Recipe for Flour & Oil Biryani Spice Pocket

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This recipe is at its best when carried out over 2 days. However at a push, allow a 2 hour marination time ;)

Ingredients

1 kg chicken/beef/lamb
1and a half onions (sliced thinly)
2 tomatoes (chopped)
4 potatoes (pealed & quatered)
1 cup of buttermilk or yogurt
good squirt of lemon juice
1 heaped tsp of crushed garlic
1 heaped tsp of fresh ginger
ground pepper
1/2 cup of oil
1/2 cup of dry lentils that have been cooked (with stock, 1/2tsp of salt and 1/2 tsp of turmeric)
2 cups of parboiled rice
hand full of fresh coriander

Don't have the spices?

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Day 1

Place your meat into a large mixing bowl or casserole.

If Chicken - you can use braai pieces - cut up further into smaller pieces. Don't worry about using long drumsticks

If Lamb or beef, cut into 4cm chunks. You can use marrow/shin bones, or stewing cuts.

Gently remove the whole spices from the top of the spice pod. Don't worry if there is a bit of a mix.

Done

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Crush the coriander seeds (round, brownish seeds) to expel flavour, and pour over meat

Done

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Add the ground spices into your meat, together with lemon juice, ginger, garlic, tomatoes, half an onion- sliced, yogurt and a good grind of pepper. Mix well, and marinate for a few hours, preferably overnight.

Done

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Day 2

Preheat your oven to 180 degrees. Par cook 1 cup of rice. And cook 1 cup of lentils. Leave both aside.

Done

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To your marinated meat, add 4 peeled and quartered potatoes to the meat, and mix well.

Done

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To a large heated pot, add bay leaves, cinnamon stick and star aniseed with sliced onions. Cover base of the pot with ordinary cooking oil, and stir fry for a couple of mins - on medium heat, until onions soft and fragrant (around 10 mins). Use sufficient oil, we will be browning our meat in it.

Done

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Remove 3/4 of your onion, your cinnamon sticks, and star aniseed and keep them a side. Allow the rest of the onions to go a deeper brown.

Done

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Slowly add your meat mixture into the fragrant oil, and mix in meat well.

Done

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Cook for 15 - 20 mins, stirring frequently. (For chicken - 5 - 8 minutes) You want to brown well, but don't let it burn. You also want to keep at least half of the sauce that went into the pot, so don't let it dry out.

Done

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Lets layer!

Place all of your meat with the gravy into a deep casserole or oven dish. Then cover the meat with your lentils like a layer. Next, spoon over your rice to cover the lentils. Finally, take the fried onions & whole spices that you kept aside and rake it over the top of your rice

Done

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Cover an oven dish tightly with foil, and place in oven for 1h30 mins for beef/lamb (30 mins for chicken). Check after an hour to ensure it is still moist. Check for readiness of rice, potatoes, and tenderness of meat.

Chicken should be done after an hour.

Lamb and beef will require another 45 mins. Meat should be done but not dry.

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Remove from oven, and allow to rest with foil on for 15 mins.

Done

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