Easy Chicken Breyani
An easy to follow one pot chicken breyani recipe that is also flexible and customisable to your preferences
Servings: 4
Ingredients
- 1 onion roughly sliced
- 4 tbsp butter
- 2 cloves garlic finely chopped
- 1 tbsp Breyani spice mix heaped - available at most leading supermarkets
- 1 chili optional - if you like food with a kick
- 1 tsp grated ginger
- 2 cups water
- 1 cup basmati rice
- 8 chicken portions on the bone
- handful almonds or any other nuts
- handful fresh coriander
Instructions
- Make sure teh chicken is at room tempreture. You need a large, deep, ovenproof pan (what I use) or dish with a lid for this. Season the chicken with salt and pepper.
- Preheat your oven to 180°C
- Gently heat the butter in your pan, do not burn it, Medium heat is fine. Add the onions and fry until nice and soft. Add the ginger and garlic and fry for another minute. Turn the heat up one notch
- Add the spice mix and fry for another minute. Also add chopped chili if using.
- Add the rice first, then add the water and mix quickly. I sometimes add a touch of stock if you have, to add some depth and flavour
- Add the chicken pieces and shake the pan just to help it set and spribke some fo the breyani mix over the chicken pieces.
- Cover with a lid and once you start to see bubbles, place in the oven for about 45 minutes or until the chicken is cooked through.
- Serve by sprinkling crushed almonds and fresh coriander. I prefer to add this to each indivual plate after dishing up
Notes
You can make this your own. You can add raisins in the mix. You can add crispy onions at the end. You can boil eggs, cut in half, and mix in right at the end. I have also seen 1/2 cup of rice and 1/2 cup of lentils used. You could also add halved baby potatoes.
As you can see the variations are endless, but the core way of making it stays the same. 10 minutes work in the kitchen and the oven does the rest.