Chicken Biryani
Spicy Chicken Layered in Fragrant Basmati Rice
- mild
- 221.KViews:
Lentils
- 200g red lentils, washed
- 900ml water (approx.)
- 1 tsp of salt
Masala
- 1 tbsp ghee or rapeseed oil
- 1 tsp of cumin seeds
- 1 dried red chilli
- 1 bay leaf
- 1 small onion, chopped
- 1 garlic clove, chopped
- 2 tomatoes, finely chopped
- 1 tsp ginger, grated
- 1 tsp turmeric
- 1 chilli, finely chopped
- 1 tsp fenugreek leaves
- 1 tsp of garam masala
Garnish
- Handful of coriander, chopped
Method
- Place lentils in a pan with the salt, cover with the water and bring to the boil.
- Remove the froth, reduce the heat and leave to simmer for 10 minutes. Check the lentils are cooked by squeezing them between your fingers. Once soft remove from the heat.
- In a frying pan heat the oil or ghee. Add the dried chilli, bay leaf and the cumin seeds.
- When the seeds sizzle, add the onion and garlic and fry until lightly browned. Reduce the heat and add the tomatoes, ginger, turmeric, fenugreek and the chopped chilli. Gently let the ingredients cook down for about 10 minutes to make a thick masala paste.
- Add a ladle full of the lentils (dhal) to the masala paste in the frying pan and stir together, then empty all the contents back into the pan with the lentils and stir. It should have the consistency of a thick soup but if it's too thick just add a little boiling water and remove from the heat. If you prefer it thicker just leave it on the heat to reduce until you get the consistency you want.
- Check the seasoning and add a little salt if required. Stir in the garam masala and coriander to serve.
Served with
I always serve this as a side at all my Indian dinner parties, because it's quick and easy, looks incredibly vibrant and tastes wonderful. It goes well with many main dishes but my personal favourite is as a side with chicken biryani. I also like to serve this as flavoursome soup for a quick lunch with some roti or crusty buttered bread to dip.
Charlotte
I'm having a indian dinner night tomorrow and want to prepare some things in advance. Can this dahl be cooked a day in advance?
Thanks a lot for your answer.
Greetings from Switzerland.
Charlotte
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