Some dishes are so established that they defy tradition. Sometimes, there simply isn’t just one way to make it. When it comes to Briyani, especially, there are hundreds of ways to make it. If you’re not using lamb or beef, you can use chicken, fish and even vegetables. But this lamb briyani is just such a treat for one of those Sunday family feasts. If you’ve never tried it this way, go for it. I know you’ll love it!
LAMB BRIYANI
marinate: 2 hours | cooking time: 4 hours | serves: 8 – 10
INGREDIENTS
for the marinade
4 tomatoes
8 ml ground ginger
3 gloves garlic, finely chopped
6 ml dried chili flakes
15 ml garam masala
15 ml ground cumin
15 ml ground coriander
10 ml turmeric
5 ml ground cardamom
350 ml full cream yoghurt
salt and freshly ground black pepper
12 lamb knuckles
1 cinnamon stick or 5 ml ground cinnamon
3 bay leaves
for the rice and lentils
350 ml SPEKKO Basmati Long Grain White Rice
250 ml dried brown lentils
salt and freshly ground black pepper
for the crispy fried onions
8 small pickling onions, peeled
500 ml sunflower oil
for the turmeric water
500 ml boiling water
10 ml turmeric
METHOD
for the marinade
Cut the tomatoes into quarters. Place the tomatoes, ginger, garlic, chilli, garam masala, cumin, coriander, turmeric and cardamom in a food processor and blend until smooth. Season with salt and pepper.
for the lamb
Place the lamb in a large bowl and pour the marinade over the meat. Add the bay leaves and cinnamon, then cover and place in the fridge to marinade for 2 hours.
for the rice and lentils
Boil the rice according to the instructions on the packet, drain and let it cool to room temperature.
Cook the lentils according to the instructions on the packaging. Drain and let the lentils cool.
Season the rice and lentils with salt and pepper.
for the crispy fried onions
Slice the onions very thin, with a mandolin slicer if you have one.
Heat the oil until it reaches 160 – 170 °C. Fry the onions in batches until golden. Spoon the onions out with a slotted spoon onto a kitchen towel to drain.
layering your briyani
Heat the oven to 180 °C. Take the meat out of the fridge. Scrape most of the marinade off the meat, but keep the marinade to one side.
Heat a little sunflower oil in a saucepan. Fry the meat until brown.
Start layering the briyani. Spoon the rice into a large cast-iron pot. Spoon the lentils on top. Arrange the meat on top and then add a layer of the fried onions, making sure to keep some of the onions to serve with the briyani. Spoon the marinade on top.
Repeat the layers but make sure you end with a rice layer.
for the turmeric water
Mix the water and turmeric together and pour over the briyani.
Place a piece of tin foil directly onto the rice. Cover with a lid and place in the oven for 2 hours.
Take out and serve with extra fried onions, raita and tomato sambal.
FIND MORE DELICIOUS SPEKKO RECIPES AT SPEKKORICE.CO.ZA AND FOLLOW THEM ON INSTAGRAM AND FACEBOOK
FEATURED RECIPES
