MINCE BREYANI
I made this mince breyani last week, good grief, it is delicious!!
Easy and quick and extremely delicious breyani
Ingredients:
Serves 4 – 6
2 cups basmati rice
500 g lean steak mince
15 ml oil
2 large onions, finely chopped 1 large tomato, finely chopped 5ml crushed ginger
10 ml crushed garlic
2 pieces stick cinnamon
5 cardamom seeds
3 cloves
10 ml leaf masala
5 ml turmeric
5 ml ground jeera/cumin
5 ml ground koljander/coriander 2 teaspoons salt
2 cups frozen mix vegetables
2 large potatoes, quartered (optional)
50 g butter
1/4 cup water
Method:
Cook the basmati rise in enough water to cover until nearly tender. Rinse and drain in a colander. Wash and drain minced meat. Heat oil, add onions, cardamom and stick cinnamon and cook until onions are transparent. Add all the spices and simmer for 15 minutes, adding water to prevent it from sticking and burning. Add mince to sauce, stirring to prevent lumps forming. Cook covered for 10 minutes, then add tomato and potatoes if using and cook until almost tender, about 15 minutes. Add the frozen veg and cook a further 10 minutes. Layer a third of the rice in a casserole dish top with a third of the mince. Add a second and third layer of rice and mince ending with a layer of rice. (So in effect you will have 3 layers). Dot with butter and water. Cover and microwave for 10 – 15 minutes to finish cooking the breyani. Garnish with chopped dhanya leaves.
I omitted the mixed vegetables. And added a teaspoon of chilli powder and a teaspoon of akhni masala…
Also, before I layered, I put some butter in the bottom of the pot, and inbetween on the rice layers. It added a rich creaminess.
Enjoy!
RECIPE: Cape Malay Cooking & Other Delights – Salwaa Smith
PHOTO: Sa-eede Daniels
Farida B Ahmed
I made this mince breyani last week, good grief, it is delicious!!
Easy and quick and extremely delicious breyani