Breyani, one of the jewels in the KZN culinary crown, is a magnificent dish that touches every base – there’s meat, there’s vegetables, there’s rice … and above all, there’s that great spicy Asian input that makes this meal a favourite not only of diners, but of the men who cook it. A breyani is a fine accompaniment to a braai as a side dish, or more usually as a main course in its own right. For new cooks intent on broadening their skills, breyani is a basic and it’s also forgiving because it allows the experimental cook to produce unique versions and personal interpretations of this great classic.experiment with this!To make a designer mutton breyani for four, you will need:
For the masala:
1 teaspoon mustard seeds
1 teaspoon white cardamom pods
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon ground turmeric
For the rest of the breyani:
500g braai chops
4 cups white rice
4 onions
4 tomatoes
50mm fresh root ginger
4 red chillies
2 bay leaves
2 sprigs curry leaf
1 bunch fresh coriander
1 star anise
4 sticks cinnamon
Sunflower or canola oil
Salt and coarse ground black pepper to taste.
First controversial item – the meat. Traditionally, cheaper cuts of mutton are used, usually on the bone, which makes economic sense but does keep you rather busy dealing with the bits. Cooks with deeper pockets or access to a private flock of sheep should consider using thickly cubed boneless lamb cut from the leg.
Next, the masala. This isn’t “curry powder” but a freshly ground blend of spices. Feel relatively free to experiment with the quantities and types of spices. Beginners should, however, stick to the rules. Combine the ingredients of the masala in an electric grinder and reduce them to a fine dust. Cover and reserve.
Boil the rice in lightly salted water until done, then drain, cover and reserve.
Peel and thinly slice the onions. In a food processor, reduce the garlic, ginger and chillies to a coarse paste. But beware – some cooks can develop an allergic reaction to raw chilli juice, so if you are one of these, wear clean kitchen gloves. Remove the chilli pips to reduce the heat. Take a 4â„“ saucepan, ideally with a heavy bottom. Pour in sufficient oil to just cover the bottom and bring this up to medium heat. Add the garlic, ginger and chilli paste plus the thinly sliced raw onions.
Stir occasionally until the onions are soft and transparent. Add the meat and let it brown on all sides, adding a little extra oil if necessary. Add the diced and peeled tomatoes to the pot plus the curry leaves, bay leaves, cinnamon and star anise. Stir well and watch closely to prevent it burning. Add the freshly ground masala and stir well to evenly distribute this powerful addition to the flavour. Now turn down the heat and add the cooked, drained rice. Stir so that the original contents of the pot are well mixed with the rice.
Taste your production and season with salt and black pepper. Remove from the heat and garnish with torn leaves of fresh coriander. Serve to wild roars of acclaim and delight. – David Basckin |fw
