RENE’S MUTTON BREYANI
500 g mutton
1 onion
2 bay leaves
2 star aniseed
2 teaspoons whole aniseed
4 cloves
2 teaspoons tumeric
2 to 3 cinnamon sticks
Coriander leaves
2 tablespoons (more or less) breyani masala
2 teaspoons crushed chilli (depends on you)
2 teaspoons roasted masala (I use packo)
2 teaspoons fine cumin
2 teaspoons crushed garlic and ginger
Salt and pepper
Half pck Brown lentils
2 to 2 and half cups basmati rice
In a tablespoon of oil roast bay leaves, aniseed, cinnamon sticks, and cloves. Then add onion and garlic and ginger. Rince your mutton and add as you start smelling your spices. Season with salt and pepper and give a good stir. Then add breyani masala, chilli and half cup water. Let it cook a while until the meat softens continually adding water so it doesn’t burn. Turn down heat and simmer. In 2 separate pots cook lentils and basmati rice with the tumeric. Basmati takes about 10 to 15 minutes to cook then you can turn down the heat and put a lid on. It will steam and fluff up. When lentils are nice and soft then ad to mutton and simmer. I never strain my basmati rice. Once it’s fluffy and soft then I ad a nice big blob of butter and stir it in before mixing it with the meat. After mixing rice, mutton and lentils all together I lastly ad some course salt and pepper over the top as well as chopped coriander leaves.. that’s it. Some like it hot so a nice side mix of tomatoes and onions + 1 chilli all finely chopped and mixed with vinegar will do (sambal)
Delicious!! (ps. My method is my own so ask me if there’s any questions)
RECIPE AND PHOTO: Rene Johnson
