A vegetarian take on the traditional breyani!
Delicious fried mushrooms, baby marrow, and lentils are at the heart of this rich and saucy dish. Served with brown basmati rice, minty yoghurt, fresh chilli, and tons of flavourful spices. This dish will warm your soul and satisfy your tastebuds!
Vibrant Vegetarian Breyani with mushrooms & brown basmati rice
Ingredients
- 150 ml Brown Basmati Rice rinse
- 10 g Mixed Herbs (5g Fresh Coriander & 5g
- Fresh Mint)
- 2 Garlic Cloves peel & grate
- 2 Fresh Chillies rinse, trim, deseed & roughly slice
- 250 g Button Mushrooms wipe clean & roughly slice
- 120 g Tinned Lentils drain & rinse
- 20 ml Spice Blend 10ml NOMU Indian Rub & 10ml NOMU Garam Masala Rub
- 1 Onion peel & roughly dice
- 7,5 ml Whole Spices (2 Cinnamon Sticks 7,5ml
- Cumin Seeds & 2 Cardamom Pods)
- 200 g Baby Marrow rinse, trim & cut into bite-sized pieces
- 80 ml Coconut Yoghurt
- Oil cooking, olive or coconut
- Salt & Pepper
- Water
- Blender optional
Instructions
- BREYANI RICE Place the rinsed rice in a pot with 500ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
- FRESH CORIANDER & MINT PASTE Rinse, pick, and finely chop the mixed herbs. In a bowl, combine the chopped coriander, ½ the chopped mint, the grated garlic, ¾ of the sliced chilli (to taste), and a drizzle of oil to create a chunky paste. Alternatively, you can combine these ingredients in a blender (optional) or pestle and mortar. Set aside.
- SPICE & ALL THINGS NICE Place a large pot over medium-high heat with enough oil to cover the base. When hot, fry the sliced mushrooms and the drained lentils until softened and browned, 5-6 minutes. Add the spice blend and fry until fragrant, 1-2 minutes (shifting constantly). Mix in the diced onion and the whole spices. Sauté until the onion is soft, 4-6 minutes. Remove and discard the cinnamon sticks. Mix in the coriander mint paste and a pinch of salt. Fry until fragrant, 4-5 minutes (shifting regularly).
- BABY MARROW When the spices have finished frying, add the baby. marrow pieces and fry until softened, 4-5 minutes (shifting occasionally).
- THE FINAL STEAM & MIX Add the cooked rice to the pot of lentils a bowl, combine the yoghurt, the remaining mint, and seasoning. Set aside.
- THE BEST BREYANI! Dish up a mound of fragrant mushroom & baby marrow breyani. Dollop over the minty yoghurt and garnish with the remaining chilli (to taste). Enjoy!
