INDIAN RECIPES

HOENDER BRIYANI DEUR KULSUM KAMALIE : 

 http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/indian-recipes.html


[RSG RESEPTE]
Bestanddele
1 kg Hoender
2 of 3 koppies rys (tot by kookpunt gebring en dan afgehaal en gedreineer)
1 koppie lensies
5 aartappels, geskil en in 4 blokkies gesny
2 of 3 uie
‘n tamatie of ½ blikkie tamaties
½ soetrissie
Kardamom
Kaneel
2 teelepels masala
1 teelepel briyani masala
1 teelepel komyn
1 teelepel borrie
5 naeltjies
5 "all spice"
10 peperkorrels
Kerrieblare
Danja, opgekap
Gemmer
Knoffel
1 teelepel rissie (opsioneel)
1 Koppie suurmelk of karringmelk (of gooi bietjie suurlemoen of asyn by gewone koppie melk)
Metode
Plaas hoender, masala en melk in ‘n bak en verkoel in die yskas vir ‘n uur
Braai uie tot deurskynend
Voeg knoffel en gemmer by en braai nog bietjie
Plaas al die bestandele met die hoender in ‘n bak en plaas die lensies en dan die rys bo op.
Stip met 'n paar sukke botter bo-oor (opsioneel)
Plaas waspapier of foelie bo-op en prut vir ‘n uur op medium hitte
Sprinkel danja bo oor en bedien.
Wenk:
Skep met ‘n piering om al die lae vas te vang.Berie v/d Velden Smith
Beula Hossein

hier is briyani Resep julle....

LAMB BREYANI                                

Ingredients 

 http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/indian-recipes.html

20 lamb pieces                                          

500 grams of Basmati rice 

3 onions finely chopped 

8 cloves of garlic peeled and grated on fine side of grater 

1 big chunk of fresh ginger , peeled and grated on fine side of grater 

6-8 potatoes cut into cubes 

3 tablespoons of Breyani Masala 

1 cup of cooked lentils 

1 teaspoon of chili powder 

1 tablespoon of turmeric 

1 tablespoon of salt

Oil for frying potatoes 

A bunch of fresh coriander 

A few cubes of butter 

3 cardamon pods and a 

few stick cinnamon. 

Method 

Deep fry cubed potatoes in oil , put aside when done . Soak basmati rice in hot water for ten minutes , get rid of that water , now add fresh hot water about a litre , a teaspoon of salt and some turmeric( optional ) , boil for ten minutes , strain and leave one side . In a big pot fry lamb pieces and onions until golden brown , add the garlic and Ginger and a cup of boiling water cook on medium heat until water has cooked away , stir occasionally . Repeat this process of adding a cup of hot water and cooking the meat about 3 times or until the meat is nearly tender . Now add all your spices and salt , Braise for about 5 minutes , stirring . Now add a cup of hot water and cook on medium heat until meat is tender now add half a cup of hot water the rice , potatoes, butter , the cooked lentils and coriander on top . Cook on medium to low heat for ten minutes , give it only one stir , now switch off the stove, Close the pot , and walk away . Come back in half an hour , dish up and serve with a slaai/ sambal .

Martie Fourie Moolman

Phuris

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/indian-recipes.html
1 k meel
¼ k melk
½ k water
2 E botter


Meng goed
Vorm gholf groote balletjies
Rol dun uit
Diepbraai


Martie Fourie Moolman
UMPA KOORA:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/indian-recipes.html
(ertappels)
500 g gekookte ertappels in blokkies
2 E olie
1 t fyn koljander
1 t fyn komyn
1 t mostertsaad
2 fyn gemaakte knoffelhuisies
½ soetrissie fyn gekap
'n paar kerrieblare
1 t borrie
½ t rissiepoeier
1 E vars gerasperde gemmer
sout
2 e vars suurlemoensap
½ t asafoetida (as jy het)


Metode:
Braai mosterdsaad, rissie, ui, knoffel en kerrieblare. Sprinkel asafoetida oor.
Voeg gekookde ertapple blokkies, sout en borrie by
Roerbraai vir so 5 min
Verwyder van hitte en voeg vars suurlemoensap en koljander by.
Bedien met Phuris of Parethas 


