Nazley's Bringal, Carrot & Butternut Breyani

For all who love their vegetables.
2 cups basmati frangrance rice (washed, half boiled with salt and strained)allow to cool.
1/4 cup lentils washed.
Placed in a bowl and cover with boiling water and close with a lid. Stand for 2 hours till it gets soft. Strain.
2 onions finely sliced and fried in oil til golden brown. Remove and cool.
5 medium sized potatoes. Peeled, halved and fried in oil. Remove and allow to cool.
Allow all the above to cool down.
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 chillies.
1/4 cup dhania
1/4 tsp tumeric
1 tsp barshap
1/2 tsp chili powder
1tsp fine jeera powder
1 tsp garam masala
1 small tub yoghurt.
Salt to taste.
Braise onion till soft. Add tomatoes, whole chillie and carrots. Allow to cool thoroughly. add all the dry spices. Cook for 2 mins. Then add the bringal and butternut. Mix well and allow to cook till medium soft. Do not add any water. Remove from heat. Add the yoghurt and dhania.
With the golden brown onions that is crispy. Add 1/2 to this mixture.
To layer:
In a large pot. Add oil. And layer the bottom with thin sliced potatoe.
So the food does not stick.
Then add a layer of rice and lentils. Add the vegetable mixture. Top with fried potatoes. Last layer is the last of the rice.
Sprinkle with lentils and the rest of the golden brown onions.
1 cup water with saffron. Pour in the pot.
Cover with lunch wrap and a lid. Steam for 45 mins or less till done.
Serve with tomato relish and yoghurt.
Prepared, tried and tested by:  Nazley Ally

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