2 hrs 30 mins
1 hr 40 mins
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.
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- 4 cups basmati rice
- 1 piece cassia (ZEE ( you can use a little nutmeg instead)
- 2 cardamom pods
- 1 cup lentils, brown
- 2 onions, thinly sliced
- 1 cup vegetable oil
- 4 medium potatoes, peeled and halved
- 2 1/4 lbs mutton (ZEE ( use lamb or chicken)
- 2 cups plain yogurt
- 14 ounces tinned chopped tomatoes
- 2 cinnamon sticks (ZEE ( use 1/2 teaspoon ground cinnamon if no sticks available)
- 4 allspice berries (ZEE ( use 1/2 t. ground allspice if no berries)
- 6 whole cloves
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon chopped fresh gingerroot
- 2 teaspoons crushed garlic
- 2 tablespoons masala (ZEE ( a spicy mix, like a mild and spicy curry, but no bite)
- 1 pinch saffron (ZEE ( use a 1/2 teaspoon turmeric)
- 1/2 cup butter
- 1 cup water
- 1(Masala, a ground mixture of different spices, is available from Indian shops).
- 2Boil 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.
- 3Fry onions in oil until golden, remove with slotted spoon and set aside. Fry onions in same oil until golden, remove and set aside.
- 4Mix everything for the marinade together.
- 5Place the meat in a large bowl with half the fried onions and cover with the marinade. Leave for at least 1 hour.
- 6Pour 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.
- 7Layer lentils, potatoes and the rest of the rice over the meat.
- 8Layer remaining onions over potatoes and sprinkle over saffron (or turmeric).
- 9Dot 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.
- 10(Okay, I won't make it this way, but this is true-blue Malay down to all that oil! Which you can reduce!).
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Nutritional Facts for South African Malay Lamb Breyani (Or Chicken)
Serving Size: 1 (563 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1606.4
- Calories from Fat 804
- Total Fat 89.3 g
- Saturated Fat 29.6 g
- Cholesterol 214.4 mg
- Sodium 321.0 mg
- Total Carbohydrate 137.9 g
- Dietary Fiber 11.9 g
- Sugars 9.9 g
- Protein 63.3 g
The following items or measurements are not included: