South African Malay Lamb Breyani Or Chicken Recipe

How to Make South African Malay Lamb Breyani Or Chicken

1. Rinse 1 cup basmati rice. Combine rice, 2 cinnamon sticks, 6 green cardamom pods, and 1 tsp salt in a saucepan. Add 2 cups water and bring to a boil. Reduce heat, cover, and simmer for 15 minutes, or until the rice is cooked through and water is absorbed.
2. Drain the cooked rice and set aside.
3. Rinse 1/2 cup brown or green lentils. Boil lentils in 1 cup of water until almost soft, about 15-20 minutes. Drain and set aside.
4. Heat 1/4 cup vegetable oil in a large pan. Add 2 medium onions, thinly sliced, and fry until golden brown. Remove with a slotted spoon and set aside.
5. In the same oil, fry another 2 medium onions, thinly sliced, until golden brown. Remove and set aside.
6. For the marinade, whisk together: 2 tbsp curry powder, 1 tbsp ground coriander, 1 tsp turmeric, 1 tsp cumin, 1/2 tsp chili powder (adjust to taste), 1/4 cup plain yogurt, 2 tbsp lemon juice, and salt to taste.
7. Place 1.5 lbs of lamb or chicken (cut into bite-sized pieces) in a large bowl with half of the fried onions and coat with the marinade. Marinate for at least 1 hour (or longer for deeper flavor).
8. Pour the used oil from frying onions into a large, heavy-bottomed saucepan or Dutch oven.
9. Sprinkle 1 cup of cooked rice over the oil. Arrange the marinated meat over the rice.
10. Layer the cooked lentils, 2 medium potatoes (peeled and cubed), and the remaining cooked rice over the meat.
11. Layer the remaining fried onions over the potatoes. Sprinkle 1/4 tsp saffron threads over the top.
12. Dot the top with 2 tbsp butter. Pour 1 cup of water over the layers.
13. Cover the saucepan with a tight-fitting lid. Cook over high heat for 10 minutes. Reduce heat to low and simmer for 1 hour, or until the meat is tender. If needed, add a little more water during simmering to prevent burning.
14. Gently fluff the breyani with a fork before serving. Garnish with fresh cilantro, if desired.