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Chicken Breyani
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Salwaa’s Simple Chicken Breyani
No mess, no fuss, cooked in one pot from raw ingredients, no pre-cooking required. As you probably know there are hundreds of different breyani recipes out there. Each culture or country has at least one version of how to cook breyani. Alternative names: Biriyani, Biriani, Beriani, Briyani, Briani, Birani, Buriyani, Bariania, Beriani.
Biryani is a mixed rice dish originating from the Indian subcontinent. It is made with aromatic spices, rice, brown lentils and usually some type of meat, chicken or in some cases without any protein (meat). Usually fried potatoes and sometimes boiled eggs are added.
Salwaa’s Cape Malay Cooking
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
1 chicken, cut into pieces
1 teaspoon salt or to taste
1 teaspoon whole pepper corns
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon whole cumin seeds
1 teaspoon whole coriander seeds
2 teaspoons roasted masala or leaf masala
1 teaspoon chilli powder
½ teaspoon turmeric
1 teaspoon whole fennel seeds
2 teaspoons garam masala
2 teaspoons freshly grated garlic
2 teaspoons freshly grated ginger
5 cardamom pods
5 allspice, pimentos
5 cloves
3 pieces stick cinnamon
3 bay leaves
3 green chillies, halved
½ cup of fresh mint leaves
½ cup fresh coriander leaves
3 medium onions braised very dark, almost burnt, in a little oil. ( keep about a tablespoon onions aside)
1 cup of plain yoghurt or buttermilk
A few strands of saffron (optional)
Method:
In a heavy based pot mix all the ingredients. Marinate for a few hours the longer the better preferably overnight.
1 cup of cooked brown lentils, optional
3-4, semi soft deep fried potatoes
4 cups of long grain or basmati rice
Cover the 4 cups of rice with boiled water.
Add 1 teaspoon of salt and tablespoon of oil, stir well and keep in boiling water for 30 minutes.
After meat is well marinated in pot, put stove on high.
Add potatoes then lentils if you using it (optional)
Strain rice and layer over meat.
Add 2 cups of boiling water.
Cover with remaining braised onions and some fresh coriander.
Dot with butter
Cover pot.
After 5 minutes turn stove down to medium heat for 10 minutes then turn on low heat for a further 20 minutes.
Dish from the bottom upwards.
Enjoy!
Expats – shop my eBooks online at https://capemalaycookingdelights.com/
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Read my online magazine – https://capemalaycookingdelights.com/salwaas-cape-malay-magazine/
One Pot Chicken Breyani
No mess, no fuss, cooked in one pot from raw ingredients, No pre-cooking required.
As you probably know there are hundreds of different breyani recipes out there. Each culture or country has at least one version of how to cook breyani. Alternative names: Biriyani, Biriani, Beriani, Briyani, Briani, Birani, Buriyani, Bariania, Beriani.
Biryani is a mixed rice dish originating from the Indian subcontinent. It is made with aromatic spices, rice, brown lentils and usually some type of meat, chicken or in some cases without any protein (meat). Usually fried potatoes and sometimes boiled eggs are added.
Salwaa’s Simple Chicken Breyani
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage since 2011!
Ingredients:
1 chicken cut into pieces
1 tsp salt
1 tsp whole pepper corns
1 tsp cumin powder
1 tsp coriander powder
1 tsp whole cumin seeds
1 tsp whole coriander seeds
2 tsp roasted masala or leaf masala
1/2 tsp tumeric
1 tsp whole fennel seeds
2 tsp garam masala
2 tsp freshly grated garlic
2 tsp freshly grated ginger
5 cardamom
5 allspice
5 cloves
3 pieces stick cinnamon
3 bay leaves
3 green chillies halved
1/2 cup of fresh mint leaves
1/2 cup fresh coriander leaves
3 medium onions braised very dark almost burnt in a little oil. ( keep about a TBSP aside)
1 cup of plain yoghurt or buttermilk
A few strands of saffron (optional)
Method: In a heavy based pot mix all the ingredients. Marinate for a few hours the longer the better
1 cup of cooked brown lentils (optional)
3-4, 1/2 cooked deep fried potatoes (optional)
4 cups of long grain white rice or basmati rice.
Cover 3-4 cups of rice with boiled water.
Add 1 tsp of salt and TBSP of oil, stir well and keep in boiling water for 30 minutes.After meat is well marinated in pot, put stove on high.
Add potatoes then lentils if you using it (optional)
Strain rice and layer over meat.
Add 2 cups of boiling water.
Cover with remaining braised onions and some fresh coriander.
Dot with butter (optional)
Cover pot.
After 5 minutes turn stove down to medium heat for 10 minutes then turn on low heat for a further 20 minutes.
Enjoy!
