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South-African chicken biryani
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 by Madhur Jaffrey
Delicious South-African chicken biryani with rice.
Serves 8
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 Ingredients
For marinating the chicken
1 tsp saffron threads
285g onion, thinly slices into half-rings, fried in 6 tbsp oil.
1 tbsp ginger, peeled and finely grated
6 cloves garlic peeled and mashed to a pulp
2 tsp cayenne pepper
2 tsp bright red paprika
1 tsp ground turmeric
1 tsp whole cumin seeds
1 tbsp ground coriander
1 medium stick cinnamon
8 whole cloves
6 cardamom pods
1 tbsp salt
4 tsp lemon juice
1 tbsp corn, peanut, or olive oil
350ml natural yoghurt, whisked
1.4kg chicken, skinned and cut into serving pieces
For the rice
95g sabut masoor (whole red lentils) or brown or green lentils
125g peas, fresh or frozen
4 medium boiling potatoes, about 620g, peeled and halved
Salt
¼ tsp ground turmeric
6 tbsp corn, peanut or olive oil or ghee
1 medium stick cinnamon
5 whole cardamom pods
1 tsp whole cumin seeds
700ml parboiled basmati rice, washed and drained
30g butter, cut into small parts
Method
Place the saffron on a piece of foil. Fold some of the foil over the saffron and crush it with a rolling pin or a wooden potato masher. Put the crushed saffron in a cup, add 250ml hot water and set aside for at least an hour to combine.
Crush the crisply fried onions coarsely and put them in a large bowl. Add all the other ingredients for the marinade, except the chicken. Mix well, then add half the saffron mixture and mix again.
Cover the remaining saffron mixture and put it away in a safe place. Remove 120ml of the spice paste, cover it, and set aside with the saffron. You may refrigerate both.
Add the chicken to the large bowl of spice paste, mixing well. Cover and refrigerate for 4-24 hours.
Remove from the refrigerator an hour before baking to allow the meat to come closer to room temperature. Put the masoor in a lidded pan along with 750ml water and bring to the boil. Partially cover with the lid, reduce the heat to low, and cook gently for 25 minutes.
Drain and put the peas in a pan with a little water and cook for a minute. Then drain and rinse under cold running water.
Rub the potato chunks with ¼ tsp salt and ¼ tsp turmeric. Pour the oil into a large frying pan and set it over a medium heat.
When the oil is hot, put in the potatoes. Stir and fry them until they have browned on all sides. Remove with a slotted spoon and set aside.
Reserve the oil. Pour 5 litres of water into a large pan. Add the cinnamon stick, cardamom and cumin seeds and bring to the boil.
Add 4 tsp salt and the drained rice. Stir gently and return to the boil. Boil for 13 minutes, then drain.
Take a 350ml measure of the cooked rice and mix it in a bowl with the reserved spice paste. Preheat the oven to 150°C.
Take a large pan, about 30-36cm wide and 13-15cm deep and pour the reserved oil from frying the potatoes over the bottom.
Sprinkle over a third of the cooked masoor and also a third of the cooked peas.
Put in all the chicken, together with its marinade, spreading it out evenly. Sprinkle the remaining masoor and peas over the top.
Tuck in the browned potatoes wherever you find spaces. Spoon in all the rice, both the plain and that mixed with the spice paste. Dot the top with the butter.
Pour 120ml water around the edges. Dribble the remaining saffron water over the top.
Cover tightly, first with foil, crimping the edges, and then with the lid. Set the pan on a medium-high heat.
As soon as you see steam escaping from under the foil, put the pan in the oven and then bake for 1½ hours.
When serving, carefully lift out the rice and chicken using a slotted spoon and lay on a warmed platter. Do not mix
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