Explore the flavours of Cape Town with our simple yet flavourful Chicken Breyani recipe. This dish, rich in history and taste, embodies Cape cuisine’s essence.
It’s more than just a meal; it’s a celebration of cultural diversity and aromatic spices. Every bite of this colorful dish invites you to discover the stories and traditions behind it.
Let’s uncover the secrets to making this beloved recipe, where each ingredient tells a story of heritage, creativity, and shared joy.
Chicken breyani recipe
Serves up to four people, but you can adjust it to make the recipe smaller.
Ingredients
- Chicken pieces (4 drumsticks & 4 thighs)
- Basmati rice (1 cup serves 4 people)
- Red onions sliced
- 2 Tbsp crushed ginger & garlic paste
- 2 Green chilies cut in half
- 4 Tomatoes chopped or sliced
- Coriander herbs
- Plain yogurt (1 cup)
- 4 Tbsp Biryani Masala spice
- 1/2 Teaspoon Caraway seeds
- 4 cardamom
- 4 cloves
- 1 cinnamon stick
- 2 cups of boiled water
- Mint to garnish
Cooking Method
- Heat oil in a pan
- Add 2 sliced red onions, sauté on high heat for 10 minutes until the onions are light brown.
- Add 2 Tbsp crushed garlic & ginger paste, reduce the heat and fry on low heat for 2 minutes.
- Add chicken pieces, mix well and fry on high heat to brown the chicken.
- Once your chicken is brown, add 4 Tbsp of Biryani Masala spice, mix well, and reduce your stove to medium, in order not to burn your spices.
- Add a splash of water, so that nothing sticks at the bottom.
