200 g soya chunks soaked in water one hour before cooking
1½ cups of brown rice
1tsp ground ginger and garlic
3 sticks of cinnamon
2 bay leaf
2 Tbsp crushed chillies
1 Tbsp extra special chilli powder
2 Tbsp ground breyani spice
½ tsp cinnamon powder
½ tsp whole cumin
Oil to cover base of pot
1 sprig of curry leaf
1 medium onion
3 medium potatoes
salt to taste
1/4 cup black lentils
1/4 cup frozen mixed veg
1 large onion
There are different methods of cooking briyanis.
Drain soya chunks from water.
Add all spices besides whole cinnamon, bay leaf and whole cumin to the soya chunks.
In your heated pot add oil just to cover the base and your onion and spice to fry.
Add the spiced soya chunks to the oil and let both cook together for a few minutes.
Peel and cut potatoes in halves and add to the soya chunks
In a separate dish add your rice and black lentils to soak for a bit while the soya chunks and potatoes cook.
Rince rice and lentils about three times and drain
Add rice to soya
Add salt to taste
Then your mixed frozen vegetables
Add water just to cover rice and potatoes, cover and drop heat to low.
Test the rice if fully cooked and the breyani is ready.
Wait for all liquid to evaporate from the breyani.
Serve with salads
Prepared, tried and tested by: Daphne Pillay
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