DELENE SE BREYANI
+/- 1kg mutton,lamb or chicken
2 chopped onions
3-4 potatoes halved(more if you want)
1 tbl crushed carlic
1 tsp fine ginger( not powder)
1tbl tumeric
Fistfull of chopped dhania(coriander – cilantro.)
Salt to taste
2 cups of rice (basmati , I like tastic rice for this dish)
1/2 cup brown lentils.
( A indian curry dish is always better with fat content from meat, so with chicken leave skin on).
Cook rice and lentils with 1tbl tumeric
till el dente. Soft with still a bite. If necessary drain liquid off and add salt.
Brown meat, cook halfway before adding spices.( I do this because curry burn easily leaving a bitter taste to your dish.
Add either packet of breyani mix which some supermarkets sell or what I add(Spar spice bar).
1 tbl each ,
garam marsala,
dhania powder, coriander,
jeera,
tumeric,
mutton or chicken marsala.
1-2 chili powder
1-2 dried chilli( can use fresh chopped chillies aswell- I put fresh chillies in the sambals) .
*Start with 1 spoon each on chillies and powder, add till suit taste.*
2 tbl breyani mix (spar sells a powder)
I buy in Durban that is in seed form and I ground it in my coffee mill ( have never seen this in Cape prov)
Cook meat with spices for another 10 min. Add onions and potatoes , lift meat so that onions and potatoes go underneath. Add little water and slowly cook till potatoes are almost soft and only a small amount if water is left. Add dhania and then rice mix. Rather than stir lift meat and potatoes as to mix rice in. Steam till alk are cooked. Enjoy with chutney and sambals.
Finely chopped onion and tomatoes. Quite salty and I add chopped chili.
NB. As I use powdered spices it is not necessary to heat spices and then add meat as with seeds.
Source and photo: Delene Breytenbach
Photo: Amanda Conradie… we have used chicken