Martie Fourie Moolman

Splitertjie Bhajias

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/indian-recipes.html
2 k splitertjies, oornag geweek
1 ui gerasper
1 t bakpoeier
1 t gemaalde koljander
1 t gemaalde komyn
1 gekapte rissie
1 t vars gerasperde gemmer
2 knoffelhuisies fyn
2 E vars gekapte koljander blare of ment
1 t sout
olie vir diepbraai


Metode:
Dreineer ertjies en maal dit (of voedsel verwerk dit)
Voeg ander bestandele by en meng goed (as te styf, voeg bietjie water by)
Vorm in okkerneut grote balletjies en diepbraai tot goudbruin
Sous:
1 ui gerasper
1 knoffelhuisie fyn
1 t vars gerasperde gemmer
1 t rissiepoeier
1 blikkie geskilde tamaties
½ k water
Braai ui.
Voeg knoffel en rissie by
Voeg water en tamatie by
Kook 5 min
Voeg bhadjias by en prut vir 10 min in die sous
Bedien met phuris, parethas of rys .

Lekker kerrie:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/indian-recipes.html
Braai 2 uie,
5ml Komyn
5ml Koljander vir 5 min.
Voeg 8 aartappels / 8 hoenderporsies/ Butternut by en meng goed.
Voeg res van die speserye by:
7 ml gerasperde gemmer
2 knoffelhuisies
2 rissies (vars/gedroog)
15 ml borrie
15 ml kerriepoeier
2 kaneelstokke
Verdun 20g tamatiepasta met 200ml water en voeg by.
Laat die stap weg indien Butternut gebruik word.
Voeg groente 1 op ‘n slag by:
Blomkool / wortels
Butternut / Patat
Eiervrug / Mushrooms
Laat kook vir 1 min.
Geur met sout en peper.
Kook tot gaar.
Roer ‘n handvol gekapte of baba spinasie deur as die
aartappels / hoender/butternut gaar is.
Voeg ‘n blik chickpeas by. (Opsioneel)
Indien hoender gebruik word – bedien met rys en slaai.
Indien aartappels/butternut gebruik word – bedien as bykos by
braaivleis of as ‘n vegetariese gereg.Geniet!"Dalene Murdoch Kruger"

Helena Kruger

Sri Lanka-Pampoenkerrie
Wattakka kalu pol

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/indian-recipes.html
(genoeg vir 8-10)
Hierdie is ‘n eenvoudige groentekerrie wat klaargemaak word met geroosterde, droë klapper en rys.
1kg pampoen
2 eetlepels geroosterde kerriepoeier (Sri Lanka-kerriepoeier werk die beste.)
2 mediumgrootte rooi uie (dun ringe gesny)
3 soetrissies (haal pitte uit en kap fyn)
4 huisies knoffel (fyn gekap)
½ teelepel fenegrieksaadjies
1 teelepel rissiepoeier
1 teelepel borrie
½ teelepel mosterdsaad
1 eetlepel mosterdpoeier
2 koppies klappermelk (vars, indien moontlik)
7 kerrieblaartjies
1–2 teelepels sout
4 eetlepels sonneblomolie
Om mee dik te maak:
2 eetlepels rys (gerooster)
4 eetlepels droë klapper (gerooster)
J Was pampoen en sny in blokkies. Los die groenerige skil aan.
JMaak olie warm en braai uie, kerrieblare, knoffel en soetrissies in ‘n groot kastrol.
JVoeg mosterdsaad by.
JIn ‘n mengbak, meng al die ander bestanddele met pampoen en kantel dit in die kastrol met die klappermelk. Hou aan met kook oor ‘n lae hitte totdat pampoen net sag is.
JIntussen kan jy in ‘n pan die rys en klapper bruin braai totdat dit geurig ruik. Dan maal jy dit saam tot ‘n poeier.
JVoeg die gemaalde, geroosterde rys en droë klapper by om die kerrie te verdik en ekstra geur te verleen gedurende die laaste paar minute van kook.
(Oorspronklike resep deur Sunil Ranasinghe) " Helena Kruger"
29 May 2010 


 

