South African Malay Lamb Breyani or Chicken
Experience the rich, aromatic flavors of South African Malay Lamb Breyani (or Chicken), a dish that beautifully combines tender spiced meat, fragrant basmati rice, and hearty lentils in a comforting baked casserole. Layers of golden caramelized onions, warm spices like cardamom and cinnamon, and the creaminess of yogurt create a well-balanced and deeply flavorful meal. This breyani is slow-cooked to perfection, allowing the spices to infuse every grain of rice and every bite of tender lamb or chicken. Topped with fresh cilantro and optional boiled eggs, it's a stunning centerpiece for sharing with family or friends. Perfect for a festive feast or a wholesome dinner, this classic South African recipe offers an unforgettable taste experience!
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Recipe Information
Ingredients
- 1 kg Lamb shoulder (cut into cubes)
- 2 cups Basmati rice
- 1 cup Brown lentils
- 2 Large onions (sliced thinly)
- 4 Garlic cloves (minced)
- 1 tbsp Fresh ginger (grated)
- 1 cup Yogurt
- 1 tsp Turmeric powder
- 2 tsp Ground coriander
- 1 tsp Ground cumin
- 1 tsp Garam masala
- 0.5 tsp Ground cinnamon
- 4 Cardamom pods
- 4 Cloves
- 2 Bay leaves
- 3 tbsp Vegetable oil
- 2 tbsp Butter
- 1.5 tsp Salt
- 0.5 cup Fresh cilantro or parsley (chopped, for garnish)
- 3 Boiled eggs (optional, for garnish)
Instructions
Rinse the basmati rice in water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
Rinse the brown lentils and boil them in water with a pinch of salt for about 15 minutes, until just tender but not mushy. Drain and set aside.
In a large pot or Dutch oven, heat the vegetable oil and butter over medium heat. Add the sliced onions and sauté until golden brown, about 10–12 minutes. Remove half of the browned onions and set aside for later use.
Add the garlic, ginger, cardamom pods, cloves, and bay leaves to the pot. Stir for 1–2 minutes until fragrant.
Add the cubed lamb and cook until browned on all sides, about 10 minutes.
Stir in the turmeric, ground coriander, ground cumin, garam masala, ground cinnamon, and salt. Cook for another 2 minutes to toast the spices.
Lower the heat and add the yogurt to the pot, mixing well to coat the lamb. Cover the pot and let the lamb simmer for 30 minutes, stirring occasionally.
In a large pot of boiling salted water, cook the soaked basmati rice for about 5 minutes until partially cooked. Drain and set aside.
Preheat the oven to 180°C (350°F).
Layer half of the partially cooked rice over the lamb mixture in the pot. Add a layer of cooked lentils and scatter half of the reserved browned onions on top. Repeat with a final layer of rice, lentils, and browned onions.
Cover the pot tightly with a lid or aluminum foil and bake in the preheated oven for 40–50 minutes, allowing the flavors to meld and the rice to finish cooking.
Once cooked, fluff the rice gently with a fork. Garnish with chopped cilantro or parsley and sliced boiled eggs (if using).
Serve hot with a side of yogurt or a crisp salad for a complete meal.
Nutrition Facts
Calories |
808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 692 mg | 30% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 5.3 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 158 mg | 12% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 916 mg | 19% | |
*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.
