Ingredients

Method

• 4 T vegetable oil  
• 1 large white onions, finely sliced  
• 1 kg lamb pieces 
• 1 cup plain yoghurt  
• 1 T salt 
• 2 medium tomatoes, chopped 
• 3 t garlic-and-ginger paste 
• 2 t garam masala  
• 2 t breyani masala 
• 2 t leaf masala  
• 1 t Kashmiri chilli  
• ½ t ground mace  
• 1 t ground turmeric 
• 6 cardamon pods, cracked 
• 4 cinnamon sticks 
• 4 cloves
• 4 bay leaves  
• 3 star anise 
• 3 black cardamon pods, cracked  
• ½ cup lemon juice  
• 2 t sugar  
• 1 cup fresh mint  
• ½ bunch coriander  
• 500 g basmati rice, washed and soaked  
• 1 litre boiling water
• 1 lemon, sliced  
• 4 T vegetable oil 
• 2 T ghee 
• 1 large pinch of saffron steeped in ¼ cup warm milk  
• 2 t rose-water  

Method

Ingredients

1. Braise the onions in the oil until golden brown and crispy, then drain on kitchen paper and set aside.

2. Marinate the meat in the yoghurt, salt, tomatoes, garlic-and-ginger paste, ground spices, half the whole spices, lemon juice, sugar, half the mint, half the coriander and half the crispy onions.

3. Add the boiling water to the washed rice, along with remaining whole spices and half the lemon slices. Cook until ¾ done and drain any excess water.

4. Heat the oil and ghee in a saucepan and add the meat. Cook until 80 percent done.

5. Cover the meat with the drained, cooled rice. Sprinkle over a little salt and add the remaining fried onions, remaining sliced lemons, and the remaining mint and coriander.

6. Pour the saffron mixture and rose-water over the breyani and drizzle with a little extra ghee or melted butter. Cover with foil and steam for a minimum of 30 minutes over a low heat or until the rice and meat are cooked. Serve with sambal or yoghurt salad.

Cook’s note: The breyani can also be served with hard-boiled eggs and fried potato wedges.

Find more lamb recipes here

Stylist: Marcelle de Beer
Food assistant: Bianca Jones
Videographer: Barry de Villiers
Photographer: Jan Ras