This dish is an ode to the traditional breyani of South Africa, but with a twist! Flavours of fresh coriander, cumin, and whole cardamom & cinnamon take it to the top of the yum scoreboard! Ostrich chunks are fried in this heavenly spice blend before being tossed in basmati rice. The entire dish is then dolloped with creamy yoghurt. This one is very lekker, we guarantee it!
Ostrich Breyani
Ostrich Breyani
with brown basmati rice & yoghurt
Hands on Time: 35 - 50 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Brown Basmati Rice
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Low Fat Plain Yoghurt
- NOMU Indian Rub
- Onion
- Onions
- Ostrich
- Ostrich Chunks
- Tomato
- Tomatoes
- Whole Spice Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
NICE RICE, CHEF!
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
HERB STATION
Rinse the coriander. Place ½ of the coriander on a chopping board along with the grated garlic. Finely chop until combined in a chunky paste. Set aside.
BIG ON FLAVOUR
Place a pot over medium-high heat with a drizzle of oil. Once hot, add the diced onion, the NOMU rub, the whole spice mix, and the Ostrich pieces. Fry until the onion is soft and the ostrich is browned, 4-5 minutes (shifting occasionally). Add the coriander paste and a pinch of salt. Fry until fragrant, 4-5 minutes (shifting regularly). Add the cooked rice and gently toss for 1-2 minutes. Remove from the heat. Cover with a lid, and set aside to dry out for 10 minutes (there should be no liquid remaining). Remove from the heat, discard the cinnamon stick, and season.
FRESH DIP
Finely chop ½ of the remaining coriander and place in a bowl with the yoghurt and seasoning. Mix until combined.
PLATE IT UP!
Dish up the fragrant breyani alongside the diced Tomato. Dollop over the herby yoghurt and garnish with the remaining coriander. Eat and be merry, because you earned it! (And watch out for those sneaky cardamom pods.)
NICE RICE, CHEF!
Place the rinsed rice in a pot with 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
HERB STATION
Rinse the coriander. Place ½ of the coriander on a chopping board along with the grated garlic. Finely chop until combined in a chunky paste. Set aside.
BIG ON FLAVOUR
Place a pot over medium-high heat with a drizzle of oil. Once hot, add the diced onion, the NOMU rub, the whole spice mix, and the Ostrich pieces. Fry until the onion is soft and the ostrich is browned, 4-5 minutes (shifting occasionally). Add the coriander paste and a pinch of salt. Fry until fragrant, 4-5 minutes (shifting regularly). Add the cooked rice and gently toss for 1-2 minutes. Remove from the heat. Cover with a lid, and set aside to dry out for 10 minutes (there should be no liquid remaining). Remove from the heat, discard the cinnamon stick, and season.
FRESH DIP
Finely chop ½ of the remaining coriander and place in a bowl with the yoghurt and seasoning. Mix until combined.
PLATE IT UP!
Dish up the fragrant breyani alongside the diced Tomato. Dollop over the herby yoghurt and garnish with the remaining coriander. Eat and be merry, because you earned it! (And watch out for those sneaky cardamom pods.)
NICE RICE, CHEF!
Place the rinsed rice in a pot with 700ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
HERB STATION
Rinse the coriander. Place ½ of the coriander on a chopping board along with the grated garlic. Finely chop until combined in a chunky paste. Set aside.
BIG ON FLAVOUR
Place a pot over medium-high heat with a drizzle of oil. Once hot, add the diced onion, the NOMU rub, the whole spice mix, and the Ostrich pieces. Fry until the onion is soft and the ostrich is browned, 5-6 minutes (shifting occasionally). Add the coriander paste and a pinch of salt. Fry until fragrant, 5-6 minutes (shifting regularly). Add the cooked rice and gently toss for 1-2 minutes. Remove from the heat. Cover with a lid, and set aside to dry out for 10 minutes (there should be no liquid remaining). Remove from the heat, discard the cinnamon stick, and season.
FRESH DIP
Finely chop ½ of the remaining coriander and place in a bowl with the yoghurt and seasoning. Mix until combined.
PLATE IT UP!
