CAPE MALAY BREYANI
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Food Lovers Recipes
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Ingredients

  • CAPE MALAY BREYANI
  • Serves at least 6
  • 750 g lamb, mutton or chicken pieces
  •  
  • For the marinade
  • 3 stick cinnamons
  • 5 cardamom pods
  • 2 bay leaves
  • 5 cloves
  • 5 allspices
  • 1 Tbsp grated ginger
  • 1 Tbsp grated garlic
  • 2 – 4 green chillies, deseeded and chopped
  • 2 tsp koljana / coriander
  • ½ tsp coarsely crushed black pepper
  • 3 tsp jeera / cumin
  • 2 tsp leave masala / roasted masala
  • 1 – 2 tsp chilli powder
  • 2 tsp garam masala
  • 2 medium tomatoes
  • ½ cup plain yoghurt
  • ½ bunch fresh dhanya, chopped
  • 2 tsp salt
  • ½ – 1 cup brown lentils
  • 4 large potatoes
  • 1 cup vegetable oil
  • 2 large onions, peeled and sliced
  • 3 – 4 cups long grain or basmati rice
  • 2 bay leaves
  • 2 stick cinnamons
  • 2 tsp salt
  • 2 large onions, peeled and chopped
  • 1 tsp wholesale cumin/jeer
  • 1 tsp whole coriander/koljana
  • 1 tsp fennel/barishap
  • ½ tsp black mustard seeds
  • 1 tsp saffron soaked in half cup hot water
  • 100 g butter
  • 4 – 6 hardboiled eggs

Instructions

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