MAUD’S BRIYANI

MAUD’S BRIYANI FOR

FAIZEL, DEMPSEY AND STEPHEN

INGREDIENTS

8-10 lamb chops/ or chicken cut into fairly big pieces

4 big grated tomatoes- 1and half chopped onion

1 kg rice – 1 cup boiled lentils

8 cardamon, 8 cloves, 3 cinnamon stick, 2 heaped tbs  ginger and garlic

1 cup plain fat free yoghurt, curry leaves, pinch saffron

5 mounds butter, curry powder according to your taste, jeera powder, dhania powder

Turmeric powder and 6 finely diced green chillies

METHOD

Par boil rice in salted water and  and add quarter tsp turmeric – drain rice

Boil lentils and mix into rice

Marinade meat/chicken in masala, jeera powder and dhania powder for 1 or more hours

Add condiments to hot oil- Braise onion until golden brown- Add  1 heaped tbs masala to your taste, heaped tbs jeera powder and tsp dhania powder to onion

Add tomatoes, curry leaves, ginger,garlic and chillies – Simmer

Add marinaded chicken/meat to tomato mixture and braise! Add yoghurt

Cook until meat/chicken is semi soft

Now add boiled rice and lentils and mix with a big spoon into the curry mixture and simmer( the meat/chicken will now cook further on a low temp.)

Put saffron into half cup boiled water until water turns orangey

Pour over the rice

Put five mounds of butter also on top of rice

Simmer on low heat for another 30-40 min.

Boiled eggs or potatoes is optional and could be added to lamb bryani

(Only potatoes can be added to chicken bryani NOT eggs)