Chicken Malai Seekh Breyani

1kg chicken mince

Add to the mince:

2 onions, finely chopped 

5 green chillies

5 red chillies

1 cup chopped mint

1 cup chopped coriander

salt

4 tbs ginger and garlic paste

4 tbs jeera and dhania powder

Mix everything together. Make long kebabs and fry in oil.

You will also need:

10 onions, sliced

8 potatoes, cut into wedges

6 each of green and red sliced chillies

3 tbs ginger and garlic paste

½ cup curry leaves

1kg plain yoghurt

3 cups milk mix

salt

1 tbs jeera

1 tbs mustard seeds

4 tbs breyani masala

1 cup coriander, chopped

1 cup fresh mint leaves

ghee

Method 

Boil four cups of basmati rice until almost cooked. It must be hard. Set aside.

Slice the onions and fry until golden brown. Cut the potatoes into wedges. Fry them in the same oil. Set aside.

Add some of the oil into a pot. Add half of the fried onions, the chillies, ginger and garlic paste, and curry leaves.

Fry everything for five minutes.

Add the yoghurt and milk and mix. Add the salt, jeera, mustard seeds and breyani masala. Braise for 10 minutes. Add the chopped coriander and mix. Cook for another 10 minutes on low heat.

Add half of the kebab and fried potatoes to the curry, and mix. Add the rice over the curry. Now add the leftover kebab and fried potatoes over the top of the rice and the fried onions.

Add the fresh mint leaves and spoonfuls of ghee on the top.

Burn three coals until hot. Place them into a small metal bowl. Place the bowl in the centre of the pot. Pour over two tablespoons of ghee over the coals, and cover with the lid. Place the pot on low heat for 40 minutes to steam.

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