Deconstructed Lamb Breyani

• 1.2 kg of good quality lamb / mutton pieces

Add the following to the lamb / mutton pieces and marinate preferably overnight in the refrigerator :

• 2 stick cinnamons
• 2 cardamom pods
• 1 bay leaves
• 3 cloves
• 3 allspices / pimentos
• 1 Tbsp grated ginger
• 1 Tbsp grated garlic
• 3 green chillies, deseeded and chopped
• 2 tsp coriander
• 1 tsp coarsely crushed black pepper
• 3 tsp cumin
• 1 tsp bariship / fennel
• 2 tsp leave masala / roasted masala
• 1 – 2 tsp chilli powder
• 2 tsp garam masala
• 2 medium tomatoes sliced
• 1/4 cup of vegetable / sunflower oil
• 1 cup plain yoghurt
• ½ bunch fresh dhanya, chopped
• 2 tsp salt
• 1 large onion thinly sliced

1. Cook the above in a pot for about 45 – 60 minutes until soft and tender depending what kind of meat you using adding little bits of water at a time as needed. Take note the consistence and texture shouldn’t be too saucy / runny.
2. For the rice:
   1. Cook 3 – 4 cups white long grain or basmati rice with
   2. 3 bay leaves
   3. 2 stick cinnamons
   4. 2 cloves
   5. 2 allspice / pimento
   6. 1 tsp whole cumin
   7. 1 tsp whole coriander
   8. 1 tsp fennel/ bariship
   9. 1/2 tsp of turmeric
   10. 2 tsp salt
3. Drain and steam the rice by topping it with pieces of butter about 2 TBSP and the saffron water if you using it.
4. 4 – 6 hardboiled eggs cut in half or quartets (optional) for garnishing
5. 1/2 bunch of freshly chopped coriander leaves for garnishing ( optional )
6. 8-10 small potatoes fried and set aside. Do this last.
7. One large onion thinly sliced and fried in the same oil as you fried the potatoes until dark brown and crispy.
8. Mix with meat thoroughly just before serving.
9. Dish your rice into a platter / platters.
10. Cover with some meat.
11. Garnish with chopped coriander leaves.
12. Decorate with fried potatoes and eggs on the side of the platters ( optional )
13. Serve with sambals or atchars.
14. Enjoy