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A traditional recipe reworked through generations
Nadia Slamag was inspired to follow her passion for cooking when she had a brain tumour removed two years ago. At the beginning of this year, she started her halaal cooking service, Let Me Cook For You, from her home in Athlone. Here she shares her family breyani recipe, plus a ‘goukyk’ (quick quick) version for when you’re craving breyani, but don’t have the time for the whole shebang.
FOOD, FAMILY, FAITH
Nadia first learned how to make breyani from her mom and says some of her best memories are of the two of them cooking the classic dish together – Nadia’s job was to peel the potatoes and fry the onions. The night before Eid is one of her fondest childhood memories of making breyani.
“Once the moon has been sighted and we know it's Eid the next day, then that evening is always a massive rush. My mom would prepare family lunch for all of us as well as make all the desserts. We’d have to marinate the meat, peel and fry the potatoes and onions, boil the lentils, parboil the rice...” she says.
Nadia’s family recipe for breyani has been passed down and altered by generations, but she believes you’ll be able to taste the love and passion in every dish.
THE RECIPE (2 hours 15 minutes)
What you’ll need to make Nadia’s homestyle breyani (look out for the special spice blend at the end – it’s essential!):
Marinade the meat or chicken with all the spices, and the yoghurt or buttermilk. The potatoes must be fried until brown in shallow oil. The onions must also be fried until brown (keep the leftover oil). This is all done separately.
Then move onto layering the breyani:
This version takes about 45 minutes of prepping time and 1 and a half hours cooking time on low heat.
AND THE “GOUKYK” VERSION (45 minutes on medium heat)
From marinating the meat to boiling the lentils, it’s a lengthy process – but always worth the time, effort and love put into this traditional South African dish.
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