Cape Biryani Breyani
Experience the aromatic allure of Cape Biryani Breyani, a South African take on the classic biryani that fuses bold flavors with comforting layers. This satisfying one-pot dish features tender, spice-marinated bone-in chicken, creamy potatoes, and earthy brown lentils nestled beneath a fragrant bed of partially cooked basmati rice. Infused with exotic accents like saffron milk, cardamom, and cloves, each layer absorbs the rich aromas of the biryani spice mix, garlic, ginger, and fresh herbs such as coriander and mint. Slow-cooked to perfection, this recipe captures the art of sealing flavors with steam, yielding a dish that's as vibrant in taste as it is in presentation. Perfect for family gatherings or celebratory feasts, Cape Biryani Breyani is best served with cooling yogurt-based raita or tangy chutney for a complete, irresistible meal.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1.5 kg Chicken pieces (bone-in, skinless)
- 1 cup Brown lentils
- 4 large Potatoes (peeled and quartered)
- 1 cup Plain yogurt
- 4 medium Tomatoes (grated or finely chopped)
- 2 large Onions (finely sliced)
- 6 cloves Garlic cloves (minced)
- 2 tablespoons Fresh ginger (grated)
- 0.25 cup Ghee or vegetable oil
- 3 tablespoons Biryani spice mix
- 1 teaspoon Turmeric powder
- 2 sticks Cinnamon sticks
- 2 leaves Bay leaves
- 6 Cloves
- 6 Cardamom pods
- 0.5 cup Fresh coriander (chopped)
- 0.25 cup Mint leaves (chopped)
- 1 pinch Saffron strands
- 0.25 cup Warm milk
- 2 teaspoons Salt
- 4 cups Water
Instructions
Rinse the basmati rice until water runs clear, then soak in water for 30 minutes. Drain and set aside.
Rinse and soak the brown lentils for 15 minutes. Drain and parboil in salted water for 10 minutes. Drain and set aside.
Boil the quartered potatoes in salted water until just tender. Drain and set aside.
In a large bowl, mix yogurt, biryani spice mix, turmeric, minced garlic, grated ginger, and salt. Add the chicken pieces and coat well. Marinate for at least 30 minutes (or overnight for deeper flavor).
Heat ghee or vegetable oil in a large pot over medium heat. Add the cinnamon sticks, bay leaves, cloves, and cardamom. Sauté for a minute until fragrant.
Add the sliced onions and sauté until golden brown. Add the grated tomatoes and cook until the mixture thickens and the oil separates.
Add the marinated chicken with all the marinade into the pot. Cook for 10-15 minutes until the chicken is partially cooked and the spices are aromatic.
Layer the parboiled lentils over the chicken mixture in the pot, followed by a layer of the boiled potatoes.
In another pot, bring 4 cups of water to a boil. Add the soaked and drained basmati rice and cook for 5 minutes until half-cooked. Drain and spread the rice over the potatoes in the pot.
Dissolve the saffron strands in warm milk and drizzle over the rice. Sprinkle the chopped coriander and mint leaves on top.
Cover the pot with a tight-fitting lid. Reduce the heat to low and cook for 30-40 minutes, allowing the steam to finish cooking the layers. Do not open the lid during this time.
Remove from heat and let the biryani rest for 10 minutes before serving.
Fluff the rice gently with a fork, mix layers slightly, and serve warm with raita or chutney.
Nutrition Facts
Calories |
4958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.9 g | 164% | |
| Saturated Fat | 56.3 g | 282% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1446 mg | 482% | |
| Sodium | 6566 mg | 285% | |
| Total Carbohydrate | 404.0 g | 147% | |
| Dietary Fiber | 65.8 g | 235% | |
| Total Sugars | 61.6 g | ||
| Protein | 546.4 g | 1093% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1489 mg | 115% | |
| Iron | 51.7 mg | 287% | |
| Potassium | 10644 mg | 226% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
