BUTTER CHICKEN BREYANI

- METHOD -

Add the oil to a large thick-based saucepan and bring to high heat. Season the chicken pieces generously with salt and fry them in the hot pan until golden. Remove and set aside. Add the onions to the same pan and fry, stirring, until soft. Add the garlic and Cape Herb & Spice Butter Chicken seasoning and fry for a further minute. Add the basmati rice and fry for a minute. Now add the stock, chilli, cinnamon quill, and coconut milk.

Pack the chicken pieces on top of the rice and pour over any resting juices from the chicken. Place a lid on and cook it over the lowest heat possible for 25 minutes. (If your heat is low enough, the moisture in this recipe is sufficient, but check it from time to time, if the heat is too high and it cooks dry too fast, add a splash more water.) Add the raisins halfway through the cooking process. Once the rice is soft, remove the saucepan from the heat and allow the breyani to stand with the lid on for five minutes. Fluff with a fork and sprinkle over toasted almonds.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za