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Breyani


Cape Malay Breyani – Cape Malay Cooking & Other Delights – Salwaa Smith

Traditional Cape Malay breyani served on Eid/labarang, weddings and special occasions. Serve with slices of boiled egg (optional) and atchars, dhai or tomato & onion sambal. Well worth the effort 🙂
Cape Malay Breyani

Cape Malay Breyani

Serves at least 6
750 g lamb, mutton or chicken pieces
For the marinade:
3 stick cinnamons
5 cardamom pods
2 bay leaves
5 cloves
5 allspices
1 Tbsp grated ginger
1 Tbsp grated garlic
2 – 4 green chillies, deseeded and chopped
2 tsp koljana / coriander
½ tsp coarsely crushed black pepper
3 tsp jeera / cumin
2 tsp leave masala / roasted masala
1 – 2 tsp chilli powder
2 tsp garam masala
2 medium tomatoes
½ cup plain yoghurt
½ bunch fresh dhanya, chopped
2 tsp salt
½ – 1 cup brown lentils
4 large potatoes
1 cup vegetable oil
3 large onions
3 – 4 cups long grain or basmati rice
2 bay leaves
2 stick cinnamons
2 tsp salt
2 Tbsp butter
Wash and drain the meat or chicken. Using a large dish or bowl add the meat and spices.
Liquidise ginger, garlic, tomato and yoghurt together. Pour this mixture on top of the meat. Add the ¾ of the chopped dhanya. Mix well and cover with cling film. Leave to marinade for at least two hours in the fridge or better still overnight. This will allow all the flavour to develop and the meat to be really flavourful.
Meanwhile boil the lentils, the amount of lentils depends on your taste, my family doesn’t like a lot of lentils in breyani, so I only use half a cup.
Peel, wash and cut the potatoes into round slices. Heat the oil in a saucepan. Fry the potatoes in the oil until lightly browned. Remove and set aside.
Peel and cut the onions into thin slices. Fry the onions in the same oil as you fried the potatoes until brown and crispy. Remove and set aside, reserving the oil.
Add the marinated meat into a large pot and cook until the meat is soft and tender about 35 – 45 minutes, depending on what cut or type of meat you using.
Parboil the rice with the salt, cinnamons and bay leaves. As soon as the water start bubbling remove from the heat our into a colander, rinse and leave to drain.
Mix the parboiled rice and cooked lentils into a bowl.
Now start the layers. Add a layer of potatoes in a large, deep and lightly greased ovenproof dish.
Then a layer of rice and lentils mixture. Add a layer of the cooked meat, including the sauce, followed by some of the fried onions. Continue layering the potatoes, rice, onions (reserve some onions for garnishing) until all the ingredients have been used and finishing with a layer of rice. Garnish with the braised onions, reserved dhanya and the butter, cut in pieces. Add 1 cup of hot water. Cover tightly with foil or the lid of the ovenproof dish. Cook in a preheated oven at 180C for 45 – 60 minutes.
Ensure you dish from all the layers by inserting your dishing up spoon right down and lifting it up. This way you can be sure to get from all the elements of the dish.
Serve with dhai (yoghurt sauce), tomato & onion salad or atchar.
© Cape Malay Cooking
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About Cape Malay Cooking & Other Delights

Cape Malay Home Cooking made easy. The Muslim community has also had a large influence on the cooking of South Africa. Cape Malay cuisine is delicious. It usually consists of a combination of fruit, spices, vegetables and meat. Using my cooking know how to inspire everyone to cook the food they love. Here you will find tried and tested simple and delicious recipes for relaxed home cooking that go far beyond baking. From easy soups and roasts to delicious breads, deserts, stews, etc… All the recipes seen here are prepared in my kitchen with photos taken by my family and me. So please don’t expect professional photography or styling, it’s just the way we have our meals on a normal day! My motto is: "Give a man a plate of food and you've fed him for the day. Teach a man to cook and you feed him for a lifetime" - Cape Malay Cooking & Other Delights Facebook@www.facebook.com/capemalaycooking https://capemalaycooking.wordpress.com/ https://twitter.com/CapeMalayCooks www.youtube.com/capemalaycooking

Posted on 19/07/2015, in Rice and tagged , , , , , , . Bookmark the permalink. 4 Comments.

  1. Amina Toefy

    Salaam Salwa…Just a Very Big Shukran for all the Amazing Recipes that you are always sharing.May Allah Always Grant you the Strenght InshaAllah Ameen. Love & Salaam Amina Toefy Date: Sun, 19 Jul 2015 18:56:07 +0000 To: amitoefy@hotmail.co.za

  2. Khanita Kemp

    Salaam Auntie

    Just wanted to know if the cup of oil in this recipe is correct ?

    Shukran for all the advice
    Khanita

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