South African Malay Lamb Breyani (Or Chicken)

May 17, 2023May 17, 20230 3
South African Malay Lamb Breyani - A savory and aromatic one-pot meal
in Mediterranean

Prep

60 min

Cook

120 min

Ready In

180 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 )
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

Nutrision Information

Servings Per Recipe
10
Calories
703
Sugar
6g
Fat
27g
The South African Malay Lamb Breyani is a beloved dish that has roots in the Cape Malay cuisine of Africa. The dish is derived from the traditional Indian Biryani, and the Cape Malay version has a more complex and fragrant flavor profile. The unique blend of spices and herbs used in this recipe makes it an aromatic and savory one-pot meal that is perfect for feeding a crowd. The dish has a lovely balance of savory and spicy flavors and is traditionally served with a side of Raita or Sambals.

Instructions

1.Rinse the rice in cold water until the water runs clear. Drain and set aside.
2.In a large pot, add the cassia, cardamom pods, and salt to 8 cups of water. Add lentils and bring to a boil over high heat. Reduce heat and simmer for 30 minutes, or until the lentils are soft.
3.Fry the onions in vegetable oil until crispy, then remove and reserve the onions on paper towels.
4.In the same oil, fry the potatoes until brown and crisp. Remove and drain on paper towels.
5.In another pot, brown the lamb in 1 tablespoon vegetable oil, then add the yogurt, tomatoes, cinnamon sticks, allspice berries, cloves, cumin, coriander, turmeric, ginger, garlic, and masala. Mix well.
6.Add 1/2 cup water and bring to a boil. Reduce heat and simmer for 30 minutes.
7.Preheat oven to 325°F (165°C).
8.Layer the rice in a large ovenproof pot or casserole, rinse the saffron and sprinkle over the rice. From the pot with lamb, spoon 1/3 over the rice, then layer with half the crispy onions and potatoes. Repeat the layering process until everything is used up. Cover the pot or casserole with a tight-fitting lid and bake for 2 hours.
9.Melt the butter and pour over the top of the rice. Cover once again and leave in oven for another 5 minutes to finish cooking.

PROS

South African Malay Lamb Breyani is a fragrant and filling one-pot meal that can be made with chicken or lamb.
The combination of spices and herbs create an aromatic explosion of flavor that will wow your taste buds.
This recipe is perfect for feeding a crowd and can be made ahead of time.

CONS

This recipe can be time-consuming and may require several pots and pans for preparation.
The high calorie and fat content may not be suitable for those on a restricted diet.

HEALTH & BENEFITS

While South African Malay Lamb Breyani does not boast any specific health benefits, herbs and spices used in the recipe, like ginger and cinnamon, are known to possess anti-inflammatory and antioxidant properties.
Lentils used in this recipe are packed with protein, fiber, and many essential nutrients.

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