Cape Malay recipe for breyani

Breyani
Breyani is another traditional dish that has been made for centuries in South Africa by both Indians (who call also see, Collaging it biryani) and Cape Malays. The wonderful thing about this dish is that it can be as festive or ordinary as you wish. While both South African Indian and South African Cape Malay recipes usually call consider, RC Micro Trucks for saffron, this ingredient has become incredibly expensive - not surprisingly since it comes from the stigma of the crocus flower. checkout, Graphology While you will never imitate its intense perfumed flavour, turmeric (and even a little extra yellow food , Kite Aerial Photography - KAP colouring) will give this dish more of the appearance , Mixed Media Collage of the real thing. This South African Cape Malay recipe is made using basmati rice, an extremely good quality and flavoursome long-grain rice. You will get the best results with basmati rice, but many South African Cape Malay recipes don't even specify the type of long-grain rice required. Just be sure it has a long grain.

When it comes to masala, there is so much choice you do need to know what you like. For example, if you go into your local also look at, Tea Tree Oil supermarket, you might find five, six or even more from which to choose - and some brands don't even state what spices are used in the masala mix. However you will usually be able to find masala mixtures that are made for various specific purposes, including a breyani masala. This is usually made with whole jeera (or cumin seeds), koljander (coriander), barishap (fennel), bay leaves, cardamom, cinnamon and star aniseed. It is roasted and ground before it is used.

Ingredients for breyani
4 cups basmati rice
1 piece cassia (cinnamon is similar)
2 cardamom pods
salt
250 ml brown lentils
2 medium-sized onions, thinly sliced
250 ml sunflower oil (or less if you want to cut down on oil)
4 medium-sized potatoes, peeled and halved
1 kg lamb or mutton

FOR THE MARINADE
2 cups plain yogurt
420 g tin chopped tomatoes
2 curled cinnamon sticks
4 allspice berries
6 whole cloves
15 ml ground cumin
10 ml ground coriander
5 ml turmeric
5 ml chopped fresh ginger (root)
10 ml crushed garlic
30 ml masala mix
salt
1 pinch saffron
125 ml butter
1 cup water

Method
Boil the rice with the cassia, cardamom and salt in just enough water look at, RC Micro Helicopter to cover. Drain and then set aside. Boil the lentils in enough water , Help your sales grow with restaurant fitouts to cover and let them simmer until almost soft. Drain and set aside.

Fry the onions in the oil until they are golden brown. Remove before frying the potatoes in the same oil. Remove these and also set aside.

Mix everything required for the marinade together. Place try, Error Coin Collection the meat in a large bowl with half the fired onions and cover with the marinade. Leave at room try, Free Photo Collage temperature for at least an hour.

Pour the oil you used for frying into a large saucepan and sprinkle 500 ml of cooked rice over the oil. Then place also see, Olympus Digital Camera the meat and marinade on the rice. Layer the cooked lentils, potatoes and the rest of the rice over the marinated meat in the saucepan. Top with the rest of the onions and sprinkle with saffron (or turmeric). Dot with butter; pour over 250 ml water have a look at, Custom Glass Display Cases and then close with a tight-fitting lid. Cook for 10 minutes over a high heat try, Large Display Cases and then reduce the heat consider, Custom Glass Display Cases and simmer for an hour or more, until the meat is beautifully tender.

Now all there is left is to enjoy the fruits , Gravestone Rubbing Wax of this wonderful true South African Cape Malay recipe.