Vegetable Breyani
Par cook 2 1/2 cups rice (I used basmati)
Fry 2 large onions in a little oil.
Remove half of the fried onion and keep aside.
Add 1/4 tsp hing,
3 green chillies,
4 dry chillies,
1 tsp jeera seeds,
1/4 tsp fennel seeds,
3 cinnamon sticks,
5 elachi pods,
2 bayleafs,
2 star anise and fry for a few minutes.
Add half cup maas,
1 tsp tumeric,
2 tbsp Rajah all-in-1 masala with garlic,
1 tsp garam masala,
2 tsp dhana jeera powder,
curry leaves and
½ tsp saffron.
Leave to cook on medium to low heat for +-5 mins.
Add 500g frozen mixed veg and cook for 5 mins.
Add 1 small bunch mint, 1 can breyani lentils and 1 can butter beans (Washed and drained). Cook for another 5 mins.
Spread rice over vegetables, sprinkle powdered food colouring over the top and spread the fried onions over.
Pour half cup cold water all over the top of the breyani.
Let it cook on high until u see steam coming out of the pot, reduce heat to the lowest heat and cook covered for +- 1/2 hour or until the rice is cooked through.
Serve with Dhall and salad.
Easy Dhall
Splatter a tsp each of mustard and jeera seeds in a little oil.
Add 1 sliced onion,
a pinch of hing,
curry leaves and
3 dry chillies.
Once fried, add 1 tsp each of dhania jeera powder and tumeric,
6 whole garlic cloves / 1 tsp crushed garlic,
1 chopped tomato and
250g pink/red lentils that has been washed.
Cook on medium heat until cooked and then season with salt,
add 1 tablespoon butter and chives.
Prepared, tried and tested by: Irene Dasari
