Tag Archives: Vanessa L

Recipe for Biryani that can be used for Lamb or Chicken

lamb breyani recipe
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Recipe for Biryani that can be used for Lamb or Chicken

Biryani is the food of royalty, visiting in laws and special occasions.

Cook this iconic dish by following Vanessa’s step by step recipe

  • Author: Vanessa L
  • Prep Time: 60
  • Cook Time: 120
  • Total Time: 3 hours
  • Yield: 8 1x
  • Category: Durban Curry
  • Method: Moderate
  • Cuisine: Indian

Ingredients

Scale
  • 3 cups rice
  • 2 pinches egg yellow
  • Salt to taste
  • 2 cups brown lentils
  • Tumeric as needed
  • Dry Spices
  • 3 green cardamom /remove seeds from the pod after dry roasting
  • 2 tsp cumin/jeera
  • 1 tbs coriander seeds
  • Half tsp fennel
  • 1 black cardamom pod
  • 1 star aniseed
  • 3 cloves plus more for rice
  • 2 bay leaves
  • 2 pieces of cinnamon sticks
  • Few pepper corns OR If you have biryani spice ground use that.

Instructions

Method to Marinate Meat

  1. Dry roast the whole spices. Grind to powder and keep aside.
  2. In a small pot,Deep fry potatoes with 1 tsp egg yellow colouring until golden brown. Keep aside.
  3. In pot, add meat, yoghurt, ground spices, Kashmiri chilli powder, turmeric, tomatoes, ginger garlic paste, curry leaves, chillies and salt to taste. Cover and let it marinate in fridge for 2 hours or i prefer overnight for proper infusion of spices.

How to cook Onions, Potatoes, Lentils & Meat

  1. In a small pot,Deep fry potatoes with 1 tsp egg yellow colouring until golden brown. Keep aside.
  2. Use the same oil to fry the onion until golden brown and set aside.
  3. Par boil the rice on high for 15 minutes with 2 cinnamon sticks, 4 cloves and salt to taste. Strain and set aside.
  4. Par boil 2 cups of brown lentils; with salt and a pinch of tumeric; strain and set aside.
  5. In a large flat pot, add the same oil used to fry the onion and potato, add the marinated meat let it cook until all the water is released, for about 30 minutes, stirring a few times.

How to layer the Biriyani

  1. layer the rice with the lentils, place the potatoes around and cover with the rice.
  2. Add a few sprigs of chopped mint around; then a few curry leaves and spread the fried onion around.
  3. Slice a few pats of butter and place around the edges and a dollop in the center.
  4. I use a half cup of milk and pour it around the pot and some in the middle.

How to cook the Biryani

  1. Cook in a preheated oven set at 180C or 350F.
  2. Cook for about 2 hours check to make sure meat and potatoes are done and all liquid is dry then its done

Notes

For more recipes by Vanessa L

For more Biryani Recipes

For more Mutton / Lamb Curry Recipes

You are invited to join our Facebook group, “We are Durban Curry Lovers“, where a group of wonderful people share their tips, tricks & family secrets on our quests in becoming a Master Curry Chefs.

Keywords: breyani, biriyani, biryani, lamb

Vanessa’s Incredible Mutton Curry on Sourdough

mutton-curry-on-soursough-4
Vanessas amazing mutton curry
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Vanessa’s Incredible Mutton Curry on Sourdough

Hey all , this is my tried and tested recipe for many years. The only thing on this curry, I used a new blend of Kashmiri chili powder that I am trying out and boy is it good . This recipe is the one I use for look lamb, chicken and beef curry.

I use about 3 lbs  / 1.36kg’s  lamb shank cut up in about 1/2 inch slices and add some lamb cubes for extra meat

  • Author: Vanessa L
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 4 1x
  • Category: Durban Curry
  • Method: Moderate
  • Cuisine: Indian

Ingredients

Scale
  • 1 medium onion sliced fine
  • 1 tablespoon fresh ground ginger and garlic
  • 1 large ripe tomato
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 2 tablespoons Durban mix masala
  • 2 teaspoons chilli powder/Kashmiri
  • 2 sticks of cinnamon
  • 4 whole cardamom pods or ground cardamom 1/2 teaspoon
  • Curry leaves if available
  • 3 potatoes cut in quarters
  • Half a cup cilantro washed and chopped
  • Vegetable oil/ enough to cover the bottom of a large pot

Instructions

  1. Brown onion with cinnamon and cardamom , when browned remove cardamom / if using ground add after the masala is braised
  2. Add all spices mix for a minute then add meat with one large red tomato cubed, and ginger and garlic and curry leaves.
  3. Let it cook on high heat until the water comes out of meat, then add salt to taste and lower to medium heat and cook about 45 minutes till lamb is tender then add half a cup of hot water with potatoes and cook till potatoes are soft.
  4. Garnish with dhania
  5. Enjoy with rice and sambas or roti or a Lekka bunny!!

Notes

For chicken I use a whole chicken cut up or wings and thighs or a mixture of bone on and breasts

For beef curry, I use the same recipe, and use about 1kg beef and 2 large potatoes cut in 8 pieces