Me and Su

Su, my mom, and I spent a better part of the weekend together. We shopped [which we do very well together], we fought [because she has an opinion about everything I do/wear/say/think and must let me know about it] and we cooked [I learned most of what I know from her].

We made a quick and easy chicken biriyani served in different coloured peppers which turned out really well. Great way to entertain guests.



Ingredients

• Medium sized peppers
• 1 large finely chopped onion
• 3 medium sized potatoes, peeled and cut into quarters
• 2 garlic cloves
• 2 teaspoons grated ginger
• 1/2 cup black lentils (soaked in water for approximately 15 minutes)
• 4 chicken breasts, cut into bite size cubes
• 2 bay leaves
• 1 1/2 cups basmati rice
• 2 medium sized tomatoes, grated
• 1 tsp cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon chili powder
• 1/2 teaspoon turmeric
• 1 chili, deseeded and finely chopped
• 4 tablespoons vegetable oil
• salt to taste

Method

• Heat oil in a deep pan. Add onions, garlic, chili and ginger and fry until onions are translucent
• Add spices and continue frying for approximately 3 minutes
• Add chicken and lentils and mix well. Cook for approximately 5 minutes mixing all the while and ensuring the chicken doesn't stick to the pan or burn
• Add tomatoes, cover pan and cook for approximately 15 minutes
• Add potatoes, cover pan and cook for a further 15 minutes (or until potatoes are soft enough to consume)
• In a separate pot, cook basmati rice until al dente. Once cooked, add rice to curry and mix well and remove from heat
• Preheat oven to 180C
• Cut the tops off the peppers, deseed and coat the inner part with oil 
• Season with salt and fill each pepper with cooked biriyani
• Replace the tops, place on a lined baking sheet
• Bake for approximately 10 minutes