Breyani Rice


Preparation info

  • Serves


    • Difficulty


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.


  • 2 cups of pre-seasoned breyani rice (it looks yellow and contains all the spices below)
  • 6 onions, finely sliced
  • 6 carrots julienned
  • 250 g frozen peas
  • 60 g coriander, roughly chopped
  • ½ cup dhanya chutney or chutney of your choice
  • 1½ cups of plain yoghurt seasoned with salt, pepper and 2 tsp garam masala
  • 5 hardboiled eggs, quartered


    Cook the breyani rice, with all the spices, in boiling water till tender, about 14 minutes. Be careful not to overcook the rice. Drain. If you like, you might want to take off some of the cooking spices that have surfaced during cooking.

    While the rice is boiling, fry the sliced onions in a little oil until they are golden and slightly caramelised. Remove from the heat. Blanche the carrots in boiling water for 5 minutes. Remove from the water with a slotted spoon and set aside. Add the frozen peas to the carrot water to thaw briefly (2 minutes). Remove these too and set aside.

    Season the Breyani Rice with salt and white pepper, add the caramelized onion and half of the chutney and gently stir through to flavour the rice. Now add the carrots and peas, and stir through gently.

    Arrange the rice on a platter, drizzle over the remaining chutney, then the masala yoghurt and the roughly chopped coriander. Arrange the quartered eggs on top. You too can now woo.