Cape Malay Breyani – Cape Malay Cooking & Other Delights – Salwaa Smith
2 tablespoons butter
4 tablespoons onion, choppel
1 tablespoon ginger, minced
4 garlic cloves, peeled and minced
1 teaspoon ground cinnamon
Pinch saffron or turmeric
Pinch cayenne pepper, optional
½ cup low-fat plain yogurt
1½ pounds boneless lamb, cubed
salt and pepper to taste
2 cups cooked basmati rice, stirred with a pinch of saffron or turmeric
2 tablespoons shredded or whole almonds
1 tablespoon golden raisins
1 hard-boiled egg, quartered
1 teaspoon chopped parsley
Heat 1 tablespoon of the butter in a saucepan. Add the onion, ginger, garlic, cinnamon, turmeric, and cayenne pepper and sauté over medium heat for about 3 minutes.
Combine the onion mixture with the yogurt in the blender and puree until smooth. Set this mixture aside.
Heat the remaining butter and sauté the meat, a few pieces at a time, until golden on all sides. Season with the salt and pepper then add the yogurt mixture, cover the saucepan, and simmer over low heat for 20 minutes. Remove lid and simmer for another 15 minutes, stirring occasionally.
Combine the meat with the rice and smooth the mixture into a large baking dish. You may cover the mixture with foil and refrigerate until ready to serve or bake the mixture in a preheated oven for 25 minutes at 170C. Garnish before serving.
1kg lamb chops
500g thinly slices onions
15ml crushed garlic
5 bay leaves
5 whole cloves
2ml dried thyme
5ml dried sage
20ml curry powder
60ml lemon juice or vinegar
5ml salt (or too taste)
Combine the marinade ingredients and marinade chops for at least 1 hour or longer if you have time. Transfer into a oven proof dish cover with sliced onions and cook, covered, with aluminium foil in a preheated oven (200C) for 50 – 60 minutes.
Serve with mashed potatoes and steamed mixed vegetables.
Savoury / Dhanya Rice
2 cups uncooked long grain rice or basmati rice
1 onion, finely chopped
3 cardamom pods
2 stick cinnamons
1 teaspoon salt
Handful chopped dhanya
Parboil the rice until half cooked.
Pour into a colander, rinse, leave the rice in the colander whilst preparing the onions.
Heat your saucepan over medium heat, add the butter, melt, add the cardamom and stick cinnamon. Add the onions. Braise the onions until golden brown. Add the half cooked rice, salt and a cup of water. Heat the rice until warmed through. Add the dhanya, stir with a fork to loosen the grains and turn the heat off. Leave the sealed saucepan on the stove, the retained heat will complete the cooking process and any water left will be absorbed leaving you with fluffy and tender.
Add a cup of mixed vegetables with the rice before steaming.
Add a tin of drained chick peas with the rice before steaming.
CHICK PEA RICE
Having canned chick peas on hand is quite useful for a quick and easy meal. When using canned chick peas, you don’t even have to cook for long. To make rice using chick peas doesn’t take much time at all. I like to add chopped pieces of boneless chicken for a filing meal for the kids. I don’t use much chili powder but to make an adult version, go ahead and increase the amount of chili powder and add some chopped green chilies to spice it up.
2 cups of cooked rice
1 tin of canned chick peas
1 onion, chopped
1 tomato, chopped
2 sticks cinnamon
3 cardamom pods
Salt to taste
½ teaspoon ginger and garlic paste
½ teaspoon chili powder
Pinch of turmeric
½ teaspoon garam masala
½ teaspoon jeera powder
2 teaspoons oil
Small pieces of boneless chicken
Chopped dhanya leaves for garnish
- Heat oil in a saucepan.
- Add onions and sauté till translucent.
- Add stick cinnamon and cardamoms.
- Add the chicken now if using.
- Stir and cook approximately 10 minutes or until chicken are cooked.
- Then add the ginger garlic paste and sauté for 30 sec before adding the tomatoes.
- Add the chick peas and some salt.
- Cover and cook for about 5 minutes till the chick peas are cooked.
- Add the turmeric, chili powder and garam masala and sauté for another couple of minutes.
- Add in the cooked rice and mix it up well the cooked chick peas.
- Garnish with chopped coriander leaves.
- Serve warm.