Breyani Mixture Ingredients

• 1 kg chicken pieces or deboned lamb, cut into bite-sized pieces
• 5 tbsp Spicemaster Breyani Masala
• 4 medium onions, sliced and fried until golden brown
• 3 cloves fresh garlic, peeled and minced
• 2 tbsp fresh ginger, peeled and minced
• 5 tbsp fresh lemon juice
• 1 cup plain yoghurt
• 1 cup fresh coriander, chopped
• 1 cup fresh mint, chopped
• ½ cup cooking oil

Other Ingredients

• 4 large potatoes, quartered, parboiled
• 2 cups basmati rice, parboiled

Preparation

1. Combine all the breyani mixture ingredients into a mixing bowl and ensure that the meat is thoroughly coated with the mixture. Set aside to marinade for at least 30 minutes, allowing the flavours to penetrate and naturally tenderize the meat. 
2. For best results, prepare the mixture the day before the cooking and leave overnight in the refrigerator.

Method

1. Place the marinated mixture into a pot and cook on a medium heat for 5 to 10 minutes, stirring frequently until moisture has thickened, adding water as necessary. Add one cup of hot water if lamb is used.
2. Simmer for 30 minutes (and for an additional 1 hour if lamb is used) until gravy has thickened, then add the potatoes and rice in separate layers. Continue to simmer on a medium heat until all the liquid has dried and the rice and potatoes are fully cooked.
3. Add salt to taste. Serve with raita, carrot salad and pickled vegetables.

Contains no additives or preservatives

Allergen(s): Mustard Seed