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Breyani
Cape Malay Breyani – Cape Malay Cooking & Other Delights – Salwaa Smith
Cape Malay Breyani
Fish Breyani
Fish BreyaniFish Breyani – Cape Malay Cooking & Other Delights – Salwaa Smith
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
3 cups long grain rice or basmati rice
1½ cups frozen mixed vegetables
1 cup cooking oil
3 large potatoes
2 large onions, sliced thinly
1kg firm fish pieces of your choice, like hake or snoek
1 tomato, chopped
¼ cup buttermilk
1 – 2 green chillies, chopped
1½ tsp jeera / cumin
3 cloves
3 allspice
3 cardamoms
2 stick cinnamons
1 tsp salt
2 Tbsp butter
Fish Masala
7 cloves of garlic, minced
1 tsp salt
½ – 1 tsp chilli powder
3 tsp jeera / cumin
Juice of 2 lemons
1 tsp turmeric / borrie
1 Tbsp vegetable oil
Method:
Boil the rice in water until half done. Drain, rinse and set aside. Peel the potatoes, cut into slices. Heat the oil in saucepan, fry the potatoes until lightly browned and semi soft, set aside.
Drain excess oil from the saucepan, add the chopped onions, fry until golden brown. Add the chopped tomato, buttermilk, green chillies, jeera, cloves, allspice, cardamoms, stick cinnamon and salt.
Simmer over low to medium heat for 10 minutes or until onions are soft.
Meanwhile, make the masala to fry the fish. Combine all the spices in a small bowl, stir to combine. Wash and dry the fish pieces, smear the masala mixture all over the fish. Leave to sit for 10 minutes before frying in the left over oil used for frying the potatoes.
Arrange the potato slices at the bottom of a large heavy based pot / saucepan. Add half of the rice on top of the potatoes, spreading it evenly. Arrange the fish slices on top of the rice, then the onion mixture, then the mixed vegetables ending with the remaining rice. Dot the butter on top of the rice add 1 cup of hot water.
Cover and steam to complete over low to medium heat for about 20 minutes. Turn the heat off and leave to rest for 10 minutes before serving with lemon atchar or blatjang.
© Cape Malay Cooking
Prawn Breyani
Prawn Breyani
Prep Time: 1 hour, 30 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:
500g Basmati rice
1 kg large prawns shelled and deveined
To marinate prawns:
1 cup yogurt
Juice of 1 lime/ lemon
1/2 tsp turmeric powder
2 tablespoons garlic paste
1 tablespoon ginger paste
Salt to taste
To fry: 4 large onions sliced thinly (divided into 3 equal portions)
3 large tomatoes chopped finely
For dry masala/ spice mix:
2 tablespoons whole koljana/coriander seeds
1 tablespoons whole jeera/cumin seeds
1 tablespoon saunf/ aniseed/ fennel seeds
1 tablespoon poppy seeds
2 pieces of cinnamon
5 cloves
5 green cardamom
10-12 black peppercorns
2 dry red chillies
For wet masala: 2 green chillies
1/2 cup fresh dhanya leaves
1/2 cup fresh mint leaves
3-4 tablespoons fresh chopped dhanya/coriander leaves
4-5 tablespoons cooking oil
Preparation:
Wash the rice. Soak it in warm water for 30 minutes.
Cook the rice till almost done. Drain remaining water (if any) and keep aside.
Marinate the prawns with the marinating ingredients.
Heat a flat pan on a medium heat and gently roast all ingredients mentioned under “For dry masala/ spice mix” till they start to become slightly darker and give off a faint aroma.
Now grind all the roasted ingredients to a fine powder in a clean, dry coffee grinder or use a mortal & pestle.
Grind the ingredients mentioned under “For wet masala”, to a smooth paste in a food processor.
Heat the cooking oil in a deep pan till hot and then fry 1 of the 3 portions of sliced onions till crispy and golden. When done, drain and remove from the oil and keep aside on paper towels to garnish breyani later.
In the same oil, add the remaining sliced onions and fry till soft. Now add the tomatoes and fry till soft.
Add all the dry and wet masala ingredients prepared earlier and fry till the oil begins to separate from the whole mix.
Now add the prawns and all the marinade to this spice mix. Stir and allow to cook till the prawns are done. Do not overcook as the prawns will get rubbery in texture. Season with salt if required.
Remove from heat.
Take a large, deep baking dish/ ovenproof dish (it MUST have its own cover) and grease lightly with cooking oil. Layer the rice and prawn as follows: rice – prawn – rice. End with a layer of rice.
Garnish with the crispy fried onions, chopped dhanya leaves. Cover the dish and seal tightly.
Bake in a hot oven for 30 minutes.
Arabian Breyani
Arabian Breyani
Ingredients
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
Garnish
2 tablespoons shredded or whole almonds
1 tablespoon golden raisins
1 hard-boiled egg, quartered
1 teaspoon chopped parsley
Method
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.
CHICK PEA RICE
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.
Chick Pea Rice
Ingredients:
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
Method:
- 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.
Cape Malay Cooking & Other Delights - Salwaa Smith 
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