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Cape malay biriyani
Cape malay biriyani

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We hope you got benefit from reading it, now let’s go back to cape malay biriyani recipe. To make cape malay biriyani you only need 11 ingredients and 22 steps. Here is how you do it.

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

Serve with slices of boiled egg (optional) and atchars, dhai or tomato & onion sambal. You can now find me on my TV show, Kaap, Kerrie en Koesisters, on VIA TV. DIRECTIONS Heat the oil in a pan and sauté the onion, cardamom seeds, cloves, cinnamon, ginger and garlic until the onion is tender. Put the lentils in plenty of boiling, salted. Breyani is another traditional dish that has been made for centuries in South Africa by both Indians (who call it biryani) and Cape Malays.

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