Note: You can
apportion the above quantities to suit
the number of serves.
Finely chop the coriander and
mint leaves. Blend the cumin and cardamon seeds, garam masala,
together with the cinnamon.
Cut the meat in bite size
pieces. Add salt to the meat and thoroughly mix with all the spices
and herbs. Melt the butter in a separate container and add to the
meat. . Add the yoghurt, cream and mix well. Allow to marinate for 1-2
hours in a cool place.
Boil the eggs. Allow to cool in
cold water. Remove shells and set aside. Cut in halves
Peel the potatoes and quarter.
To avoid the potatoes tainting, immediately place in cold water after
Fry the onion slices in the
vegetable oil until just light golden. Remove from oil and set aside.
Pat dry the quartered potatoes and fry until light golden. Remove from
oil and set aside.
Cook the rice in boiling water
for 5-6 minutes or until the rice is two thirds cooked. Drain and set
aside. Fluff up the rice grains so that the grains do not stick
Dissolve the saffron colouring
in 350 ml of warm water.
Use a large cooking pot that is
big enough to contain all the ingredients and rice. The pot should
also have a tight fitting lid. In Mauritius, a semi moist flour dough
is used to seal the cover with the pot itself. A large rice cooker can
also be used. Place a thin layer of the partly cooked rice at the
bottom of the cooking pot. Place a layer of half of the meat and spice
mixture with half of the potatoes and fried onions. Add the six halves
of the boiled eggs. Cover with a layer of half of the partly cooked
rice. Repeat with another layer of the meat, spices, potatoes, eggs
and onions. Cover with rest of the partly cooked rice.
Sprinkle the rice with the
saffron coloured water. Cover the cooking pot and cook over low heat
for 60-90 minutes or until the rice is fully cooked. Check the meat to
ensure that it is cooked as well. Add some more hot water if necessary
to cook the rice to your preferred consistency. The secret is to have
the rice, meat and potatoes cooked to perfection. Not always easy to
Serve carefully and avoid
crushing the potatoes and eggs. Some chefs use a tea cup saucer to
serve the bryani.
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