Madiba’s Reconciliation Lunch Biryani

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Recipe by Anna Trapido (Hunger for Freedom)

600g chicken fillets, cut into 2cm x 2cm cubes

2 cups plain yoghurt

1 ½ Tablespoons garlic and ginger mix

½ teaspoon salt

2 green chilies, finely chopped

2 teaspoons ground cumin

2 teaspoons olive oil

2 Tablespoons curry powder (hot)

1 sprig fresh curry leaves

2 -3 mint leaves

2 tins of chopped tomatoes

5 Tablespoons tomato puree

Whole masala A– 4 sticks cinnamon, 4 cloves, 4 cardamom pods, 2 bay leaves, 2 star anise

8 small parboiled potatoes

2 onions sliced thin

1 cup vegetable oil

1 ½ Tablespoons garam masala

3 Tablespoons lemon juice

1 ½ Tablespoons garam masala

Whole masala B – 2 sticks cinnamon, 2 cloves, 2 cardamom pods, 1 star anise, 1 bay leaf

4 cups cooked rice

1 cup cooked lentils

½ teaspoon saffron strands dissolved in 3 Tablespoons water

Fresh coriander to garnish

  1. Marinade the chicken for at least 6 hours (ideally over night) in the yoghurt, garlic and ginger mix, salt, chilies, cumin, olive oil, curry powder (hot), fresh curry leaves, mint, chopped tomato and pureed tomato, whole masala A
  2. Then cook the marinade and chicken until a thick gravy forms (15 minutes or so).
  3. Fry the par-cooked potatoes and the onions in the oil until golden brown.
  4. Add half the onions and all the potatoes to the cooked meat mixture. You are keeping half the onions for the top of the dish.
  5. Add the garam masala and the lemon juice to the meat and potato mix
  6. Fry the whole masala B in ¼ cup of the remaining oil and then pour it into the rice.
  7. Layer ½ meat,1/2 rice, all lentils, ½ meat,1/2 rice, saffon water over the top and then the crispy onions.
  8. Cover cook in oven at 180 for 30 minutes. Take out of oven but keep lid on for a further 10 minutes.
  9. Garnish coriander and serve.

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