Mutton Breyani



For the curry

  • 1kg mutton or lamb, cubed
  • 15ml grated ginger
  • 10ml garlic, finely chopped
  • 5ml salt or enough for taste
  • 100ml cooking oil
  • 300ml hot water
  • 6 –7 potatoes, peeled and cut in quarters
  • 625ml rice of your choice (recommended: basmati rice)
  • 250ml lentils
  • 3 onions, sliced
  • A few dollops of butter

For the marinade

  • 3 sticks cinnamon
  • 5 cardamom pods
  • 2  green chillies
  • 2,5ml turmeric
  • 5ml roasted masala
  • 30ml garam masala
  • 5 whole cloves
  • A few strands saffron
  • 1 tomato, grated
  • 250ml buttermilk


1. Wash and drain meat in colander.  Rub ginger, garlic and salt into meat.  Combine marinade ingredients and marinate meat for about 3 hours.

2. Boil lentils until tender (for about 20 minutes), rinse and drain. Wash rice until water runs clear and drain.  Heat 50ml oil in a large pan over medium heat, add rice and toss to coat well (with the oil). Add 100ml hot water to rice and cook covered over medium heat for 5 minutes, remove from heat and set aside. Heat the remaining oil in a large pan and fry the potatoes until golden brown. Remove the potatoes and set aside. Add the meat, marinade and two-thirds of the onions to a saucepan and cook covered over medium heat for about 30 minutes.  Remove meat and set aside.

3. In saucepan, lay ingredients as follows: potatoes, rice, meat, potatoes, rice, meat and finally the lentils and reserved onions on top.  Dot with butter and sprinkle with 200ml hot water.  Cook covered over high heat for 5 minutes, then simmer for 45 minutes to 1 hour over low heat.  Alternatively, you can layer the ingredients in a glass baking dish and bake in the oven at 180 degrees Celsius for roughly an hour, or until the rice and meat is nice and tender.

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