Ingredients

Method

For the sauce:
• 2 T Woolworths ghee oil
• 1 large onion, finely chopped
• 2 t coriander seeds
• 1 t smoked chilli flakes
• 1 t cayenne pepper
• 1 t ground fennel
• 1 t ground cumin
• 1⁄2 t ground turmeric
• 1⁄2 t freshly ground black pepper
• 8 cardamom pods, seeded
• 1⁄2 t ground cinnamon
• 1 t garam masala
• 1 x 400 g can whole peeled tomatoes, roughly broken up
• 4 fresh garlic cloves, crushed
• 2 t brown sugar
• 1 T freshly squeezed lemon juice
• Salt, to taste
• 2 cups chicken stock
For the biryani:
• 400 - 500 g free-range bone-in chicken thighs and legs
• 150 g potatoes, cut into 1 cm dice
• 50 g brown lentils
• 150 g basmati rice
• 1 T fresh coriander, finely chopped

Method

Ingredients

Place the ghee in a saucepan over a medium-high heat. Add the onion and sauté until tender and lightly browned.

Meanwhile, place the spices in a coffee grinder or blender and blend at high speed until fine. Add the spices to the onion and cook for 3–5 minutes, or until a deep brown colour but not burnt. Stir in the tomatoes and cook for 15–20 minutes.

Add the garlic, brown sugar, lemon juice and salt and cook for a further 5 minutes.

Remove from the heat and stir in the chicken stock.

To make the biryani, preheat the oven to 170°C. Place all the ingredients except the coriander into a casserole and pour in the sauce. Stir to combine. Bake for 1 hour, stirring halfway. Garnish with coriander and serve.

Cook's note: If you’re craving biryani, but don’t have the time to make it the traditional way, this dish is a great compromise. The hardest work is cooking the sauce, which only takes half an hour. The oven does the rest!

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