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
Units
Scale
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
