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
