Wedding Style breyani. This recipe is an absolute treat and could be used on many occasions to feed many people. This is a really easy recipe, all you need is love to complete it.

Lamb breyani1 kg mutton

500g basmati Rice soaked and rinsed

2 onions
5 potatoes cubed and fried.
100g lentils precooked (optional)
1 Tbs ginger
2Tbs garlic

2 Bay leaf

2 All spice

1 stick if cinnamon

2 cardamom pods
2 teaspoon salt
1teaspoon red chillies
2tbs coriander seeds crushed
2 Tbs Cumin seeds crushed 

2Tbs tomato paste
pinch saffron
1 lemon juiced

50ml white vinegar

Bunch Fresh Coriander chopped  

Method

Marinade Lamb in garlic, ginger, red chilli, vinegar and lemon Juice.

In a large pot on medium heat, drizzle some oil, all spice, bay leaf, cardamom, cinnamon and lightly fry to release the flavour. Add onions and fry till browned. Add your crushed spices and lightly fry, then add tomato paste and fry till sticky.

Add your marinated meat and fry till coloured. In a jug add saffron, salt and a cup of boiling water. Add to your meat and simmer for an hour.

In a large pot on high heat, drizzled with oil, fry your basmati rice still slightly sticky. Add 4 cups boiling water and 1 tsp salt and simmer for 10 minutes, make sure to half cook your rice only. Remove from the heat and cool on a flat surface.

By this time your lamb should be soft, if not add more and simmer till you get your required softness.

To put this dish together make layers of meat, rice, potato and lentils in your serving dish. Sprinkle chopped coriander between each layer.

P.S for an even better tasting breyani fry onion till crispy and add between layers