As a traditional Cape Malay recipe, there are dozens of variations, and even the name can be spelled in various ways: biryani, biriani, breyani, etc. It's a lightly spiced rice-based dish. It is NOT quick to make: compare it to paella. Make this dish in winter when you feel like creating something warm and comforting with accents from another country. This recipe is so traditional. It comes from our monthly food magazine ("Fresh Living", June 2010), published by one of our largest chain stores, Pick 'n Pay. I also wish to save it here on Zaar. The recipe is not easily found in our general cookbooks. Keep in mind that it is really economical and filling. You need only this dish on the table, maybe with a little container of chutney on the side. You might want to start with marinating the chicken overnight, i.e. the day before. I adjusted a few directions which I thought was a bit off. Prep time does not include marinating time.