’s Tip: Cheddar, mozarrella or Parmesan will work just as well as gorgonzola in this burger.  

Method

1. Preheat oven to 180°C. 
2. Cut lengthways into the side of each chicken breast, creating a pouch. 
3. Stuff with cheese, close and season. 
4. Heat oil in a pan and fry chicken until golden on both sides, about 10 minutes. 
5. 5. Finish chicken in the oven until cooked through, about 15 minutes. 
6. For pickled pear slaw, begin by making pickling liquid. Bring water, sugar and vinegar to the boil. Simmer until sugar has dissolved. 
7. Remove pickling liquid from heat. Place fennel and pears in liquid, cover with clingfilm, and leave to pickle for 20 minutes. 
8. Strain fennel and pears and combine with remaining slaw ingredients. 
9. Layer rolls with lettuce, chicken and top with pickled pear slaw.

Pear tarte tatin 

Serves 6 • Total Time 45 Min 

Ingredients

8-10 pears, peeled, cored and halved 
1 cup sugar  
¼ cup water  
2 Tbsp butter  
1 sheet puff pastry 
1 egg, whisked

TO SERVE  

vanilla ice cream (optional) 
mint sprigs (optional)  

Method

1. Preheat oven to 200°C. 
2. Slice each pear Hasselback-style, without cutting all the way through. 
3. Heat sugar and water in a large ovenproof pan over medium heat. 
4. Stir until sugar dissolves and boil until liquid is amber and has the consistency of caramel. Remove from heat and whisk in butter. 
5. Arrange pears cut-side up in pan, spooning caramel over to coat evenly. 
6. Roll puff pastry out onto a floured work surface. 
7. Cut out a large circle, slightly bigger than your pan, and cover pears with pastry, crimping the edge lightly to seal. 
8. Brush pastry with egg and pierce with a fork. 
9. Bake for 20-25 minutes or until pastry is golden. 
10. Remove and set aside to cool for a few minutes, then carefully turn out onto a serving platter. 
11. Drizzle with remaining caramel, and serve with scoops of ice cream and mint sprigs.
    

Chef’s Tip: Hasselback the pears by slicing them, but not quite all the way through, in thin, even layers. 

On The Side 

Pear Necessities
There are three main pears available to us in South Africa: the Forelle variety, which is green with a bright pink blush, the bright green Packham pear, and the light pink Rosemarie pear. Packham pears are the sweetest of the three. They’re very versatile and go well with everything from butter- and cinnamon-based desserts to blue cheese and walnuts in salads. Rosemarie pears are perfect on pizza or as a condiment on a cheese board.  

Spiced pear and apple chutney 

Makes 3 Cups • Total Time 2 ½  Hours 

Ingredients

11½ cups apple cider vinegar
1½  cups water
7 Granny Smith apples, peeled, cored and chopped 
7 pears, peeled, cored and chopped 
100ml sultanas 
1 onion, finely chopped 
1 Tbsp chopped fresh thyme leaves 
3 star anise
Pinch ground cloves 
1 Tbsp each ground coriander and ground cumin 
½ cup brown sugar 
salt and milled black pepper  

Method

1. Place all ingredients, except sugar and seasoning, in a large pot. Bring to the boil and simmer for 20-25 minutes or until the apples and pears have softened slightly. 
2. Add sugar and stir gently until dissolved. 
3. Simmer for 1-1 ½  hours, or until chutney evenly coats the back of a wooden spoon. 
4. Remove chutney from heat. Remove star anise and season. 
5. Spoon into sterilised jars, or set aside to cool slightly and serve. 

More recipes worth the try:
Red wine poached pears with vanilla custard
Poached pears and spiced creamy oats
Whole roasted chicken with pears and spinach

Words by Sjaan Van Der Ploeg
Photography: Fresh Living Magazine

The post Let’s Explore The Versatility Of Pears appeared first on MyKitchen.

Staying in for the weekend? You can still enjoy a lekker braai dish with our budget-friendly savoury rice, boerewors and homemade chutney.

SERVES 6 // COOKING TIME 1 hour 15 min

INGREDIENTS
For the savoury rice
1 red pepper, chopped
2 carrots, chopped
2 cups rice
½ tsp turmeric
1 tsp curry powder
½ tsp chilli flakes
3½ cups boiling water
3 chicken stock cubes
1 cup tinned peas, drained
For the boerewors
600 g thin boerewors
For the chutney sauce
1 onion, sliced
2 garlic cloves, finely chopped
1 tbsp vegetable oil
1 tin chopped tomatoes
3 tbsp chutney

METHOD
For the savoury rice
1. Heat some oil in a pot over medium heat. Add red pepper and carrots. Fry for 8–10 min.
2. Add the rice, turmeric, curry powder and chilli flakes and stir until fragrant, about 1 minute.
3. Add the boiling water and the chicken stock cubes and bring to the boil. Simmer, covered, for 15 min, stirring occasionally.
4. Add the peas and cook until the rice is cooked and fluffy.
For the boerewors
1. Heat a pan over high heat.
2. Roll pieces of boerewors into spirals and secure with skewers.
3. Fry for 8–10 minutes, turning occasionally, until cooked through.
For the chutney sauce
1. Fry the onion and garlic in some oil in a pot over medium heat for about 5 minutes.
2. Add tomatoes and chutney and simmer for 10 minutes, until thickened. Season to taste.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

What if we told you that everything you need for this baked boerewors chilli is sitting in your kitchen pantry?

The post Savoury rice with boerewors and homemade chutney sauce appeared first on MyKitchen.

The perfect dip to prep for summer, this coriander and mint chutney will bring a fresh new flavour to your dishes like never before!

SERVES 6 // COOKING TIME 10 min

INGREDIENTS
1 cup coriander
1 cup mint
7 green chillies, chopped (or to taste)
1 onion, peeled and chopped
1 garlic clove, peeled and grated
3 tbsp sugar
2 tbsp grated ginger
½ tsp ground cumin, toasted
½ tsp salt
¼ cup vegetable oil
¼ cup fresh curry leaves

METHOD
1. Place all the ingredients, except the oil and curry leaves, in a blender.
2. Pulse until the mixture is smooth.
3. Heat the oil in a pan and fry the curry leaves until crispy.
4. Serve alongside the chutney.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Love chutney? Make these sweet-potato samoosas with date chutney.

The post Coriander and mint chutney appeared first on MyKitchen.

Looking for a more exciting sarmie option to up your work lunch game? Look no further than our cream cheese, chicken and chutney rolls.

SERVES 2 // COOKING TIME 10 min

INGREDIENTS
4 Portuguese rolls, toasted
4 tbsp cream cheese
4 tbsp mango chutney
4 chicken breasts, cooked and shredded

METHOD
1. Cut the rolls in half and spread with cream cheese.
2. Top them with the chutney and shredded chicken breasts.

The post Cream cheese, chicken and chutney rolls appeared first on MyKitchen.