Breyani Rice

Name: Breyani Rice
Yield: Serves 8
Ingredients: 250 g frozen peas; 6 carrots julienned; 6 onions, finely sliced; 2 cups of pre-seasoned breyani rice (it looks yellow and contains all the spices below); 1½ cups of plain yoghurt seasoned with salt, pepper and 2 tsp garam masala; ½ cup dhanya chutney or chutney of your choice; ½ cup dhanya chutney or chutney of your choice; 60 g coriander, roughly chopped; 2 pieces stick cinnamon; 3 cardamom pods, crushed; 3 whole cloves; 3 all-spice berries; 1½ cups of plain yoghurt seasoned with salt, pepper and 2 tsp garam masala; 1½ cups of plain yoghurt seasoned with salt, pepper and 2 tsp garam masala; 1½ cups of plain yoghurt seasoned with salt, pepper and 2 tsp garam masala; 5 hardboiled eggs, quartered; 2 tsp chilli powder; 4 tsp turmeric; 1 cup of lentils; 2 tsp salt; 1½ tbsp ground coriander; 1 tbsp ground turmeric; 2 tsp ground cumin; 2 tsp fennel seed

Preparation info

Serves
8

Difficulty
Easy

Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

About

Real breyani for me has always belonged to the realms of the Breyani Queens, revered matrons who rule the domain. There are a few aspirant princes too who use their breyani to woo lovelies. It is a dish that demands time and attention and considerable commitment. Our breyani has much of the delicious element but is more of a warm salad that escapes some of the rigours of the purist.

Ingredients

Main course
Spicy
Vegetarian

Ingredients

Method