Mutton Breyani

3 cups rice

½ cup oil

50g margarine onion

2 sticks cinnamon

2 bay leaves

2 black elachi

4 cloves

2 aniseed

1 tsp turmeric

6 tsp chilli powder

1 tbs ginger and garlic paste

4 tsp breyani mix powder

2kg lamb

I cup sour milk

1½ cup of peas

3 tbs chillies and mint ground mixture (make your own mixture 1kg mint and ½ kg chillies – you can adjust the quantities depending on how strong you want the mixture) ½ tsp thyme

Salt to taste

Dhania for garnishing

Half boil the rice.

In a pot, add the oil and the margarine until hot.

Add the onion with the cinnamon, bay leave, elachi, cloves and aniseed.

When onions are brown, add the turmeric, chilli powder, ginger and garlic paste, breyani-mix powder and fry a little but don’t burn.

Add the lamb, sour milk and the peas as well as the chilli and mint mixture. Add salt to taste.

Allow to cook for 30 minutes until the lamb is half cooked, adding water so that it does not burn. Add the half-cooked rice and water, so that it just covers the rice.

Put the pot into the oven until the rice is cooked.

When cooked, remove from the oven and garnish with dhania.

Variations: You can add boiled eggs or fried potato wedges (colour the potato with egg yellow).

Serve the breyani with sambals, or sour milk/yoghurt, which has been seasoned with salt to taste and chilli and mint ground mixture to taste.