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Vibrant Vegetarian Breyani with mushrooms & brown basmati rice

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Prep Time 20 minutes
Cook Time 45 minutes
Servings 3
Calories 111 kcal

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!