Carol Elliott Claassen

INDIAN BUTTER CHICKEN

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/indian-recipes.html
150ml natural yogurt
50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
400g can tomatoes
1 1/4 tsp salt
1kg chicken, skinned, boned and cubed
75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream
Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.Put the chicken into a large mixing bowl and pour over the yogurt mixture.Set aside. Melt together the butter and oil in a medium wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry


Veerligte Indiese Pofbrood

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/indian-recipes.html
Baie lekker saam met Kerrie geregte
750ml Koekmeel
15ml Bakpoeier
Knippie sout
30ml Botter
1eier geklits
250ml warm melk
Olie vir diepbraai
Sif meel en bakpoeier saam. Voeg sout en botter by en vryf in tot mengsel soos broodkrummels lyk. Voeg eier en warm melk by en meng tot n sagte deeg. As die deeg te klewerig is voeg nog bietjie meel by. Rol deeg uit op n meelbestrooide oppervlak in n 5mm dik vierkant. Sny deeg in vierkante en diepbraai dit vir so 2min. tot opgepof en goudbruin.[N. Abrahams] "Helena Kruger"


INDIAN BUTTER CHICKEN RECIPE

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/indian-recipes.html
Ingredients:
1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream
How to make butter chicken :
Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
Put the chicken into a large mixing bowl and pour over the yogurt mixture.
Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.


HOENDER BREYANI

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/indian-recipes.html
2 hoenders in stukke gesny
2 koppies rys gaar
Swartlensies
5 aartapples halfgaar
10 eiers - opgekook
Uie gebraai in olie
Speserye vir hoender (hoender moet hierin gele word)
2 teelepels vinkel
2 teelepels koljander
2 teelepels borrie
4 teelepels fyn rooi rissies
4 teelepels growwe rooi rissies
6 stukkies kardemompitte
1 eetlepel knoffel
1 eetlepel gemmer
Rooi, nat masala
½ koppie suurlemoen
Koppie inkomaas (suurmelk/karringmelk/natuurlike yoghurt)
250 gram botter
Pak die hoender in ‘n groot pot
Sit aartappels oor en dan 10 eiers
Gooi swartlensies oor en dan rys
Gooi botter bo-oor
En dan gebraaide uie
Gooi 500 ml water bo-oor alles en laat dit vir 3 ure stadig prut tot gaar. "Van ons Kosmaters"

Louise Groenewald
Cape Malay Cooking & Other Delights
Ramadan Recipes - Salwaa Smith
Ietsie geurig vir ons Maleise vriende!

Chicken pakoras (daltjies)

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/indian-recipes.html
Ingredients:
450g chicken breast (cubed)
1 teaspoon lemon juice
1 teaspoon crushed garlic
1 teaspoon crushed ginger
1 onion
2 green chillies
½ teaspoon turmeric
1 teaspoon chilli powder
1 teaspoon salt
1 teaspoon koljana powder
Batter:
200g chana flour
1 teaspoon salt (or to taste)
1 teaspoon chilli powder
1 teaspoon koljana powder
1 teaspoon jeera powder
1 teaspoon baking powder
2 tablespoon chopped dhanya
Oil for frying
Method:
Parboil chicken. Allow to cool, rub chicken with lemon juice and set
aside.
Liquidise garlic, ginger, onion, chillies, turmeric, chilli powder, salt
and koljana together.
Smear chicken pieces with the mixture, leave to marinade for at
least 2 hours.
For the batter:
Mix chana flour, salt, chilli powder, koljana, jeera, baking powder
and dhanya in a mixing bowl.
Add water gradually and mix to a smooth batter. Consistency
should be that of a thick pancake batter. Rest for 20 minutes. Dip
chicken pieces into the batter and fry 5 – 8 minutes in moderately
hot oil turning half way through.
Drain on absorbent kitchen paper.
VARIATION:
Cut green pepper in circles dip into batter and fry as above.
Dip washed spinach leaves into batter and fry as above.
Can be shallow fried.

DHAI
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/indian-recipes.html
1/2 cup yoghurt beaten.

1 cup corriander leaves chopped.

2 green chillies.

1 tsp. grated ginger.

salt and sugar to taste.

