English Beryani.. Suzette

INGREDIENTS

1 chicken cut in pieces ( not very small)4 potatoes cut into quarters1 tblspoon lemon juice 1 teaspoon ginger /garlic2 tspns red chillie powder1 teaspoon salt 1 teaspoon Aromat (a South African Spice) seasoning 2 teaspoon dhania (coriander)/jeera powder1tspn jeera seeds 1 teaspoon chicken spice 1 teaspoon orange pepper spiceCoat chicken wth the above and leave for 2 hours
Next stage 2 cups uncooked rice ( I love basmati cz it gives this dish a Devine taste)2 medium chopped tomatoes 1 large green pepper chopped1 cup 4season veggie mix1 teaspoon garlic flakes 1 teaspoon fresh red or green chilies 1 teaspoon salt 1 cups grated cheese ( I use more cz I love the oozing cheese ontop of the rice )ghee (Clarified butter) for cooking
MethodBoil the rice with two teaspoons Robertson’s spice for rice and salt Once cooked drain and leave aside
Melt ghee (Clarified butter) in a pot and fry the chopped tomatoes and peppers Add the 4 seasons mix let it fry then add the cooked rice to fry Lastly add all the spices Line an oven tray GENEROUSLY with foil and grease foil wth ghee (Clarified butter).Place the chicken pieces and potatoes on of the foil Top the chicken with the rice and vegetable mixture Lastly sprinkle the grated cheese over the rice and put a few blocks of ghee (Clarified butter) over the rice Cover wth the overlapping foil and bake at 180deg C for 30 minutes Lower heat to 150deg C and cook for another 30 minutes Enjoy it’s delicious 😋

METHOD

Simply lip licking tasty

POSTED ON

15 Dec 2018

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