Foodies
CHICKEN BREYANI There are many different ways to make a Breyani. Every culture has its own method and ingredients. My Breyani is a mixture between the Cape Malay version that I learnt from Cass Abrahams and the Indian version I learnt from Sheila Morar.
INGREDIENTS 1 kg chicken pieces 6 potatoes, quartered 4 carrots, sliced
MARINADE 250 ml yoghurt 1 tin of tomatoes, chopped Salt to taste 8 cardamom pods 3 sticks cassia Hentie Burger
6 whole allspice 6 whole cloves 10 ml ground cumin 5 ml ground coriander 5 ml turmeric 10 ml ginger, grated 10 ml garlic, crushed
INSTRUCTIONS
15 ml curry powder (fragrant masala)
•
Mix the yoghurt, tomato, salt and all the spices and marinade the meat and vegetables for at least 30 minutes.
•
Fry the onions in oil, drain and set aside.
•
Put half the rice into a large, thick-based casserole (cast iron with a flat bottom works well) and spoon half the lentils on top of the rice. Cover with the marinated meat and vegetable mixture, add the remaining rice and then the remaining lentils and cover with the fried onions. (Sheila put grated carrots on top with the fried onions.)
•
Dab with butter. Mix the saffron with boiling water and pour over the dish. Cover with a tightly fitting lid and bake in the oven for 1 hour at 180°C. Pierce with a fork to test if the potatoes are soft. Serve with a yoghurt sauce.
2-3 chopped green chillies 6–10 curry leaves (optional) 3 large onions, sliced 30 ml vegetable oil 500 ml basmati rice, parboiled for 10 minutes and drained 250 ml brown lentils, boiled and drained 100 ml butter 250 ml boiling water Pinch of saffron (optional)
Discover more of Antoinette's delicious recipes in Life on a Table To order your copy contact Bonn Nortjé at Venture Publications: bonn@venture.com.na
FLYNAMIBIA FEBRUARY 2024
13
