Ingredients:
3 - 4 CHICKEN FILLET CUT IN BIG CUBES
1 1/2 CUPS YOGHURT
2 TOMATOES
1/2 PKT TOMATO PASTE
2 ONIONS SLICED
1 TEASP CRUSHED GARLIC
1 TEASP CRUSHED GINGER
2 TEASP KASHMIRI MASALA
1 HEAPED TEASP GARUM MASALA
1 TEASP CUMIN.
2 1/2 CUPS RICE, WASHED N COOKED.
2 LARGE POTATOES Quarters
Method:
BRAISE SLICED ONIONS IN OIL TILL GOLDEN.
REMOVE SOME OF THE ONIONS N KEEP ASIDE.
ADD 1 STICK CINNAMON, 3 CLOVES AND 3 CARDOMIN.
ADD CHICKEN FILLET, POTATOES CUT IN QUARTERS AND REST OF INGREDIENTS.
LET COOK LITTLE.
ADD 1 CUP MIXED VEG. BUT DO NOT STIR.
ADD COOKED RICE ON TOP OF VEG.
DOT WITH PIECES BUTTER AND REMAINING ONIONS.
SPRINKLE WITH EGG YELLOW POWDER MIXED WITH SAFFRON.
CLOSE LID N STEAM FOR 3/4 HOUR
THIS IS A QUICK, NO FUSS ONE POT BREYANI.
YOU CAN SUBSTITUTE MIXED VEG WITH COOKED LENTILS.
U CAN MAKE THIS WITH CHICKEN ON THE BONE AND CUT SMALLER PIECES BUT I USED THE BREAST THIS TIME COS NO TIME TO DEFROST A WHOLE CHICKEN 
I AM A VERY OLD SCHOOL TRADITIONAL PERSON WHEN IT COMES TO COOKING BREYANI BUT SOMETIMES YOU IN A SITUATION THAT YOU JUST HAVE TO MAKE SOMETHING QUICK N FUSS FREE, MAYBE GOT UNEXPECTED VISITORS OR U JUST NOT IN THE MOOD FOR COOKING.
WHEN I COOK LENTILS FOR BREYANI I ALWAYS MAKE A FULL 500G PACKET OF MORE. THEN I PORTION IT AND FREEZE THEN USE AS I NEED IT
Bron/Source Ramadan Recipes/District Six Cape Town Recipes
Repost Kaalvoet: Barefoot Chef
