South African Malay Lamb Breyani (Or Chicken)

Recipe by Zurie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • (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!).
Advertisement