Directions

Grind all the ingredients except yogurt to a fine paste, mix with yogurt and chill. *Onepakistan*

Helena Kruger
Ons wat so lief is om BERYANI" te maak**
n Noodsaaklike bykomstigheid vir skerp vleis-geregte.Geen Beryani behoort ooit sonder "DHAI" voorgesit te word nie=Cass Abrahams.
DHAI

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/indian-recipes.html
250ml Natuurlike joghurt
5ml sout
5ml Komynsaad
2ml [1/2t] gekapte groen brandrissie
5ml fyngedrukte vars knoffel
60ml [4e] gekapte vars koljanderblare
Plaas alles behalwe die koljanderblare in jou voedselverwerker en meng deeglik
Voeg gekapte koljanderblare by en meng goed
Plaas in jou yskas vir so 1h sodat dit kan half dikkerig word
gebruik dit saam met Lekker Breyani** 18/3/12 Helena Kruger*


Helena Kruger
CHAPATI

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/indian-recipes.html
Mix 1 cup whole wheat flour and 1 cup of all purpose with a 1/2 tsp salt. Add 3/4 cup water, knead until smooth. Divide into 10-12 balls and roll into thin circles.
Cook on an ungreased, hot skillet for about 30 seconds each side. You can also toast it on the stove like such
Then brush with butter and sprinkle with salt. Mmm sooo good!
Serve it with something tasty like Baingan Bharta and Fennel Rice for a quick and easy Indian inspired meal*Foodologie*12/5/12


NAAN

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/indian-recipes.html
(makes 6-8)
Indian breads recipe
1 tsp sugar
1 tsp fresh yeast
¾ cup warm water
1½ cups all-purpose flour
plus extra for dusting
1 tbsp oil
1¾ oz/50g unsalted butter plus extra for greasing
1 tsp onion seeds
salt to taste

GARLIC NAAN
For garlic naan add 3-6 chopped garlic cloves to the dough.
Place the sugar and yeast in a small bowl or measuring cup, add the warm water and mix well until the yeast has dissolved. Let stand for 10 minutes, or until the mixture is frothy.
Sieve the flour. Place the flour in a large bowl. Make a well in the center, add the oil and salt, and pour in the yeast mixture. Mix with your hands to form a dough, adding more water, if necessary. Turn out onto a lightly floured counter and knead for 5 minutes, or until smooth.
Return the dough to the bowl, cover, and let rise in a warm place for 1½, or until it has doubled in size.
Preheat the broiler to high, and grease a sheet of foil. Turn a dough out onto a floured counter and knead for 2 min. Break off small balls with your hands and pat them into circles 4½ inches/12 cm in diameter and ½ inch/1 cm thick.
Place the dough circles onto the grassed foil and cook under the very hot broiler for 7-10 minutes, turning twice, brushing with the butter and sprinkling with the onion seeds.
Serve warm or keep wrapped in foil until required.

ROTI / CHAPATI

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/indian-recipes.html
(makes 6-8)
Indian bread recipes
This is the least fattening Indian bread.
1½ cup whole wheat flour, plus extra for dusting
½ tsp salt
1 cup water
Sieve the flour and place it in a large bowl. Add the salt and nix well. Make a well in the center and gradually pour in the water, mixing well to form a supple dough.
Knead the dough for 7 minutes, then cover and let stand for 15-20 minutes. It time is limited, roll out the dough immediately. Divide the dough into 16 equal-size portions. Roll out each piece of dough on a well floured counter.
Place a large, heavy bottom skillet on high heat. When steam starts to rise from the skillet, reduce the heat to medium.
Place the chapati in the skillet and when it starts to bubble turn it over. Carefully press down on the bread with a clean dish towel or a flat spoon and carefully turn it once again. Remove the bread from the skillet and keep warm while you make the others.
Serve immediately. Some people like to brush it with a little melted butter before serving.


