Chicken Masala Breyani - Cornish |

Serve your moist cornish chicken masala breyani with some refreshing raita

Ingredients:

Marinade:

500ml of Sour milk / maas
2 tsp of Cumin / jeera powder
2 tsp of Coriander / dhania powder
1 tsp of Somph/ Saunf / fennel powder
1 tsp of Garam masala
1 tsp of Elachi / cardamon
1 tsp of turmeric
0.5 tsp Egg yellow
3 tbs of Nagiah’s Everyday Masala
2 tbs of Kashmiri chilli powder
1.5 tsp of Breyani mix
2 tsp of Ginger and garlic
1 heaped tbs of Fine salt
1 kg of Cornish Hen curry pieces B.Nagiahs’s

2 heaped tbs of Ghee- Nagiah’s

Breyani mix:
Half a tsp of Somph seeds
Half a tsp of Jeera seeds
3 Cloves
4 to 5 Bay leaves
2 Star-anise
Cinnamon sticks
3 to 4 Cardomon / elachi pods
1 Black elachi

2 to 3 tbs of Ghee
Thyme
Curry leaves
3 Green chillies
1 large sliced Onion
Half a tsp of Turmeric
3 diced Jam tomatoes
Half a tsp of Sugar

2.5 cups of long grained Nagiah’s Basmati Rice:

Boiling water
Bay leaves
Cardamon / elachi pods
Cinnamon sticks
Half a tsp of Turmeric

1.5 tsp of Egg Yellow when cooked.

Less than a cup of Lentils (200g)
A quarter tsp of Turmeric
Cinnamon Stick
Salt

5 Potatoes (pierce potatoes)
Fresh pouring cream 50 to 100ml
Fresh mint
Fresh Coriander / dhania
3 tbs of Butter

**Drizzle a little bit of boiling water into the pot if you need it, before you do the final steam.

**All ingredients can be purchased from B.Nagiahs

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Perima’s Kitchen “Soul food like Amma use to make, sometimes with a twist”