Cape malay biriyani
Cape malay biriyani

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, cape malay biriyani. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Cape malay biriyani is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Cape malay biriyani is something which I’ve loved my whole life. They’re nice and they look wonderful.

Place the ghee in a saucepan over a medium-high heat. Add the onion and sauté until tender and lightly browned. Meanwhile, place the spices in a coffee grinder or blender and blend at high speed until fine. DIRECTIONS 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.

To get started with this recipe, we must prepare a few components. You can have cape malay biriyani using 11 ingredients and 22 steps. Here is how you can achieve it.

The ingredients needed to make Cape malay biriyani:
  1. Make ready 1 kg chicken thighs or approx 8 large thighs
  2. Prepare 350 grams long grain rice
  3. Take 1 madras curry paste
  4. Take 1 tin chopped tomatoes
  5. Make ready 2 tsp garlic powder
  6. Take 2 medium onions
  7. Prepare 2 medium carrots
  8. Make ready 150 grams puy lentils
  9. Prepare 1 salt pepper to taste
  10. Make ready 1 handful of currants (optional)
  11. Get 1 chicken stock

It a winner with everyone I have made it for. Breyani is another traditional dish that has been made for centuries in South Africa by both Indians (who call it biryani) and Cape Malays. The wonderful thing about this dish is that it can be as festive or ordinary as you wish. Fry the cinnamon stick and bay leaf.

Steps to make Cape malay biriyani:
  1. Day 1. Cover chicken thighs with curry paste and garlic powder and cover in fridge for 12 hours +.
  2. Day 2. Chop onion and carrot and lightly fry in a little oil in a wok.
  3. Add tomatoes to wok
  4. Add chicken and stock to wok
  5. Place lid on and simmer for approx 2 hours stirring occasionally
  6. Place lentils in separate pot and cover with boiling water, simmer for 20 mins. Rince in colander with cold water until water runs clear
  7. Boil rice in lots of water with a chicken stock cube and 3 teaspoons of curry paste. Only cook 60% rice needs to be aldente, drain and rince with cold water untill water runs clear, this also stops the cooking process.
  8. Place rice and lentils into large bowl and mix well, put to one side.
  9. Clean up, kitchens looks like a bomb went off.
  10. When chicken has had its time remove from wok and place in large oven dish with lid
  11. Strain remaining liquid in to a jug or bowl and put to one side add carrots and onions to chicken, add currants (optional)
  12. At this point you shoud have a jug of cooking liquid, a bowl of rice and lentils and an oven dish with chicken, veg and currants.
  13. Place rice and lentil mix on top of chicken in oven dish and pad down to fill gaps
  14. Do not fill dish to top as rice is going to expand.
  15. pour half the cooking liquid through the rice, spreading over surface. Remember you can add more later if needed during cooking, you need enough to cook the rice but no more.
  16. Place lid on dish and in oven on 200c for approx 90 to 120 mins depending on oven. Rice will steam and fluff up. If liquid cooks of and rice needs longer than add a little more.
  17. When rice is light and fluffy remove from oven and allow to cool. Your not finished yet!
  18. When cool move rice from top into a clean large bowl and season to taste.
  19. Shred chicken from bone and add to bowl chop skin in small pieces and add to bowl. Discard bones.
  20. Mix well so chicken is evenly distributed through rice.
  21. Cover with clingfilm and cool then fridge over night. Trust me its better the next day.
  22. Day 3. Serve whats needed and freeze the rest in individual foils. Reheats great in microwave. Enjoy.

The wonderful thing about this dish is that it can be as festive or ordinary as you wish. Fry the cinnamon stick and bay leaf. Add the chopped onion and salt. Saute until the onions are golden brown. Boil rice, cassia, cardamom and salt in sufficient water to cover.

So that is going to wrap it up for this exceptional food cape malay biriyani recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!