Helena Kruger
Roti Flatbread

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/indian-recipes.html
Roti is a popular flatbread in the regions of South America that have East Indian influences in their cuisine, such as Suriname and Guyana. Roti is similar to both Indian flatbreads and to tortillas - it's a simple dough that is rolled out in a circle, and cooked on a hot griddle. It can be stuffed with potatoes or lentils before it's cooked (dhalpuri), used as a wrap, or simply served on the side of a plate of curry or dhal, to help soak up all of delicious sauce. These roti are thin, soft, and pliable, and can be made with white or wheat flour.
2 1/2 cups self-rising flour, or 2 cups self-rising flour and 1/2 cup whole wheat flour
2 tablespoons vegetable oil
1 cup warm water
Vegetable oil for pan
Melted butter
Place flour(s) in a bowl. Mix in the 2 tablespoons of vegetable oil.
Add water slowly, stirring as you go, until dough starts to come together. Keep stirring, adding a little more water if dough is still dry, until dough forms a ball.
Turn dough out onto counter and knead, adding a little flour if the dough is too sticky. Dough should be soft, but not sticky enough to stick to your hands or the counter.
Let dough rest for 10 minutes, covered with a damp cloth.
Roll out dough in a large circle, about 1/4" thickness. Spread about 1 teaspoon vegetable oil over the surface of the dough. Roll the dough up into a long roll.
Cut the dough into 8 to 10 pieces. Roll each piece out flat into a 6 inch circle. Let circles rest, covered with damp cloth, for 5 minutes.
Heat a flat heavy griddle or skillet (a cast iron skillet or crepe pan works well) over low to medium heat.
Roll the first circle of dough out as thin as possible (to about an 8-9 inch diameter circle).
Add about 1 teaspoon oil to the skillet. Place dough in hot skillet. Cook until bread puffs up and turns light brown on the skillet side. Slide bread to the each of the pan with your fingers, and quickly flip to brown the other side (about 1-2 minutes).
Remove from heat and place roti in a colinder to cool. Cover roti with a damp towel while you cook the rest. Add more oil to the skillet as needed.
Roti can be reheated just like tortillas: in a low oven, wrapped in foil, or in the microwave covered with a damp cloth. Brush roti with melted butter before serving, if desired.
Makes 10 6-8 inch rotis*South American Food*12/5/12

Helena Kruger
Naan

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/indian-recipes.html
2 cups all purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1 tsp sugar
3/4 tsp salt
1/2 tsp oil
1/2 cup yogurt
1/2 cup milk (warmed)
Butter for brushing naans
Chopped coriander/ garlic, cumin for sprinkling

Method:
Mix the flour, baking powder, baking soda, sugar, and salt together in a bowl. Make a well in the centre and add the yogurt and oil. Add half the milk and mix everything together to form a ball. At this point, you need to gauge how much more milk to add. Your dough needs to be soft such that if you poke it with your finger, it leaves an indentation. Knead for 7 minutes until the dough is almost bubbling. Keep covered in a warm place for 2 hours. Although the dough will rise, it will not double and may be slightly sticky to touch.
Heat a heavy bottom skillet. Divide the dough into six balls. Roll each ball into the shape of a teardrop with the aid of extra flour. At this point, you can sprinkle whatever garnish you like such as coriander or leave it plain. Brush the other side of the naan with water and place the water side down onto the skillet. Cover with a lid immediately. You will see the top of the naan bubbling. After a minute or so, turn the pan upside down so that the naan is exposed to the direct flames of the fire (the naan will stick to your pan because of the water) until the that side is cooked. This usually only takes a few seconds. Brush butter on the naan and serve immediately.
If you don’t have a direct flame, you can cook the top of the naan on the top rack in the oven under the grill or you can turn your skillet upside down over your electric hob (hold the skillet as close to the hob without touching it as possible).*Rasa Malaysia* Asian Recipes 12/5/12

Julanda Swanepoel
'n Indiese kollega het eenkeer vir my 'n bak breyani gemaak en toe ek so lief is daarvoor haar spesiale resep met my gedeel:
Shamierah se Hoender Breyani:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/indian-recipes.html
1 Hoender.
2 koppies rys
1 koppie lensies
Masala's - 1 Teelepel van elke - Breyani Mix, Breyani & Masala, Hoender Masala, Leaf Masala, Meat Masala
3 Eetll kerrie
1 Tamatie,
1 Ui en genoeg garlic & ginger - Braai in 'n diep kastrol. Sout na smaak..
Voeg fyn hoender by die tamatie, ui en garlic in kastrol en braai tot gaar.
Kook rys en lensies apart, ontwater en meng saam. Voeg by hoender. Gooi dan kerrie en Masala's by, meng baie goed. Laat alles dan deurkook tot droog. Sit cling wrap onder die deksel om te verhoed dat die breyani weer nat word. .Jy kan gekookte eiers in die helfte deursny en ook in die Breyani mensgel sit.
Maak enige asyn slaai by. 15/5/12

