SOUTH AFRICAN MALAY LAMB BREYANI (OR CHICKEN)
This is from "Culture & Cuisine of the Cape Malays" by Cass Abrahams, a well-known Malay cookery expert. It's not the way I would make it, but more traditional. I use the spices, but would make a meat main dish from it. Please note that Cass talks of mutton, although we make this dish in its many variations with chicken or beef or even pork (the latter is not eaten by Muslims). Her instructions are quite sparse, and you might have to use your own initiative here.
Provided by Zurie
Categories One Dish Meal
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- (Masala, a ground mixture of different spices, is available from Indian shops).
- Boil rice, cassia, cardamom and salt in sufficient water to cover. Drain and set aside. Boil lentils in sufficient water to cover until almost soft. Drain and set aside.
- Fry onions in oil until golden, remove with slotted spoon and set aside. Fry onions in same oil until golden, remove and set aside.
- Mix everything for the marinade together.
- Place the meat in a large bowl with half the fried onions and cover with the marinade. Leave for at least 1 hour.
- Pour the used oil into a large saucepan. Sprinkle 2 cups cooked rice over the oil, then arrange the meat with its marinade over the rice.
- Layer lentils, potatoes and the rest of the rice over the meat.
- Layer remaining onions over potatoes and sprinkle over saffron (or turmeric).
- Dot with the butter, pour the cup of water over, and close saucepan with a tight-fitting lid. Cook for 10 minutes over high heat, then reduce heat and simmer 1 hour or more until meat is tender.
- (Okay, I won't make it this way, but this is true-blue Malay down to all that oil! Which you can reduce!).
Nutrition Facts : Calories 1606.5, Fat 89.3, SaturatedFat 29.6, Cholesterol 214.5, Sodium 321.1, Carbohydrate 137.9, Fiber 11.9, Sugar 9.9, Protein 63.3
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Aripin sapiroh
[email protected]I've tried many breyani recipes, but this one is by far the best. The flavors are incredible and the lamb is always so tender. Highly recommend!
Arslan Wahly
[email protected]This dish was a bit underwhelming. The chicken was dry and the rice was bland. I wouldn't recommend this recipe.
Deluar Hossain Babu
[email protected]The lamb breyani was a bit too oily for my taste, but the flavors were still good. I might try making it with less oil next time.
Gori khan
[email protected]This was my first time making breyani and it turned out great! The instructions were easy to follow and the dish was packed with flavor. I'll definitely be making this again.
charles albert
[email protected]I've made this breyani a few times now and it's always a crowd-pleaser. The chicken is always so tender and juicy, and the rice is perfectly cooked. Love this recipe!
Rikke Skafte
[email protected]This dish was a bit more work than I expected, but it was worth it. The lamb and rice were cooked perfectly and the flavors were out of this world. Will definitely make again!
Zaigham Abbas
[email protected]This recipe was easy to follow and the end result was amazing. The lamb was so tender and the flavors were incredible. Highly recommend!
Badhan Islam
[email protected]The chicken breyani was delicious! The rice was perfectly cooked and the chicken was so flavorful. I will definitely be making this again.
Mary Vivenzi
[email protected]This breyani was a bit too spicy for my taste, but the flavors were still amazing. I'll definitely try it again with less chili next time.
Nicole Carter
[email protected]I tried this recipe for a potluck and it was a huge success. Everyone loved the unique blend of spices and the tender chicken. I highly recommend this dish!
CryStal Heart
[email protected]This lamb breyani was a hit at my dinner party! The flavors were incredibly rich and complex, and the lamb was fall-off-the-bone tender. I'll definitely be making this again.