chicken Breyani

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4 chicken breasts – I used bone and skin on ( more flavor)
500gr rice – basmati or normal
2 large onions sliced thinly
2-3 cloves garlic – crushed
thumb size piece fresh ginger – grated
1 tbsp fennel seeds
1 tbsp dry coriander seeds
2 sticks cinnamon
2 star anise
5-6 all spice
2 bay leaves
3-4 cardamom pods – just cracked to release flavor
1 tbsp gara masala
1 tbsp curry powder
vegetable oil
about 1½ liters of chicken stock
salt/pepper
1 tin lentils – drained and washed
4 boiled eggs
finely chopped tomato
chopped coriander
toasted almond slivers
½ cup sultanas or chopped dried apricots
Heat the oil in a pot and add all the spices at once and stir around for a few seconds.( this will release essential oils and flavors) Add the onions and brown slightly and allow to soften. Add the garlic and then the chicken. Move the chicken and onions around in the pot, allowing the chicken to brown slightly. Add some of the chicken stock and simmer for about ½ hour. Now add the rice and again fill up with more chicken stock. Lower the heat, place the lid on and let the rice and chicken cook together until the rice is cooked and has absorbed all the liquid. Add the lentils and sultanas or apricots and stir through. Taste and adjust seasoning. Dish up and dress with the almonds, chopped tomato, a boiled egg and chopped coriander.

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