Hydrabadi breyani

Hydrabadi breyani

Hydrabadi breyani

Hydrabadi breyani  Tried Tested

1 medium sized chicken cut into pieces and washed and drained.

Marinade
juice of 1 lemon
1 tsp salt
2 tsp heaped ginger and garlic paste
2 tsp chilli powder
2 tsp garam masala

Mix together well and leave to marinade for half an hour.
Wash and soak 3 cups of rice.
Boil 6 cups of water with 2 pieces of cinnamon sticks, 4 cloves, few cardamom pods, 2 tsp cumin seeds, 1 tsp salt and juice of 1/2 lemon.
When boiling drain the rice and add to the boiling water.
Cook until almost soft and drain.
Slice and fry 3 large onions until browned and drain. 1/2 bunch coriander chopped.
In a pot add the chicken together with a few tablespoons of oil and ghee.
Cook until soft and add half of the fried onions and chopped coriander leaves .
Then add the half the rice, the remainder of onions and chopped coriander leaves.
Add the remaining rice and mix together a good pinch of saffron with a few tablespoons of rose water.
Sprinkle over the rice and steam for 10 minutes.
Serve with dhai, poppadoms and salad

Prepared, tried and tested by Faye Abrahams

Wrap filling

Wrap filling

Wrap filling  Tried Tested

1kg chicken fillet cut into strips
2tsp ginger and garlic paste
chillies to taste
1tsp salt
1tsp lemon pepper
1tsp chicken spice
1 tsp bbq spice
little oil

Stir fry the chicken with the spices.
Add 2 sliced onions, 3 sliced rainbow peppers, cook out the water then add 2tbls tomato sauce, 1 tbls mustard sauce and 1tbls chillies sauce ( I used garlic peri peri sauce ).
Heat through and serve with wraps, lettuce, tomatoes and cucumber

Source, prepared, tried and tested by: Faye Abrahams

Akhni

Akhni

Akhni  Tried Tested

Ingredients
750g chicken or lamb
2 onion chopped
1/2 cup chopped tomatoes
1 tsp salt
3tbls yogurt
2tsp ginger and garlic paste
chillies to taste
1 tbls osmans akhni masala
4 potatoes cut into quarters

Method
Fry the chopped onions in 2tbls oil till golden, add the meat or chicken, the salt, chillies, masala, ginger and garlic paste, cook until almost soft and add the potatoes.
Cook until soft.

Rice:
Wash and soak 2 cups basmati rice, 1/2 cup mixed veggies, 1 chopped onion, 1tbls coriander chutney, fry the onion in 1tbls butter or ghee, add the mixed veggies, coriander chutney, 1tsp salt, stir fry and add the washed rice, bring to the boil and reduce the heat until most of the water absorbed.
Spoon onto the curry and steam till soft but not mushy.
Serve with dhai and salad. (for 2 cups of rice add 4 cups water)

Source, prepared, tried and tested by: Faye Abrahams

Pizza egg omlete

Pizza egg omlete

Pizza egg omlete  Tried Tested

Gluten free pizza. Base made with 1 egg only. Topped with homemade italian tomato chutney, cheese, green pepper and onion.

RECIPE. Italian Tomato chutney.
1 onion finely chopped.
1/2tspn or less of crushed fresh garlic.
1 packet tomato paste.
3 tomatoes grated.
Salt and pepper to taste.
Italian herbs (orageno etc).

Braise onion in coconut oil/olive oil. Until soft. Add tomato, garlic, tomato paste, salt, pepper and italian herbs. Cook till thick and soft. You can add 1/4 cup water to allow to cook through. Allow to cool.
1 egg per person-season with salt and pepper.

Toppings:
Green pepper
Basil
Mushrooms
Chicken or steak cooked
Olives
You can have your own choice.
Cheese of choice

Heat a pan with 1 tspn olive oil or coconut oil. Low heat. Beat 1 egg and throw in pan, it must be round, like making a omlete. While cooking on low heat add toppings. Starting with the thick italian tomato chutney, cheese then other toppings. Lastly end off with cheese and italian herbs. Put the heat off. And close the pan until done. The bottom will be brown.
Serve while warm. Light meal.

Prepared and posted by Nazley Ally

 

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