Best 2 Cape Biryanibreyani Recipes

Cape Biryani is a beloved dish that combines the flavors and spices of two distinct cultures: Malay and Indian. Originating in Cape Town, South Africa, this iconic dish has become a symbol of the city's rich culinary heritage. With its tantalizing aroma and explosion of flavors, Cape Biryani has captured the hearts of food enthusiasts around the world. This article will guide you on a culinary journey, unraveling the secrets of preparing this delectable dish. We'll explore the origins of Cape Biryani, its unique ingredients, and the step-by-step process of creating this masterpiece. So, gather your cooking utensils and let's embark on a flavor-filled adventure as we discover the best recipe for Cape Biryani.

Here are our top 2 tried and tested recipes!

HYDERABADI BIRYANI

Hyderabadi Biryani image

Provided by Food Network

Categories main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 22

Ingredients

2 pounds boned leg of lamb, cut into 3/4-inch cubes
1 tablespoons papaya paste (tenderizing agent)
2 tablespoons grated ginger
2 tablespoons garlic paste
1 teaspoon salt
2 teaspoons turmeric
2 teaspoons red chile powder
1 cinnamon stick
2 cloves
10 cardamom pods with shell
Refined peanut oil or sunflower oil, for frying
1 large white onion thinly sliced
5 tablespoons whole Greek yogurt
2 lemons, juiced
1/4 cup chopped mint
1/4 cup chopped cilantro
2 green chiles, finely chopped
3 tablespoons ghee or oil
3 cups basmati rice
1 teaspoon saffron (or 10 threads fresh saffron) boiled in 1-cup milk for 5 minutes
Nan, 1 piece per person
Salad, as an accompaniment

Steps:

Lay the lamb pieces in the bottom of a flat copper dish or Dutch oven. Add papaya paste, ginger paste, garlic paste, salt, turmeric, chile powder, cinnamon stick, cloves, and cardamom pods. Mix the spices into the meat with your hands.
Heat 1-inch of refined peanut oil or sunflower oil in a saute pan to 360 degrees F. Add the thinly sliced onions and fry until light golden and crisp. Remove from the oil and drain on paper towels. Reserve the oil. Crush the fried onions onto meat and mix with hands. Add yogurt and mix again. Add lemon juice, fresh herbs, and 2 tablespoons of the oil that is leftover from the onions. Cover and refrigerate for 40 to 45 minutes, for the flavor to develop.
While the meat is marinating, par boil the rice as if it were pasta in a 6 cups of salted boiling water. When the rice is still crunchy in the middle, remove from the heat and strain, reserving the cooking liquid. In a small bowl, mix the ghee with 2 cups of the water from the boiling rice and pour over the rice. Add the saffron and milk mixture to the rice and pour over the meat mixture. Place a lid over the dish, but do not remove it until completely cooked. Cook in a preheated 350 degree F, oven for 40 minutes. Serve with Nan bread and salad.

CAPE MALAY FISH BIRYANI

Cape Malay Fish Biryani image

A very popular Indian dish that has been adapted by the Cape Muslims and is usually served at religious festivals. Ideal for entertaining large numbers of guests--the dish can be prepared in advance and the flavour actually improves with time.

Provided by evelynathens

Categories One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

3 tablespoons olive oil
1 large onion, sliced
4 cardamom seeds
4 whole cloves
2 pieces cinnamon sticks
1 teaspoon fresh gingerroot, minced (or 1/2 tsp ground, dried)
4 garlic cloves, crushed
1 teaspoon fennel seed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons garam masala
2 lbs fresh hake, diced (or any firm, white-fleshed fish, like tilapia)
salt
1 teaspoon garam masala
6 small potatoes, peeled
1 cup long grain rice (uncooked)
1 teaspoon turmeric
1/2 cup red lentil (uncooked)
4 hard-boiled eggs (optional)

Steps:

Heat the oil in a pan and sauté the onion, cardamom seeds, cloves, cinnamon, ginger and garlic until the onion is tender and all the flavours have blended. Add the fennel seeds, cumin, coriander, garam masala and a little water. Simmer until an aromatic paste has formed.
Season the fish with salt with the 1 tsp garam masala and add to the paste, along with the potatoes. Fry until the mixture is a nice yellow colour. Cover and braise until cooked. The potatoes Should be tender but still whole (about 15-20 minutes). Add extra water if necessary.
Put the lentils in plenty of boiling, salted water and cook 5 minutes. Add rice and turmeric to water and continue boiling until done (about more 20 minutes). Drain and set aside.
Arrange layers of the fish mixture and rice in a saucepan. Add a little water, cover, and steam for about half an hour. Garnish with quartered hard-boiled eggs.
Variation: Layer the biryani in an ovenproof dish, cover, and bake for half an hour at 180°C (350°F) until heated through.

Tips for making the perfect Cape Malay Biryani/Breyani

Use high-quality ingredients. The better the ingredients, the better the biryani/breyani will be.
Marinate the chicken or lamb overnight in a flavorful yogurt-based marinade. This will help to tenderize the meat and infuse it with flavor.
Use a heavy-bottomed pot or Dutch oven to cook the biryani/breyani. This will help to distribute the heat evenly and prevent the rice from burning.
Be patient! Biryani/breyani takes time to cook, but it's worth the wait. Allowing the flavors to meld and develop over low heat is key to achieving the perfect dish.

Conclusion

Cape Malay Biryani/Breyani is a delicious and flavorful dish that is perfect for a special occasion. With its aromatic spices, tender meat, and fluffy rice, this dish is sure to impress your guests. So next time you're looking for a delicious and authentic Cape Malay dish to try, give biryani/breyani a try. You won't be disappointed!