South African Bobotie with Yellow Rice and Chutney

A classic South African comfort dish

Bobotie is a deliciously spiced and fragrant meat dish topped with an egg custard, traditionally accompanied by yellow rice and chutney.

1 h 45 min
6
Intermediate

Ingredients

For the Bobotie

1 tablespoon vegetable oil

2 medium onions, finely chopped

2 cloves garlic, minced

2 teaspoons Cape Malay curry powder

1 teaspoon ground turmeric

500g minced beef or lamb

1 cup breadcrumbs

½ cup milk

1 tablespoon lemon juice

1 tablespoon chutney

2 tablespoons apricot jam

Salt and pepper to taste

2 eggs

For the Custard Topping

2 eggs

½ cup milk

Pinch of salt

3 bay leaves

For the Yellow Rice

1 tablespoon butter

1 cup basmati or jasmine rice

2 cups water

1 teaspoon turmeric

1 cinnamon stick

1 teaspoon salt

¼ cup raisins

optional

For the Chutney

Store-bought or homemade fruit chutney

Preparation

Marinating the Bobotie

Sauté Onions and Garlic

Heat the vegetable oil in a large skillet over medium heat and sauté the onions and garlic until soft.

Add Spices

Add the curry powder and turmeric, cooking for another minute until aromatic.

Brown the Meat

Add the minced meat and cook until browned.

Preparing the Meat Mixture

Soak Breadcrumbs

In a large bowl, combine breadcrumbs with milk and let soak.

Combine Mixture

Mix the soaked breadcrumbs, lemon juice, chutney, apricot jam, and seasoning with the cooked meat.

Adjust spice levels in the meat mixture to taste for desired heat.

Transfer to Baking Dish

Transfer the mixture to a greased baking dish and preheat your oven to 350°F (180°C).

Ensure the baking dish is not overfilled to prevent the custard from spilling.

Cooking Process

Yellow Rice Preparation

Melt butter in a saucepan. Add rice, water, turmeric, cinnamon, salt, and raisins. Bring to a boil, then simmer until water is absorbed.

Prepare Custard Topping

Beat eggs with milk, add a pinch of salt, and pour over the meat mixture in the baking dish. Place bay leaves on top.

Bake Bobotie

Bake in preheated oven for 35-40 minutes until the topping is set and golden.

Plating & Serving

South African Bobotie with Yellow Rice and Chutney

FaUtensils

Serving

Serve a portion of bobotie alongside a scoop of fragrant yellow rice, with a generous spoonful of chutney.

Sauce Pairings

Traditional fruit chutney

A sweet and tangy contrast

Spicy sambal

For an extra kick

Garnishes & Accompaniments

Fresh coriander leavesToasted almond flakes

Perfect Sides

Crisp salad with lime dressing

Roasted vegetables