JOYCE’S BIRYANI
Mix all ingredients and allow to marinate for at least 3 hours:
1.5 kg meat
1 tin tomato and onion mix (Indian style)
500 ml maas
½ packet biryani spices (whole spice)
50 g biryani masala
1 teaspoon ground ginger
2 teaspoons crushed garlic
30 ml lemon juice or vinegar
salt
Boil in water for about 30 minutes:
2 cups lentils
1 teaspoon turmeric
2 teaspoons salt
Boil in water for about 10 minutes:
6 potatoes, quartered
1 teaspoon yellow food colouring
Boil in water for about 10 minutes:
2 cups rice
2 teaspoons salt
Pour a bit of oil into biryani pot.
Add a handful of lentils and a handful of rice.
Ladle meat onto lentil and rice mixture.
Pour lentils onto the meat.
Top with potatoes and then the rice.
Pour about a ¾ cup of water over the mixture.
Cover pot tightly with tinfoil and then put on the lid.
Heat on stove until you can hear the mixture is simmering.
Bake in oven at 180°C for 2 hours – chicken can be cooked for about 1.5 hours.
Recipe posted by Joyce Woodley
