Breyani - Mutton or Chicken

Breyani (Mutton or Chicken)

Use SpiceMecca's butter chicken Makhani & Breyani mix to create this rich traditional meal

Ingredients: 1kg basmati rice 2kg mutton or chicken 500g lentils 9 heaped Tblsp of SPICE MECCA breyani masala 6 cloves 5 sticks of cinnamon 8 elachi pods (cardamom pods) ½ g saffron 8 fresh green chillies, slit 500ml plain Bulgarian yoghurt 2 large tomatoes, grated 3 Tblsp lemon juice Salt 8-10 medium potatoes, halved and pierced 1 ½ cups cooking oil 4 large or 6 medium onions, finely sliced 3 Tblsp ginger & garlic 1 bush green Dania, chopped 1 25g butter

Method: 1. Fry onions until golden brown & crispy. Remove and drain.

2. In the oil, fry potatoes golden. Set aside.

3. Boiled washed lentils in salted water until cooked. Wash, drain and set aside

4. Boil the washed rice with whole spices and a few strands of saffron, for 5mins only!! Wash and drain rice in colander

5. Place the remaining saffron in a dry pan and heat. Crush and add ½ cup of water & steam

6. Add to meat, 9 Tblsp of SPICE MECCA breyani masala, lemon juice, ginger & garlic and salt. Rub in well. NOTE: mutton should be marinated overnight. Chicken may be used at the same time.

7. After marinating add yoghurt, tomatoes, ¾ of fried onions, green chillies, green dhania and 2/3 of saffron water.

To Assemble: 8. In a large flat bottomed pot, place the oil that was used for onions and potatoes

9. Sprinkle a handful of lentils over the base of pot

10. Arrange meat marinade over the lentils. Cover with the remaining lentils, then potatoes, followed by the rice

11. Decorate with the remaining fried onions, sprinkle with saffron water and dot with butter. Sprinkle with 1 cup of water

12. Tightly seal the pot with the lid and place on high heat for approximately 5-10mins. Once it starts to sizzle, lower heat and simmer for approximately 1hr.

For 8-10 people

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