Layered Chicken Breyani

Layered Chicken Breyani

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A dish that is a true labour of love to prepare but worth every minute – your family will be begging you to make it again and again!

  • Recipe serves4
  • Preparation time25 minutes
  • Cooking time145 minutes


  • 1 kg chicken pieces
  • 6 mint leaves
  • 10 ml crushed garlic
  • 10 ml grated fresh ginger
  • 1 sprig fresh curry leaves
  • 250 ml plain yoghurt
  • 30 ml Rajah Hot Curry Powder
  • 2.5 ml Robertsons Turmeric
  • 1 pinch Robertsons Coriander
  • 1 pinch Robertsons Cumin
  • 2 cups white rice
  • A few drops of yellow food colouring
  • 1 cup black lentils
  • 250 ml sunflower oil
  • 4 potatoes, peeled and quartered
  • 2 large onions, sliced
  • 175 g butter
  • 1 Robertsons Bay Leaves
  • 2 Robertsons Whole Cinnamon Sticks
  • 2 cardamom pods
  • 1 KNORR Chicken Stock Pot
  • Freshly chopped coriander, for garnish


  • In a bowl combine the chicken, mint leaves, garlic, ginger, curry leaves, yoghurt, curry powder, turmeric, coriander and cumin
  • Mix well then cover and place into the fridge to marinate
  • Boil the rice until it is just cooked then drain and mix with the yellow food colouring and set aside
  • Boil lentils until tender then drain and set aside
  • Heat oil in a pot, sprinkle potatoes with a little salt then fry until golden and crispy and set aside then fry the onions until well browned and set aside
  • Melt butter in a large pot and gently fry the bay leaf, cinnamon and cardamom to release the flavour and aroma
  • Add the marinated chicken and KNORR Chicken Stock Pot and cook on a medium heat for 30 minutes stirring frequently to ensure the mixture does not stick to the bottom of the pot
  • Remove from the heat and sprinkle with chopped coriander
  • Transfer the chicken to a large oven-proof casserole dish and layer half the fried potatoes on top of the chicken followed by ⅓ fried onions, half the lentils and half the rice
  • Repeat the onion, lentil and rice layer and finish with a layer of onions
  • Cover with an oven-proof lid or tin foil and bake in the oven at 180°C for 1 hour
  • Do not be tempted to stir or mix the breyani!
  • Garnish with freshly chopped coriander and serve with raita