Vegetable breyani

Recipe from: 7/8/1993 12:00:00 AM
Ingredients 25
Servings 4
Time ± 30 min

Ingredients

  • 125
    ml
    uncooked brown rice
  • 5
    ml
    salt
  • 5
    ml
    turmeric
  • 2
    ml
    ground coriander
  • 5
    ml
    ground cumin (jeera)
  • 1
    piece cinnamon
  • 800
    ml
    water
  • 375
    ml
    cooked brown beans
  • 25
    ml
    butter
  • 25
    ml
    oil
  • 2
    leeks, washed and sliced into rings
  • 1
    large onion, chopped
  • 2
    cloves garlic, crushed
  • 5
    ml
    curry powder
  • 1
    red pepper, seeded and cut into strips
  • 1
    aubergine, cubed (optional)
  • 5
    courgettes, sliced into rings (optional)
  • 4
    tomatoes, skinned and diced
  • 250
    ml
    whole kernel corn
  • 250
    ml
    baby carrots
  • 250
    ml
    peas
  • salt and sugar to taste
  • 125
    ml
    whole almonds
  • 25
    ml
    butter
  • 125
    ml
    sultanas, soaked
 

Method

± 30 min
 
Place the rice and spices, except the curry powder, in a saucepan. Add the water and boil until the rice is tender. Remove the cinnamon and mix the rice with the cooked beans. Heat the butter and oil in a pan and sauté the leeks, onion, garlic and pepper until soft. Add the curry powder and stir-fry for about 1 minute, taking care not to burn it. Add the brinjal and courgettes if using them, and stir-fry until glossy. Add the diced tomato, reduce the heat and simmer until the tomato is soft. Add the remaining vegetables and simmer until soft but still slightly crisp. Season to taste with salt if necessary and with sugar. Add the bean mixture and heat through. In the meantime, stir-fry the almonds in the butter until pale brown. Add the sultanas and sprinkle over the breyani just before serving. Serves 4.
 

Read more on: starch
 

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