4 cups basmati rice
1 stick cassia and 2 cardamom pods
salt to taste
1 cup brown lentils
2 onions, thinly sliced
4 potatoes, peeled and halved
1 kg chicken pieces, bone in
a generous pinch of saffron
FOR THE MARINADE:
500ml natural yoghurt
1 can shopped tomatoes
2 sticks cinnamon, 4 allspice, 6 cloves
15ml ground cumin
10ml ground coriander
5ml crushed ginger
10ml crushed garlic
30ml masala powder & salt to taste
Boil the rice, cassia, cardamom and salt in sufficient water to cover. Drain and set aside when cooked. Boil lentils in sufficient water to cover until almost soft. Drain and set aside.
Fry onions in oil till golden, remove witha slotted spoon and set aside. Fry potatoes in the same oil until golden brown, remove witha slotted spoon and set aside.
Wash chicken, pat dry and place in a large bowl with half the fried onions. Make the marinade and cover chicken pieces with the marinade. Leave for at least one hour.
Pour the oil used for frying into a large saucepan. Sprinkle 500ml of rice over the oil, then arrange the chicken in its marinade over the rice. Layer the lentils, potatoes and the rest of the rice over the meat.
Arrange the remaining onions over the rice and sprinkle saffron over it. Dot with butter, pour water over and close the saucepan tightly.
Cook for 10 minutes over high heat, then reduce heat and simmer for 1 hour or until chicken is tender.