Mutton biryani African style
Once tasted, a biryani will be one of your favourite meals. It has its origin in the East and is popular in Malaysia and in India. This is a recipe that Ma Dorah Sitole has adapted, and which was once used in a Spekko Rice advert.
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Loading... Ingredients
- 3 cinnamon sticks
- 5 cardamom pods, crushed
- 2 green chilies, chopped
- 2,5 ml (½ tsp) turmeric
- 5 ml (1 tsp) mutton masala
- 45 ml (3 tbsp) dry briryani mix
- 1 large tomato, grated
- 250 ml (1 cup) buttermilk or maas
- 125 ml ½ cup) oil
- 2 large onions, chopped
- 2 medium potatoes, cut into wedges
- 15 ml (1 tbsp) grated fresh ginger
- 15 ml (1 tbsp) crushed garlic
- 5 ml (1tsp) salt
- 375 ml (1½ cups) Spekko India Gate Classic Basmati Rice
- 185 ml (1/3 cup) brown lentils
- 4 eggs, hard boiled, cut into wedges
- 65 ml (¼ cup) butter, melted
- 5 ml (1 tsp) turmeric, dissolved in 1 tablespoon of hot water
1 kg stewing mutton
Marinade
Stew
Method
- Place mutton in a large bowl. Prepare marinade by mixing all ingredients together, spoon over mutton, mix and marinate for at least 2 hours or overnight.
- For the stew; heat oil in a large saucepan and add onions, potatoes, ginger, garlic and salt. Fry until potatoes are lightly browned.
- Add marinated meat and cook covered for 30 minutes.
- Cook Spekko rice in 6 cups of boiling water for about 20 minutes or according to instructions on packet.
- Place lentils in hot water and cook until soft. Mix Spekko Basmati rice and lentils together.
- Preheat oven to 160 °C.
- Spoon half of the rice mixture into an ovenproof dish, followed by a layer of mutton stew. Top with boiled eggs and finish with remaining Spekko rice and lentils.
- Drizzle with butter and turmeric. Cover with greaseproof paper and lid of casserole dish. Bake for 1 hour.
- Garnish with coriander leaves and egg wedges. Serve with a tomato and onion sambal.
- Spekko Long Grain Parboiled Rice can be used in this recipe.
- Substitute the mutton with chicken pieces on the bone if you prefer.
- In the original recipe, saffron is used instead of the turmeric.
From the Spekko kitchen