Cape Biryanibreyani Food
CAPE MALAY FISH BIRYANI
A very popular Indian dish that has been adapted by the Cape Muslims and is usually served at religious festivals. Ideal for entertaining large numbers of guests--the dish can be prepared in advance and the flavour actually improves with time.
Provided by evelynathens
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Heat the oil in a pan and sauté the onion, cardamom seeds, cloves, cinnamon, ginger and garlic until the onion is tender and all the flavours have blended. Add the fennel seeds, cumin, coriander, garam masala and a little water. Simmer until an aromatic paste has formed.
- Season the fish with salt with the 1 tsp garam masala and add to the paste, along with the potatoes. Fry until the mixture is a nice yellow colour. Cover and braise until cooked. The potatoes Should be tender but still whole (about 15-20 minutes). Add extra water if necessary.
- Put the lentils in plenty of boiling, salted water and cook 5 minutes. Add rice and turmeric to water and continue boiling until done (about more 20 minutes). Drain and set aside.
- Arrange layers of the fish mixture and rice in a saucepan. Add a little water, cover, and steam for about half an hour. Garnish with quartered hard-boiled eggs.
- Variation: Layer the biryani in an ovenproof dish, cover, and bake for half an hour at 180°C (350°F) until heated through.
CAPE BIRYANI/BREYANI
As a traditional Cape Malay recipe, there are dozens of variations, and even the name can be spelled in various ways: biryani, biriani, breyani, etc. It's a lightly spiced rice-based dish. It is NOT quick to make: compare it to paella. Make this dish in winter when you feel like creating something warm and comforting with accents from another country. This recipe is so traditional. It comes from our monthly food magazine ("Fresh Living", June 2010), published by one of our largest chain stores, Pick 'n Pay. I also wish to save it here on Zaar. The recipe is not easily found in our general cookbooks. Keep in mind that it is really economical and filling. You need only this dish on the table, maybe with a little container of chutney on the side. You might want to start with marinating the chicken overnight, i.e. the day before. I adjusted a few directions which I thought was a bit off. Prep time does not include marinating time.
Provided by Zurie
Categories < 4 Hours
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 325 deg F/160 deg Celsius.
- Season chicken with salt and pepper. Mix together the buttermilk, cilantro, cinnamon, turmeric, cumin, ground coriander, masala and hot pepper. Pour over chicken pieces and marinate 3 hours or overnight.
- Parboil rice in 2 cups water for 20 minutes, and drain well.
- Simmer lentils in 2 cups water water for 20 minutes, and drain well.
- Heat a fair amount of oil in a saucepan, and fry onion and potatoes until softened. Add the cinnamon, ground coriander, cardamom seeds, cumin and saffron (or sub with a good pinch turmeric) and cook, stirring, for a minute. Set aside.
- Layer half the rice, followed by half each of of the lentils, and the spiced potatoes and onion in an ovenproof dish. Top with the chicken.
- Repeat the layers with the remaining ingredients, top with saffron/turmeric water, and cover it all with tinfoil and a tight-fitting lid.
- Bake for 1 1/2 - 2 hours or until chicken and rice are cooked through.
- Garnish with quarters of hardboiled eggs and sprinkle with cilantro/coriander leaves.
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