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Brinjal Carrot and Butternut Breyani That Makes Vegetables the Star
This Brinjal Carrot and Butternut Breyani is layered with fragrant basmati rice, spicy vegetables, lentils and crispy onions for a comforting family meal full of flavour.
Why You Will Love and Enjoy This Brinjal Carrot and Butternut Breyani
- The layers of fluffy rice, spicy vegetables, and crispy onions make every bite different.
- It’s filling enough for a main meal without needing any meat.
- The saffron steam gives the rice the most incredible aroma while cooking.
Most people don’t expect Brinjal and butternut to work this well together in a breyani, but the flavours settle beautifully into the saffron rice. The crispy onions and potatoes tucked between the layers really make this memorable.
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Brinjal Carrot and Butternut Breyani
- Prep Time: 40 minutes
- Soaking Time: 2 hours
- Cook Time: 75 minutes
- Total Time: 3 hours 55 minutes
- Yield: 6–8 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy Cooking
- Cuisine: South African
- Diet: Meat-Free
Description
This Brinjal Carrot and Butternut Breyani is the kind of meal that fills the kitchen with the best smells while it slowly steams away on the stove. It’s packed with soft vegetables, fluffy saffron rice, crispy fried onions, and just enough spice to keep everyone going back for another spoonful.
Ingredients
Rice and Lentils
- 2 cups basmati fragrance rice, washed
- 1/4 cup lentils, washed
- Salt, to taste
- Boiling water for soaking lentils
Fried Vegetables
- 2 onions, finely sliced
- Oil, for frying
- 5 medium potatoes, peeled and halved
Vegetable Filling
- 1 onion, finely chopped
- 3 tomatoes, finely chopped
- 3 Brinjals, peeled and cubed
- 4 carrots, peeled and cubed
- 1 small butternut, peeled and cubed
- 4 whole green chili peppers
- 1/4 cup dhania, chopped
- 1/4 tsp turmeric
- 1 tsp barishap
- 1/2 tsp chili powder
- 1 tsp fine jeera powder
- 1 tsp garam masala
- 1 small tub of yoghurt
- Salt, to taste
For Layering
- Thin potato slices for the base
- 1 cup water
- A pinch of saffron
Instructions
- Wash the 2 cups of basmati fragrant rice until the water runs mostly clear.
- Half boil the rice in salted water until just tender but still firm, then strain well and spread it out to cool completely so it doesn’t become sticky later.
- Place the 1/4 cup of washed lentils into a bowl, cover with boiling water and cover with a lid.
- Leave them for about 2 hours until softened, then strain and set aside.
- Heat oil in a pan and fry the 2 finely sliced onions until deep brown and crispy.
- Don’t rush this part because the onions give the breyani a lot of flavour. Remove and let them cool.
- In the same oil, fry the 5 halved potatoes until lightly browned and almost cooked through. Remove and allow them to cool as well.
- In a large pot or deep pan, braise the 1 finely chopped onion in a little oil until soft.
- Add the 3 finely chopped tomatoes, 4 whole green chili peppers and the 4 cubed carrots. Cook for a few minutes until the tomatoes soften slightly.
- Add the 1/4 tsp turmeric, 1 tsp barishap, 1/2 tsp chili powder, 1 tsp fine jeera powder, 1 tsp garam masala and salt to taste.
- Cook the spices for about 2 minutes, so they release their flavour.
- Add the 3 cubed Brinjals and the cubed small butternut. Mix gently and cook on medium heat until the vegetables are medium-soft.
- Don’t add water because the vegetables release enough moisture on their own. Stir now, and then so nothing catches at the bottom.
- Remove the pot from the heat and let the mixture cool slightly before stirring in the small tub of yoghurt and the 1/4 cup chopped dhania. Fold in half of the crispy fried onions.
- Drizzle a little oil into a large heavy-based pot.
- Layer the bottom with thin potato slices so the rice doesn’t stick while steaming.
- Add a layer of the cooled rice and some of the softened lentils. Spoon over the vegetable mixture evenly.
- Place the fried potatoes over the vegetables, then finish with the remaining rice. Scatter the remaining lentils and crispy onions over the top.
- Mix the 1 cup of water with the saffron and gently pour it over the rice.
- Cover the pot tightly with plastic wrap first, then place the lid on firmly.
- Steam on very low heat for about 45 minutes or until the rice is fully cooked and fluffy.
- Let the breyani stand for 10 minutes before serving.
- Serve warm with tomato relish and extra yoghurt on the side.
Notes
Created, prepared, tried, and tested by Nazley
Additional Information
- Can This Be Frozen? Yes. Let the breyani cool completely, then freeze in airtight containers for up to 3 months.
- How Long Can This Be Stored? Store leftovers in the fridge for up to 4 days in a sealed container. Reheat gently with a splash of water to stop the rice from drying out.
- Can I use brown lentils instead of split lentils? Yes, but soak them longer and cook them slightly beforehand.
- Is Brinjal the same as eggplant? Yes, they’re the same vegetable.
- Can I make this less spicy? Absolutely, reduce the green chili peppers and chili powder to taste.
Ingredient Substitutes
- Brinjal can be replaced with zucchini if preferred
- Butternut can be swapped for pumpkin or sweet potato
- Dhania can be replaced with fresh coriander or parsley
- Greek yoghurt works well if regular yoghurt isn’t available
- Basmati rice can be replaced with jasmine rice, though the texture will differ slightly
A comforting South African-style vegetable breyani for family dinners
Brinjal Carrot and Butternut Breyani is the kind of meal that fills the kitchen with warm spice and draws people straight to the stove before dinner is even served. The layers of fluffy saffron rice, soft vegetables, lentils and crispy onions create a comforting dish that feels generous, hearty and full of flavour without needing meat at all.
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