BREYANI

Rice Layer:
400g (500 ml) long grain rice
100g (125 ml) large brown lentils
10 ml salt
2 ml turmeric
1 litre water

Mince Layer:
2 onions, thinly sliced
500g lean beef mince
3 cloves
3 cardamom pods, bruised
2 pieces stick cinnamon
5 ml crushed fresh ginger
5 ml crushed garlic
10 ml ground cumin
10 ml ground coriander
5 ml crushed dried chilli
5 ml turmeric
30 ml tomato paste
125 frozen diced carrots
125 g frozen peas
55g (55 ml) butter
150 ml water

Rice Layer: Simmer the rice and lentils in water with the turmeric and salt for 20 minutes. Rinse and drain in a colander.

Mince Layer: Combine onions, mince, cloves, cardamom, ginger and garlic and cook in a large saucepan over medium heat for 30 minutes, stirring to create a smooth texture. Add the cumin, coriander, chilli powder, turmeric, salt and tomato paste. Cook for a further 10 minutes or until spices are well blended. Add the mixed vegetables and cook for 5 minutes.

Spoon half the rice mixture into a large saucepan or ovenproof dish, top with mince mixture and end with a layer of the remaining rice. Dot with butter and sprinkle with water. Cover the pan with a tight-fitting lid and cook on high for 5 minutes. Reduce heat and simmer on medium for about 30 minutes (or bake at 180ºC). Serve with salad and chutney.

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