3 cups rice
1 cup lentils
250 grams each carrots peas green beans gadra and double beans
1 teaspoon jeera seeds
2 aniseed 2 black elaichi bay leaves and cinnamon sticks
A tablespoon of finely chopped curry leaves
Salt to taste
2 teaspoons tumeric powder
2 teaspoons chilli powder
1 tablespoon masala
1 teaspoon gharam masala
1 onion sliced
1 tomato diced
2 tablespoons mint finely chopped
2 green chillies
Heat two tablespoons of ghee with a half tablespoon of oil add dry whole spices (cinnamon sticks etc.)
Fry for two minutes then add onion fry until brown add vegetables and coat evenly then add washed rice spices tomato and mint and parboiled lentils add three cups of water cover and steam on meduim for aproximately 45 minutes.
Cut two large potatoes into wedges sprinkle with salt and tumeric or food colouring and fry until done and keep aside.
After 45 minutes place potatoes over breyani sprinkle over gharam masala and two tablespoons of water and place in preheated oven for aproximately 20 minutes at 180deg
Fry half a sliced onion in a tablespoon of butter sprinkle with a pinch of sugar to caramelize onion and pour over the breyani
As reference for terminology, refer to “TRH” Indian Food Terminology
Prepared, tried and tested by: Sureka Jaichund
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