Boneless Chicken Breyani

Boneless Chicken Breyani Recipe

Boneless Chicken Breyani
Photo Credits Ziyaad Plaatjes


Preparation Time: 5 Minutes

Cooking Time: 45 Minutes

Total Time: 50 Minutes

Servings: 6 – 8

Recipe Credits: Nabihah Plaatjes 



250g chicken fillets

1 onion

1 can of whole peeled tomatoes

4 medium sized potatoes

5 tablespoon of oil

½ teaspoon salt

1 teaspoon crushed ginger and garlic

1 teaspoon chilli powder

1 teaspoon turmeric powder

½ teaspoon clove powder

1 teaspoon gharam masala powder

1 teaspoon dhania jeera powder

4 cinnamon sticks

3 elachi pods

2 cups rice

1 ½ cups brown lentils

1 teaspoon fennel seeds

1 Tub Plain Yoghurt (3 Tablespoons for the actual food, the rest to be used almost as a liquid condiment)



Add two cups water to 1 ½ cups of brown lentils, let it soak

Transfer it to a pot and boil the lentils until soft.

Boil 2 cups of rice with ¼ teaspoon salt, until completely soft.

Cut up the potatoes in cubes and boil until semi-soft.

Cut chicken fillets into cubes.

Place chicken into mixing bowl

Add ginger and garlic, turmeric, dhania jeera, gharam masala, clove powder, chilli powder, elachi pods, ¼ teaspoon salt, 3 cinnamon sticks into mixing bowl with chicken and mix all the ingredients well

Add 1 tablespoon yoghurt and stir well

Marinate for a few hours before, for best results.


Finely slice onion (keep aside a few strands)

Heat 4 tablespoons of oil in a large pot on a medium heat.

Place sliced onions to the pot and fry until lightly golden

Add marinated chicken to pot and cook until chicken is no longer pink.

Add the tomatoes to the pot, stir well smashing the tomatoes into the curry and cook until tomatoes are soft.

Add 2 Tablespoons of Yoghurt and stir well.

Add all the potatoes into the pot and stir well.

Keep aside one cup of cooked Brown lentils and pour the rest into the pot, layering it on top of the chicken and potatoes.

Pour one cup of cooked Rice on top, keeping aside the rest of the rice.

Here again, you will layer the rice to cover the lentils.

Close the lid and Let it cook on low for a few minutes, just to let all the ingredients take the flavours from each other.

Add the 1 cup cooked brown lentils to the rest of the rice in a separate serving dish


Before serving this lentil rice, it’s nice to make a little fried onion garnish called vagaar on top: 

Method (Vagaar)

In a small saucepan, place 1 Tablespoon oil and the few strands of onions.

Add 1 teaspoon of fennel seeds, 1 cinnamon stick and fry until golden brown. Pour this on top of the rice dish.


Breyani is best served with an almost liquid condiment (usually spicy) called dhai (sour milk) that is poured over the entire meal.

An easy way to make this liquid condiment: 

Method (Dhai)

Take plain yoghurt, cubed cucumbers and stir well, adding a bit of water (as you desire) to make it runny.

Most people prefer to add crushed green chillies – but that depends on how spicy you prefer it.

Boneless Chicken Breyani Recipe by Nabihah Plaatjes
Video Credits Ziyaad Plaatjes


Family Lunch or Dinner Time is always best enjoyed with a great helping of this Boneless Chicken Breyani, some spiced yoghurt, papadum and an entire bottle of Coke Zero!

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Nabihah Plaatjes is the Co-Founder of

She is an Award-Winning Entrepreneur, Change Agent, Published Contributing Author, Journalist, Marketing and Social Media Specialist, a Bachelor of Arts graduate, and has been writing since the age of 9.

Nabihah is passionate about Brand Awareness and Brand Loyalty and uses her knowledge in these fields together with her copywriting, editing and proof-reading skills to bring brands to life. is a primary example of how she can build your brand.

Find her at: Instagram: @nabihah_dp / @ilovezacom Twitter: @nabihahd / @ilovezacom Facebook:  LinkedIn: Nabihah Plaatjes / YouTube: SoundCloud: E-mail:

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