WHERE TO STAY
4 . What did you and Iqbal do for a living before you made the big move to Parys ? Iqbal was employed by Anglo American in the IT field . I was a housewife . In September this year it will be 21 years since we moved here ! We believe Parys is part of our destiny , and we have never had any regrets about moving here .
5 . Tahera , whenever I ’ m in your lovely shop , I see customers of all ages , races and walks of life coming in for their spice fix . You have a friendly , relaxed report with each and every one . What would you say is the key to living in harmony with your community ? To embrace people ’ s differences and accept them for who they are . Tolerance is the key .
6 . The Springbok Rugby Team ’ s catering manager asks you to prepare an authentic Indian meal for the team , as “ hot stuff deserves hot stuff ”. What does your menu look like ? For starters , I shall give them Samoosas and Chilli Bites . Followed by Biryani , which is popular and authentic or Lamb Rogen Josh with fresh Naan Bread . I ’ ll let the hot stuff manne cool off with Bombay Crush or Pistachio Kulfi .
7 . Name the three most popular items on your shelves . Cinnamon , Turmeric and Cloves .
8 . You have a house here in Parys as well as in Johannesburg . Which one do you call “ home ”. Parys .
9 . If you had to “ sell ” Parys to someone who lives elsewhere , what would your sales pitch be ? Move here for a laid-back , slow-paced lifestyle where simplicity , peace and tranquility reign .
10 . What do you do to unwind after a long day in your shop ? We listen to Jazz and Latin American music , or anything that soothes the soul . We enjoy taking drives into the Koepel , which is so beautiful and always relaxes us .
Psssst … Iqbal and Tahera have graciously shared their Biryani recipe with us . Remember to get your ingredients from Spices on Breë !
Spices on Bree BIRYANI Recipe
Ingredients
• 1 chicken , disjointed or 1kg lamb pieces
• 500g Rice
• ½ cup brown lentils
• 1 ½ cup yogurt
• 2 Tablespoons Ginger / Garlic
• 3 Tablespoons “ Spices on Breë “ Biryani Masala
• 1 Tablespoon Biryani Mix
• 2 teaspoons cumin seeds
• Few strands of Saffron
• 2 large onions sliced
• 4 Potatoes
• ¼ Cup oil / Ghee ( butter fat )
• 1 teaspoon turmeric
• Salt to taste
• 1 Tablespoon RoseWater ( optional )
Yogurt Dressing :
• 500 ml yogurt
• 1 teaspoon cumin powder
• Handful of coriander leaves
• Handful of mint leaves
• 2 garlic cloves
• Salt to taste
• Blitz the above in a blender and serve with biryani
•
Method
• Wash Rice well and boil for about 10 minutes in
salted water . When half cooked , drain and set aside .
• Half cook the lentils in the same way with a pinch of the turmeric , drain and set aside
• Cut the chicken into pieces as required
• Add to chicken the ginger garlic , biryani masala , biryani mix , cumin seeds , turmeric , saffron ( which should be diluted in a tablespoon of hot water )
• Mix all the above in a large dish with the yogurt and set aside
• Slice the onions and peel the potatoes and cut into quarters
• Heat the oil / Ghee in a pot and fry the onions until golden brown and drain them
• Fry the potatoes also until golden brown and drain .
• To this same pot , add in layers of chicken / lamb mixture , the fried onions and potatoes
• Sprinkle the half cooked lentils , then cover with the half cooked rice
• Pour a Tablespoon of rose water over the mixture in the pot
• Pour another cup of water over the mixture and cover with a tight-fitting lid and cook for about 10 minutes on high heat and then lower the heat and cook slowly for another ½ hour for chicken , a little 39 longer for lamb until all the water has evaporated .