Don’t you just love Indian Cuisine??
The delicious aroma of curry when walking into the spice shop…ahh… makes all my senses tingle. When the shop assistant takes the bucket and scoop and just throws in a scoop of this and that to make the perfect mixture of curry according to your taste…I just love it!!!
I love curry so hot that it makes my eyes water, but unfortunately, due to the rest of my household, that seldom happens.
Breyani on the other hand never appealed much to my taste buds, but taste change. A few months ago I just got this urge to try it again, I’ve never made it before and never cared to try, then I bought one of those breyani packs, it sat in my fridge for a few weeks before I made it, as it seemed like such an effort when reading the directions. Finally one day I decided this is it and I made it. There my love affair with breyani started.
I never bought the pack again, as I was gonna make it myself. I went to our local spice shop, spoke to the lady, got the ingredients and I started making my own. Best part is, it didn’t seem quite the chore it did when making the pack…
Then I discovered cooking in a slow cooker. I had one that I got from my dearly loved gran but I’ve never used it, it was stuck in a cupboard. On Monday evening I told the hub to get it out, time to experiment…Monday evening I used it for the first time, making a stew, impressive, Tuesday evening I cleaned it and prepared the ingredients for the breyani, yesterday morning before work, I layered the ingredients, set the cooker on low, went to work, returned home at 16:30 to the deliciously seductive aroma of breyani, cooked almost to perfection. The only thing I’ll do different next time is to pour less water over, as it was a bit saucy, but divine none the less.
1 kg Tenderized steak, cubed
6 Potatoes, cubed
2 Onions, chopped
4 tsp wet Breyani Mix
4 tsp dry, whole Breyani Mix
3 tsp wet Masala
1 tsp Turmeric
1 cup Plain low fat yoghurt
250 ml Sour milk (didn’t have enough yoghurt, but this worked perfectly)
1 tin Chopped & peeled tomatoes
½ cup Water
1 cup Black Lentils
2½ cups Rice
1 tsp Turmeric
Place the meat, potatoes and tomatoes into a large bowl and add salt to taste.
Mix the yoghurt, sour milk and the spices together.
Pour over the meat mixture and mix, leave the meat to marinade for a few hours, I left mine overnight.
Parboil the rice (with turmeric) and lentils (in separate pots) for 15 min.
Braise the onion in oil till transparent.
Layer the ingredients in the slow cooker as follows, start with ½ of the lentils, then the meat mixture, rest of the lentils,
onions and ending with the rice.
Set slow cooker on low and leave overnight or while at work (as in my case).
The slow cooker will definitely be used on a regular basis from now on, especially with the breyani, as it gives me more time after work to do what I want.
Sorry guys, I forgot to take a pic of the finished product.
Ps. I’ll post the roti recipe tomorrow…