This recipe is a definite keeper for that special occasion. The taste and the aroma of this dish. Let me rather not say anything further 😋
From My Kitchen To Yours – keeping our heritage alive
Just another easy way to cook Breyani without loosing any flavours based on my authentic Cape Malay recipe. Absolutely delicious.
1.2 kg of good quality lamb / mutton pieces
Add the following to the lamb / mutton pieces and marinate preferably overnight in the refrigerator :
2 stick cinnamons
2 cardamom pods
1 bay leaves
3cloves
3 allspices / pimentos
1 Tbsp grated ginger
1 Tbsp grated garlic
3 green chillies, deseeded and chopped
2 tsp coriander
1 tsp coarsely crushed black pepper
3 tsp cumin
1 tsp bariship / fennel
2 tsp leave masala / roasted masala
1 – 2 tsp chilli powder
2 tsp garam masala
2 medium tomatoes sliced
1/4 cup of vegetable / sunflower oil
1 cup plain yoghurt
½ bunch fresh dhanya, chopped
2 tsp salt
1 large onion thinly sliced
Cook the above in a pot for about
45 – 60 minutes until soft and tender depending what kind of meat you using adding little bits of water at a time as needed. Take note the consistence and texture shouldn’t be too saucy / runny.
For the rice:
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