- 2 chickens, 1.5 kg each, cut into portions
- 375 ml oil
- 12 medium onions, finely chopped
- 12 medium potatoes cubed
- 600 g rice
- 250 ml red lentils
- 15 ml ground coriander
- 5 ml saffron
- 2 sticks cinnamon
- 4 bay leaves
- 10 cardamom seeds
- 5 ml cumin seeds
- 15 ml turmeric
- 15 ml chopped chillies
- 3 tomatoes, skinned and coarsely chopped
- 125 ml lemon juice
- 10 ml salt
- black peppercorns
- 8 cloves garlic
- 500 ml plain yogurt
- 2 pieces fresh root ginger, crushed
- 8 hard-boiled eggs, shelled and thinly sliced
Directions:
- Heat oil in a frying pan and brown onions. Remove and set aside.
- Add potatoes to pan and sauté until lightly browned. Remove, drain on absorbent paper and set aside.
- Cook rice in salted boiling water until almost tender but still firm.
- Boil lentils for a few minutes in salted water, then drain.
- Combine rice, lentils and a quarter fried onions.
- Rub salt into chicken pieces and place in a large mixing bowl.
- Combine coriander, saffron, cinnamon, bay leaves, cardamom seeds, cumin seeds, turmeric, chillies, tomatoes, lemon juice, salt, peppercorns, remaining fried onion, garlic, yoghurt and ginger in a bowl. Pour over chicken and leave for 30 minutes.
- Invert a heavy dinner plate in a large saucepan to cover bottom completely.
- Arrange ingredients on top of plate as follows
- half browned potatoes, sprinkled with 5 ml oil
- chicken and marinade
- hard-boiled eggs
- rice and lentils
- remaining potatoes
- rest of oil sprinkled over contents.
- Close tightly and simmer, without stirring, for 1½ hours.
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