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January 7, 2013

Cape Chicken Breyani

Biryani ... Breyani - same thing !  In South-Africa we like to spell it Breyani, which is a spicy dish usually made with chicken, but I have seen other meats in local and international recipes as well. I, myself, have always made it with chicken.

Before we go any further, you have to look at the photo and see quartered hard boiled eggs on top ... No, don't see it? ...  You won't - I have to apologize here, I made the hard boiled eggs before I even started with the recipe and put it aside, as the quartered eggs are the last to go on top of this dish, just before serving. That is tradition but because of my forgetfulness there are no Eggs!

Cape Chicken Breyani

{source, adapted by me, Springbok Kitchens}

1/2 cup Brown Lentils
4 - 5 Large Chicken Fillets, cut into big chunks
Salt & Freshly Ground Black Pepper
1 cup Plain Yoghurt
2 t Curry Powder
1/2 t Tumeric
1/2 t Cumin
1/2 t Coriander
2 TB Butter
2 Onions, halved and sliced
2 Cinnamon Sticks
6 Cardamom Pods, husks removed and slightly crushed
1 1/2 cups Basmati Rice
2 cups Chicken Stock
Salt & Black Pepper, to taste

4 Hard Boiled Eggs, quartered
Sliced Banana, optional
Fresh Coriander, for garnishing

1.) Place the Brown Lentils in a pot - cover with water, bring to the boil and simmer for approximately 20 minutes.
2.) Meanwhile, pre-heat the oven to 180 deg C (350 deg F) - Spray a large oven dish, with a lid, with Spray 'N Cook.
3.) Season the Chicken chunks with Salt & Pepper. Mix the Yoghurt, Curry Powder, Turmeric, Cumin and Coriander - sprinkle over the Chicken until it is covered - put aside.
4.) Using a large pan, saute the Onions in the Butter until soft and golden - add the Cinnamon and Cardamom - sizzle for 15 - 20 seconds - add the Rice and boiled Brown Lentils - stir and then add the Chicken Stock - season {if necessary} with Salt & Pepper.
5.) Transfer to the prepared oven dish and gently place the spiced Chicken chunks in the mixture - cover and bake for 45 - 50 minutes or until the Chicken is cooked through and the Rice has absorbed all the liquid.

Garnish with Coriander Leaves and serve with quartered Eggs and sliced Banana.

PLEASE do not forget the Eggs !  It really makes a difference ... {I can still kick myself - but I will blame this blunder, yet again, on old age ! }

Hope you enjoy!

Linking up with these cool parties:


  1. love South African curries. Never made a Breyani. Will definitely try.

  2. Eggs or no eggs, that looks delicious :) Pinned!

  3. Linda,
    I can almost smell all these wonderful spices for this awesome dish. Thank you so much for celebrating TWO YEARS with FULL PLATE THURSDAY, I appreciate your visit!
    Come Back Soon
    Miz Helen

  4. Thanks so much, will be making this sometime this week :)
    Thanks for sharing over on Tutorial Thursdays.

  5. Looks delicious! Love all the spices! Thanks so much for sharing at Wednesday's Adorned From Above Blog Hop.
    Debi and Charly @ Adorned From Above
    Bethany @ Whistle and Ivy

  6. Thank you so much for stopping in and sharing your inspirational craft project with our Crafty Showcase last week! You rock!

    We can't wait for you to stop in and share more of your ideas with us. The Crafty Showcase is open from Friday midnight until Thursday noon!

    Thanks for the inspiration!
    Susie @Bowdabra

  7. Bananas sound like a very interesting addition to this recipe. I've just started making curry style foods, so I'll have to try this out. pinning!

  8. These are the kinds of flavors my family likes. Pinning thanks for sharing it on foodie friday.


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