South African Malay Lamb Breyani (Or Chicken) Recipe

Name: South African Malay Lamb Breyani (Or Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups basmati rice; 1 piece cassia (ZEE ( you can use a little nutmeg instead); 2 cardamom pods; salt; 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); MARINADE; 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); salt; 1 pinch saffron (ZEE ( use a 1/2 teaspoon turmeric); 1/2 cup butter; 1 cup water

Servings: persons

4 cups basmati rice
1 piece cassia (ZEE ( you can use a little nutmeg instead)
2 cardamom pods
salt
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)
MARINADE
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)
salt
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).
2
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.
3
Fry onions in oil until golden, remove with slotted spoon and set aside. Fry onions in same oil until golden, remove and set aside.
4
Mix everything for the marinade together.
5
Place the meat in a large bowl with half the fried onions and cover with the marinade. Leave for at least 1 hour.
6
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.
7
Layer lentils, potatoes and the rest of the rice over the meat.
8
Layer remaining onions over potatoes and sprinkle over saffron (or turmeric).
9
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.
10
(Okay, I won't make it this way, but this is true-blue Malay down to all that oil! Which you can reduce!).

1772

kcal

Calories

Fat

228

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 4 cups basmati rice, 1 piece cassia (ZEE ( you can use a little nutmeg instead), 2 cardamom pods, salt, and more.

Yes, South African Malay Lamb Breyani (Or Chicken) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

South African Malay Lamb Breyani (Or Chicken)

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