Eid Lunch was a delicious lamb breyani served with all the sides.
The breyani was even more delicious the next day.
Some lunch inspo for today its super cold in Cape Town and a delicious,hearty meal is always a winner.
A delicious lamb breyani post anniversary supper 😉.My husband favourite dish is breyani I'm also a fan of breyani but we prefer the masala and rice separate the love of more masala 😄
I use small amounts as my little humans dont want to eat meat they say they dont eat sheep😂
Lamb breyani Recipe:
1kg lamb pieces(thick rib)
3tsp ginger&garlic paste
Few strands saffron soaked enough for masala and rice
2 heaped tsp jeera powder
2 heaped tsp coriander powder
2tsp chilli powder
1/2tsp Kashmiri chilli powder
1/2tsp turmeric powder
3tsp breyani masala (I tried the spice city brand was really good)
Salt to taste
2tomatoes grated or liquidised
3 each Bay leaf,stick cinnamon, cardamom pods,all spice,cloves.
3 cups fried onion about 4 onions deeped fried you can buy ready made biristo.
Parboiled rice about 4 cups
Parboiled lentils 1/2cup
6 potatoes halved parboiled I prefer it then deep fried until crispy we like extra potato
Marinade meat with all spices, tomato ,yogurt and whole spices.Its best to prepare the marinade day before the time.
Heat a pot add the onions keep about 2tbs for the rice.
Add the marinated meat I don't add oil as the onions have some oil from the frying of it in deep oil.
Allow the meat and onion to cook at this stage check on the colour and taste adjust the spices if you want I usually add a little more yogurt at this stage.
Allow to cook on medium heat for lamb to be soft soft tender cook slow and dont stir all the time.
While that is cooking parboil the rice etc
Once rice is parboiled layer it with the onions,lentils and saffron add dollop of butter and steam.
You can layer the rice then the masala or keep it separate this time I layered.
Serve with dhai, acthar, carrots&peas etc
#allaboutfood #homemade #lambbreyani #indiancooking #delicious #foodie