Elzje van Rooyen
CHICKEN BIRYANI 

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/indian-recipes.html
(serves 6-8)
Biryanirecipes.comj
Ingredients:
4 cups basmati rice
1 stick cassia and 2 cardamom pods
salt to taste
1 cup brown lentils
2 onions, thinly sliced
4 potatoes, peeled and halved
1 kg chicken pieces, bone in
125g butter
250ml water
a generous pinch of saffron
FOR THE MARINADE:
500ml natural yoghurt
1 can shopped tomatoes
2 sticks cinnamon, 4 allspice, 6 cloves
15ml ground cumin
10ml ground coriander
5ml turmeric
5ml crushed ginger
10ml crushed garlic
30ml masala powder & salt to taste
Method:
Boil the rice, cassia, cardamom and salt in sufficient water to cover. Drain and set aside20071002_chickenbiriyaniprofile when cooked. Boil lentils in sufficient water to cover until almost soft. Drain and set aside.
Fry onions in oil till golden, remove witha slotted spoon and set aside. Fry potatoes in the same oil until golden brown, remove witha slotted spoon and set aside.
Wash chicken, pat dry and place in a large bowl with half the fried onions. Make the marinade and cover chicken pieces with the marinade. Leave for at least one hour.
Pour the oil used for frying into a large saucepan. Sprinkle 500ml of rice over the oil, then arrange the chicken in its marinade over the rice. Layer the lentils, potatoes and the rest of the rice over the meat.
Arrange the remaining onions over the rice and sprinkle saffron over it. Dot with butter, pour water over and close the saucepan tightly.
Cook for 10 minutes over high heat, then reduce heat and simmer for 1 hour or until chicken is tender. 

.


Elzje van Rooyen
Biryani

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/indian-recipes.html
biryanirecipes
Ingredients
4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks
2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoons salt

Directions
In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
Wash rice well and drain in colander for at least 30 minutes.
In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish..


Maré Nieuwoudt
Bobotie en Geel Rys vir aandete...
Slightly sweet, spiced minced dish

CAPE MALAY BOBOTIE
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/indian-recipes.html
Bobotie Filling
You will need:
1 lb beef, minced
2 eggs
2 slices stale white bread
1 onion, thinly sliced
2 tbsp cooking oil
2 tbsp hot water
2 tbsp sugar
2 tbsp lemon juice
2 tsp curry powder
½ tsp ground cloves
1 tsp garlic, crushed
1 tsp turmeric½ tsp salt
The bobotie topping
1 egg, lightly beaten
½ cup milk
bay leaves or lemon leaves for garnishing
To make the bobotie filling
Pre-heat the oven to 325 o F.
Remove the crusts from the bread and the soak it in water for 10 minutes, squeeze out the excess and then crumble.
In a large frying pan, heat the oil and braise the onion until golden.
Break the two eggs into a large bowl and beat lightly. Mix in the mince
Add the onion mixture from the frying pan, the hot water, lemon juice, crumbled bread, turmeric and sugar to the mince, mixing well.
Spoon the mixture into a well-greased, oven-proof dish and bake for 40 minutes, or until golden brown and then remove from the oven.
To make the bobotie topping
Combine the other egg with the milk and beat well.
Pour the mixture over the bobotie and arrange the bay/lemon leaves as garnish.
Return to the oven and bake at 350 o F for 10 minutes, or until the topping has set.
Serve the Bobotie with a large green salad and yellow rice.

YELLOW RICE
2 cups uncooked rice
2 teaspoons cinnamon
salt to taste
1 tablespoon turmeric
1 tablespoon sugar
1 cup seedless raisins (optional)
1 tablespoon butter (or margarine)
water
To make
Add all the ingredients, except the raisins, into a large pot and boil in water for 30 to 40 minutes.
Add the raisins and simmer for 45 - 60 minutes.
Remove from the stove and transfer into a dish. Serve with the bobotie immediately.- Anje, die Rooibruin Hen 19.6.2012