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Cape Malay Biriyani Recipe

Cape malay biriyani Recipe
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Cooking Time : 2 minutes
Serving : 12
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Prepare the ingredients before making Cape malay biriyani in your home. Then, follow these steps below to serve Cape malay biriyani for your family or friends.

Ingredients: Cape malay biriyani

  • 1 kg chicken thighs or approx 8 large thighs
  • 350 grams long grain rice
  • 1 madras curry paste
  • 1 tin chopped tomatoes
  • 2 tsp garlic powder
  • 2 medium onions
  • 2 medium carrots
  • 150 grams puy lentils
  • 1 salt pepper to taste
  • 1 handful of currants (optional)
  • 1 chicken stock

How to Make Cape malay biriyani

If you have prepared the ingredients needed, now time to start cooking. There are 22 steps you must follow to make Cape malay biriyani in your home by yourself.

    Step 1
  • Day 1. Cover chicken thighs with curry paste and garlic powder and cover in fridge for 12 hours +.
  • Step 2
  • Day 2. Chop onion and carrot and lightly fry in a little oil in a wok.
  • Step 3
  • Add tomatoes to wok
  • Step 4
  • Add chicken and stock to wok
  • Step 5
  • Place lid on and simmer for approx 2 hours stirring occasionally
  • Step 6
  • Place lentils in separate pot and cover with boiling water, simmer for 20 mins. Rince in colander with cold water until water runs clear
  • Step 7
  • Boil rice in lots of water with a chicken stock cube and 3 teaspoons of curry paste. Only cook 60% rice needs to be aldente, drain and rince with cold water untill water runs clear, this also stops the cooking process.
  • Step 8
  • Place rice and lentils into large bowl and mix well, put to one side.
  • Step 9
  • Clean up, kitchens looks like a bomb went off.
  • Step 10
  • When chicken has had its time remove from wok and place in large oven dish with lid
  • Step 11
  • Strain remaining liquid in to a jug or bowl and put to one side add carrots and onions to chicken, add currants (optional)
  • Step 12
  • At this point you shoud have a jug of cooking liquid, a bowl of rice and lentils and an oven dish with chicken, veg and currants.
  • Step 13
  • Place rice and lentil mix on top of chicken in oven dish and pad down to fill gaps
  • Step 14
  • Do not fill dish to top as rice is going to expand.
  • Step 15
  • pour half the cooking liquid through the rice, spreading over surface. Remember you can add more later if needed during cooking, you need enough to cook the rice but no more.
  • Step 16
  • Place lid on dish and in oven on 200c for approx 90 to 120 mins depending on oven. Rice will steam and fluff up. If liquid cooks of and rice needs longer than add a little more.
  • Step 17
  • When rice is light and fluffy remove from oven and allow to cool. Your not finished yet!
  • Step 18
  • When cool move rice from top into a clean large bowl and season to taste.
  • Step 19
  • Shred chicken from bone and add to bowl chop skin in small pieces and add to bowl. Discard bones.
  • Step 20
  • Mix well so chicken is evenly distributed through rice.
  • Step 21
  • Cover with clingfilm and cool then fridge over night. Trust me its better the next day.
  • Step 22
  • Day 3. Serve whats needed and freeze the rest in individual foils. Reheats great in microwave. Enjoy.
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