- For the sauce:
- 2 T Woolworths ghee oil
- 1 large onion, finely chopped
- 2 t coriander seeds
- 1 t smoked chilli flakes
- 1 t cayenne pepper
- 1 t ground fennel
- 1 t ground cumin
- 1⁄2 t ground turmeric
- 1⁄2 t freshly ground black pepper
- 8 cardamom pods, seeded
- 1⁄2 t ground cinnamon
- 1 t garam masala
- 1 x 400 g can whole peeled tomatoes, roughly broken up
- 4 fresh garlic cloves, crushed
- 2 t brown sugar
- 1 T freshly squeezed lemon juice
- Salt, to taste
- 2 cups chicken stock
- For the biryani:
- 400 - 500 g free-range bone-in chicken thighs and legs
- 150 g potatoes, cut into 1 cm dice
- 50 g brown lentils
- 150 g basmati rice
- 1 T fresh coriander, finely chopped
Place the ghee in a saucepan over a medium-high heat. Add the onion and sauté until tender and lightly browned.
Meanwhile, place the spices in a coffee grinder or blender and blend at high speed until fine. Add the spices to the onion and cook for 3–5 minutes, or until a deep brown colour but not burnt. Stir in the tomatoes and cook for 15–20 minutes.
Add the garlic, brown sugar, lemon juice and salt and cook for a further 5 minutes.
Remove from the heat and stir in the chicken stock.
To make the biryani, preheat the oven to 170°C. Place all the ingredients except the coriander into a casserole and pour in the sauce. Stir to combine. Bake for 1 hour, stirring halfway. Garnish with coriander and serve.
Cook's note: If you’re craving biryani, but don’t have the time to make it the traditional way, this dish is a great compromise. The hardest work is cooking the sauce, which only takes half an hour. The oven does the rest!