Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Irene's Easy Vegetable Breyani

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

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
Β½ 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:Β Irene Dasariβ€Ž

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

Leave a Comment