This dish is another adaptation from various published sources. It is specifically aimed at those who sail about the oceans on longer voyages. And for those who would like to do so, but do not have the means to do so. Also for those who like uncomplicated food made in one pot. And especially for those who have had a their fill of stews, of various descriptions, and who would like to move on to a different dish for a change.
|The chicken in the marinade|
This dish is meant to be made in one pot, for which I used a cast iron casserole for the main dish. You need a thick pot, otherwise the food may burn. The eggs were boiled along with the rice and lentil mix. The potatoes were boiled first, then the rice and lentils were boiled in the same pot. Make sure that you have rinsed most of the starch out of the rice. Failing that, you may need to boil the rice and the lentils separately, as per the normal recipe for this dish, which may complicate matters in a small galley.
500 grams (1 lb) deboned chicken
1 cup basmati rice, jasmine rice or any rice of choice
½ cup brown lentils
1 stick cinnamon
1 pod Cardamom (elachi)
½ teaspoon dried coriander seeds (dhania)
2 medium size potatoes
Some cake flour to roll the potatoes in before frying
1 pod fresh hot chilli ( I used a Thai chilli)
¼ cup fresh coriander leaves
2 eggs, hard-boiled
Some salt to taste.
1 cup sour milk, or normal milk soured with lemon juice, or plain, live yoghurt. I went the lemon juice way.
¼ cup fresh coriander leaves, chopped
2 dessert spoons wet green masala (look here for a recipe)
3 saffron stems and ¼ cup of boiling hot water, or a few drops of saffron essence. Otherwise use a dash of turmeric.
|Chicken covered in masala|
In the mean time you may add the rice to the lentils and cook them until done. The normal biriyani recipe requires alternate layers of rice, potatoes, chicken and lentils, but we are doing this in one pot, so we may mix these two prior to final compilation. Remember to add some salt.
|The start of the final compilation|
|The final compilation before mixing|
Now add back the onions, potatoes, rice & lentil mix. Stir these for a homogeneous mix, then add the rest of the marinade to the dish. Also add the saffron at this stage, I used saffron essence, which I added to the leftover marinade and mixed it in before adding this to the dish. Simmer this at very low heat for another 20 minutes, then add the last of the freshly chopped coriander leaves and the sliced eggs as garnish.
The last is the most difficult part. You need to switch off the heat and let the dish rest for ten to fifteen minutes, keeping the lid on. This is to let the flavour develop.
Enjoy the eating!
Authored by Johan Zietsman
Last updated on 2014-09-21