Perfectly spiced Cape Chicken Breyani is a South-African Indian dish and loved by all ages. A Hearty meal which only requires (maybe!) a crunchy salad on the side.
Biryani … Breyani – same thing ! In South-Africa we prefer to spell it Breyani, which is a spicy dish usually made with chicken.
However, I have seen other meats in local and international recipes as well. I, myself, have always made it with chicken.
This Cape Chicken Breyani is spiced just right and the ideal all-season dinner.
We have a boxed type of meal which you only need to add Chicken and you have Chicken Breyani in about half an hour.
However, it is short cut way of making this delicious dish. And as with most of these boxed meals, it tastes a little bland.
This recipe for the Breyani is so flavorful and you can taste it is freshly made immediately. That is if you tried the boxed type before.
I also love the addition of hard boiled eggs to the dish ! Which is actually how a great Chicken Breyani should be served, by the way.
Another addition is of course sliced banana on the side. Personally I add a teeny-tiny bit of chutney to mine once on the plate.
Hubby firmly believes no chutney ! However, do try some chutney, especially if you are a fruit chutney lover.
This Chicken meal is so hearty and filled with goodness, only a side salad is required. And that is also debatable.
We normally only have the Breyani as is (with the trimmings as per the recipe). I do now and then serve a simple tomato and onion salsa on the side.
More Chicken dinner recipes you might like:
- Drunken Chicken Stir-Fry
- Chicken Breyani with Raita
- Amish Chicken Casserole
- Teriyaki Chicken Stir-Fry
- Chicken Cacciatore (Dump and Bake)
Cape Chicken Breyani
- 1/2 cup Brown Lentils
- 4 – 5 Chicken Fillets, cut into big chunks
- Salt and Freshly Black Pepper, to taste
- 1 cup Plain Yogurt
- 2 t Curry Powder
- 1/2 t Turmeric
- 1/2 t Ground Cumin
- 1/2 t Ground Coriander
- 2 TB Unsalted 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 and Black Pepper, to taste
- 4 Hard Boiled Eggs, quartered
- Sliced Banana, optional
- Fresh Cilantro, for garnishing
- Place the Brown Lentils in a pot – cover with water, bring to the boil and simmer for approximately 20 minutes
- Meanwhile, pre-heat the oven to 180 deg C (350 deg F) – Spray a large oven dish, with a lid, with cooking oil
- Season the Chicken chunks with Salt and Pepper. Mix the Yogurt, Curry Powder, Turmeric, Cumin and Coriander – sprinkle over the Chicken until it is covered – put aside
- Using a large skillet, 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 and Pepper
- Transfer to the prepared oven dish and gently place the spiced Chicken chunks in the mixture – cover and bake for 50 - 60 minutes or until the Chicken is cooked through and the Rice has absorbed all the liquid
- Garnish with Cilantro and serve with quartered Eggs and sliced Banana
Amount Per Serving Calories 383Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 209mgSodium 440mgCarbohydrates 30gFiber 3gSugar 9gProtein 37g
Nutrition value is not always accurate