Breyani (delicious spicy dish with rice, eggs and cashew nuts(optional)

BGC has the perfect all-in-one Breyani spice mix to create your dish hassle free. BGC spice mix adds an exceptional tangy taste to the Breyani dish making it simply the best.

  • Prep Time 1 hours
  • Cook Time 45 minutes
  • Marinating Time1 hours
  • Servings 10/12 servings
  • Calories 292 kcal
  • Author Helen Bühner

Ingredients

Marinade ingredients:

  • 1 whole chicken (cut into pieces and skin removed)
  • 1 cup (250ml) buttermilk or yogurt
  • 1 medium onion grated
  • 1 tomato grated (place in hot water to remove the skin)
  • 2 tablespoons limitte juice
  • 1 tablespoon orange juice
  • 4 tablespoons BGC biryani mix
  • 1 teaspoons salt
  • 2 teaspoons ginger
  • 2 teaspoons garlic
  • 1 bunch coriander chopped fine
  • 5 tablespoons Ghee or butter (do not mix in marinade, keep for adding on the top of the rice)

Ingredients for cooking the Rice:

  • 450g of Uncle Bens rice
  • 1 teaspoon turmeric powder
  • 1 teaspoon whole jeera
  • 1 cinnamon stick
  • 1 bay leave
  • 2 cardamom pods (use only the seeds)
  • 1 rosemary stem
  • 1 teaspoon salt

Ingredients for cooking the eggs:

  • 6 eggs
  • water

Ingredients for frying the Potatoes:

  • 8 medium size potatoes (cut into quarters)
  • 1 tablespoon turmeric powder
  • 1 teaspoon rosemary
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • ¾ cup of sunflower oil

Ingredients for frying the Onions:

  • 5 onions
  • 1 teaspoon turmeric powder
  • 5 curry leaves
  • 4 tablespoons sunflower oil (from the 250ml oil)

Ingredients for cooking the Lentils:

  • 250g lentils (1 cup of lentils)
  • 3 cups of water
  • 1 teaspoon salt
  • 1 cinnamon stick
  • 1 bay leave

Instructions

Preparing Marinade:

  1. In a large bowl rub the chicken with the ginger/garlic, salt.
  2. Add the remaining ingredients, mix well until the marinade covers the chicken.
  3. Marinate for 1 hour in the fridge, can be made a day before and kept in the fridge.

Preparing Rice: (Rice cooker is a good option)

  1. Add all the ingredients in a pot and add 6 cups of water.
  2. Cover with a lid and place on high heat and once this starts to boil reduce the heat.
  3. Cover with the lid and let this simmer until all the water has evaporated.
  4. Set aside once cooked. 

Preparing Lentils:

  1. Boil the lentils in salt water (1 teaspoon of salt) until almost soft, then drain the water.
  2. Cook for 15 to 20 minutes.

Preparing frying the Potatoes:

  1. Add the potatoes into a bowl, add the turmeric, rosemary, nutmeg and salt. Mix well.
  2. In the pan in which the onions were fried, fry the potatoes until golden brown and set aside.

Preparing eggs:

  1. Boil the eggs until hard.
  2. Once cooked place in cold water for a few minutes and remove the shells and set aside.

Preparing frying the Onions:

  1. Fry onions in oil.
  2. Add 1 teaspoon of turmeric, curry leaves and fry until golden brown.
  3. Leave aside 2 tablespoons of onions for decorating rice and crush the rest.

Method for cooking the Breyani

  1. In a large pot add the remaining oil in which the potatoes were fried.
  2. Add the chicken marinade, cashew nuts and let this simmer for 15 minutes.
  3. Add the cashew nuts and let this simmer for 5 minutes
  4. Once cooked, add the potatoes on top, spread the lentils over this mixture.
  5. Spread the rice over this mixture.
  6. Add the remaining onions on top.
  7. Dot with the 5 tablespoons of Ghee or butter.
  8. Place in the oven for 15 minutes.
  9. Remove from the oven and mix well.
  10. Add the eggs.
  11. Garnish with coriander and 1 tablespoon limitten juice.
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