Dish up the fragrant breyani alongside the diced Tomato. Dollop over the herby yoghurt and garnish with the remaining coriander. Eat and be merry, because you earned it! (And watch out for those sneaky cardamom pods.)
NICE RICE, CHEF!
Place the rinsed rice in a pot with 900ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
HERB STATION
Rinse the coriander. Place ½ of the coriander on a chopping board along with the grated garlic. Finely chop until combined in a chunky paste. Set aside.
BIG ON FLAVOUR
Place a pot over medium-high heat with a drizzle of oil. Once hot, add the diced onion, the NOMU rub, the whole spice mix, and the Ostrich pieces. Fry until the onion is soft and the ostrich is browned, 5-6 minutes (shifting occasionally). Add the coriander paste and a pinch of salt. Fry until fragrant, 5-6 minutes (shifting regularly). Add the cooked rice and gently toss for 1-2 minutes. Remove from the heat. Cover with a lid, and set aside to dry out for 10 minutes (there should be no liquid remaining). Remove from the heat, discard the cinnamon stick, and season.
FRESH DIP
Finely chop ½ of the remaining coriander and place in a bowl with the yoghurt and seasoning. Mix until combined.
PLATE IT UP!
Dish up the fragrant breyani alongside the diced Tomato. Dollop over the herby yoghurt and garnish with the remaining coriander. Eat and be merry, because you earned it! (And watch out for those sneaky cardamom pods.)
Frequently Asked Questions
What is the preparation time for Ostrich Breyani?
The preparation time for Ostrich Breyani with brown basmati rice & yoghurt is between 35 and 50 minutes.
What is the total time required to make Ostrich Breyani with brown basmati rice & yoghurt?
The total time required to make Ostrich Breyani with brown basmati rice & yoghurt is between 45 and 60 minutes.
How many servings does Ostrich Breyani provide?
4 servings
What are the main ingredients in Ostrich Breyani?
Brown Basmati Rice, Fresh Coriander, Garlic Clove, Garlic Cloves, Low Fat Plain Yoghurt, NOMU Indian Rub, Onion, Onions, Ostrich, Ostrich Chunks, Tomato, Tomatoes, Whole Spice Mix
What is the nutritional information of Ostrich Breyani?
Calories: 766, Carbs: 106 grams, Fat: grams, Protein: 46.5 grams, Sugar: 11.3 grams, Salt: 672 grams
How do I prepare Ostrich Breyani?
PLATE IT UP!: Dish up the fragrant breyani alongside the diced tomato. Dollop over the herby yoghurt and garnish with the remaining coriander. Eat and be merry, because you earned it! (And watch out for those sneaky cardamom pods.) BIG ON FLAVOUR: Place a pot over medium-high heat with a drizzle of oil. Once hot, add the diced onion, the NOMU rub, the whole spice mix, and the ostrich pieces. Fry until the onion is soft and the ostrich is browned, 4-5 minutes (shifting occasionally). Add the coriander paste and a pinch of salt. Fry until fragrant, 4-5 minutes (shifting regularly). Add the cooked rice and gently toss for 1-2 minutes. Remove from the heat. Cover with a lid, and set aside to dry out for 10 minutes (there should be no liquid remaining). Remove from the heat, discard the cinnamon stick, and season. HERB STATION: Rinse the coriander. Place ½ of the coriander on a chopping board along with the grated garlic. Finely chop until combined in a chunky paste. Set aside. NICE RICE, CHEF!: Place the rinsed rice in a pot with 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover. FRESH DIP: Finely chop ½ of the remaining coriander and place in a bowl with the yoghurt and seasoning. Mix until combined.
What should be prepared from my kitchen to make Ostrich Breyani?
Brown Basmati Rice, Fresh Coriander, Garlic Clove, Garlic Cloves, Low Fat Plain Yoghurt, NOMU Indian Rub, Onion, Onions, Ostrich, Ostrich Chunks, Tomato, Tomatoes, Whole Spice Mix
How many calories does Ostrich Breyani have?
766 calories
How much fat content does Ostrich Breyani have?
grams
Woolies Products in this dish
