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Nolan’s Spicy Stovetop Chicken Breyani


Nolan’s Spicy Stovetop Chicken Breyani and Maas Cucumber Raita
Recipe: Nolan Adimulam
Serves: 4
Prep Time: 10 min
Cooking Time: 30 min 
2 cups Excella Rice
1 stick cinnamon
1 bay leaf 
½ tsp turmeric 
salt to taste 
1 Tbsp Excella cooking oil 
1 large onion, diced 
1 Tbsp ginger and garlic paste 
1 Tbsp Garam masala 
3 Tbsp Masala 
800g skinless, boneless chicken breasts, cubed 
1 can tomatoes
1 stem curry leaves
1 Tbsp chopped thyme 
2 Tbsp chopped mint 
salt to taste
1 small onion, cut into rings (optional)
1 lemon(optional) 
½ cup coriander, for garnish
Cucumber Raita
½ cucumber 
4 Tbsp finely chopped mint
1 green chilli, chopped
2 cups Maas
salt and pepper to taste 
Wash and rinse the Excella Rice and add cinnamon, bay leaf, turmeric, salt and boiling water. Cook for 20 minutes until soft and fluffy.
While the rice is cooking, fry the onion, ginger and garlic in the Excella oil and then add the spices and mix for a minute.
Add the chicken, tomatoes and curry leaves to the pot and stir. Cover and cook for 5 minutes. 
Strain your rice using a colander and add to the curry. Give this a thorough mix and add the thyme, mint, coriander and salt to taste. Close the lid and cook for 5 minutes, while frying your onion rings in a frying pan and slicing your lemon into wedges.
Cucumber Raita
Wash the cucumber and cut in half, use a spoon to scoop out the seeds and cut into half-moons. Whisk the Maas until lumps disappear, add cucumber, mint and chillies and stir. Add salt and pepper. Garnish with fresh mint.
Dish your breyani into a large serving bowl, spoon the fried onion over and garnish with lemon wedges and coriander. Serve hot with the Cucumber raita!

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