A Simple Breyani
Published in Meat Dishes, South Africa
The only authentic thing about this recipe is that the rice and meat is cooked together, but it is much simpler than a real breyani, tastes pretty good and is a very cost-conscious, yet filling and delicious – especially if you use beef stewing meat like chuck.
Ingredients:
- 500 g stewing meat (beef or lamb)
- 2 medium onions, sliced
- 3 cloves garlic, crushed
- 15 ml grated fresh ginger
- 2 pieces cinnamon
- 12.5 ml curry powder
- 5 ml ground cumin
- butter/oil for cooking
- 5 ml ground coriander
- 5 – 10 ml turmeric
- 3 tomatoes, skinned, finely chopped (or tinned Italian tomatoes)
- 200 ml yoghurt
- 15 – 30 ml sugar
- 150 – 200 g uncooked rice
- salt & freshly ground pepper
Preparation:
- Brown the seasoned meat in the oil/butter. Take out the meat as it browns, and when it is all browned add the onions and ginger to the fat in the pan, adding a little extra if necessary.
- Saute until the onion starts to soften. Add the garlic and cook for a minute or two.
- Add the cinnamon, curry powder, cumin, coriander and turmeric and stir-fry for a minute or two on medium heat.
- Stir in the tomatoes, and when they have started to break down into a mush add the yoghurt.
- Bubble up the mixture, stirring constantly, and return the meat to the saucepan. Reduce the heat and simmer gently till the meat is tender and the sauce thick, adding water sparingly as needed.
- Add the well-washed rice, season well with salt, pepper and sugar. Stir together, then add boiling water a cup or two at a time, adding as it is needed, and simmer until the rice is tender.
- Taste for seasoning and adjust if necessary. Serve with sambals like tomato-omon or sliced bananas.
Notes:
- A little bone in the meat adds to the flavour, but boneless meat also works well.
Serves about 4.
