BREYANI
1 kg lamb pieces/ chicken pieces
1 tblsp of lemon juice
2 tsp salt
½ tsp turmeric powder
3 tsp chilli powder
1 tsp garam masala
2 tsp cumin powder
4 whole ealchi
2 stick cinnamon
1 tsp whole cumin
½ tsp saffron essence or few strands of saffron
2 fried onions
½ cup of maas/sour milk
3 grated tomatoes
1 grated onion
1 sachet tomato paste
¼ cup of coconut milk
3 green chillies, finely chopped
4 potatoes, cut and coloured with egg yellow and roasted in the oven on 200 ºC for 35 minutes
1 cup of masoor (black lentils) boiled for 30 minutes with ¼ tsp turmeric and 1 tsp salt
2 ½ cups of rice pre-cooked as per directions on package
¼ cup ghee/butter
¼ cup oil
1 fried onion
Marinate the meat or chicken pieces with the ingredients listed for the marinade.
In a large oven friendly pot add the ghee and butter.
Place in the marinated ingredients and allow to cook (30 to 45 minutes) until meat or chicken is done.
Place boiled masoor (black lentils) over.
Place roasted potatoes over the masoor.
Layer cooked rice on top.
Spread the last fried onion on too mixed with a little food colouring.
Cover with foil and place in the oven. Cook on 180 ºC for 1 hour.
N.B. potatoes can be fried but I prefer it roasted.
Photo: Yasmeen Ibrahim
