Name: Weya's breyani
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 6 servings
Cuisine: Boil
Ingredients: 1.00 kg leg of lamb cut into cubes; 15.00 ml cumin ground; 15.00 ml coriander ground; 10.00 ml turmeric; 5.00 ml chillies powder; 3 cloves whole; 3 allspice whole; 4 cardamom pods; 2 cinnamon stick; 4 garlic large cloves, crushed; 1 fresh ginger tumb size, peeled and grated; 2-3 red chilli; 125.00 ml lemon juice; 250.00 ml plain yoghurt preferably drinking yoghurt); 250.00 ml lentils; 500.00 g rice basmati; 1 onion sliced into rings; oil for deep frying; butter; 1.00 kg medium potatoes peeled; 1 fresh coriander finely chopped; 1 fresh chillies finely chopped; 12 lemon juice only; salt to season

Recipe Disclaimer

Tap for method

Ingredients (24)

1.00 kg	leg of lamb — cut into cubes
15.00 ml	cumin — ground
15.00 ml	coriander — ground
10.00 ml	turmeric
5.00 ml	chillies — powder
3	cloves — whole
3	allspice — whole
4	cardamom — pods
2	cinnamon — stick
4	garlic — large cloves, crushed
1	fresh ginger — tumb size, peeled and grated
2-3	red chilli
125.00 ml	lemon juice
250.00 ml	plain yoghurt — preferably drinking yoghurt)
250.00 ml	lentils
500.00 g	rice — basmati
1	onion — sliced into rings
	oil — for deep frying
	butter
1.00 kg	medium potatoes — peeled

For the dae (dhai) plain yoghurt

1	fresh coriander — finely chopped
1	fresh chillies — finely chopped
12	lemon — juice only
	salt — to season

Tap for ingredients

Method:

The day before
Place the cubed
meat in a large mixing bowl.
Using a pestle and mortar, grind
together all the spices, garlic,
ginger and chillies, until fine.
Add the lemon juice and the
yoghurt to make a marinade and,
using your hands, thoroughly
rub the mixture into the meat.
Cover with clingfilm and allow to
marinate in the fridge overnight.
On the day
Wash the lentils
and boil until cooked. Half-cook
the basmati rice, then strain.
Deep-fry the onions in heated
oil until golden brown, then
drain on paper towels.
To make the dae or dhai, mix
the yoghurt with the coriander,
chilli, lemon juice and salt.
To prepare
Grease the base
of a pot with butter and line
it with potatoes, completely
covering it. Add salt to taste.
Place the meat on the potatoes.
Put half the rice into the
container in which the meat
was marinated, mix it with the
leftover marinade, and put
that on top of the other pot
contents. Mix the remaining
rice with the lentils and add
that too. Lastly, place the
deep-fried onions on top of the
pot’s contents. Cover with a
tight-fitting lid. (If your pot’s lid
does not fit securely, cover the
pot with foil before putting on
the lid. It’s important that the
pot is properly sealed so that all
moisture stays inside.) Steam
the food on a medium setting
for about 45 minutes, then turn
it down to a low setting for the
last 45 minutes. After about
1½ hours the meat should be
tender and the potatoes soft
and fluffy. Serve with dae or
dhai and crispy poppadoms.