astrolab
VIP Member (Resident chef)
Ingredients
1½ C rice
¼ C breyani dhall *( below the recipe)
3 T oil
1 T butter or margarine
½ onion, sliced
1 T salt (may vary, depending on your taste buds)
2 each of green chillies (chopped), bay leaves & cinnamon sticks
1 t each of mustard seeds, coriander seeds & jeera seeds
½ tomato, chopped
4 - 5 t (or more, depending if you like hot food) masala
1 t garum masala
½ t tumeric powder
3 medium size potatoes, cut into half
1 C mixed vegetables (e.g. I&J frozen veggies)
1½ C mixed fresh peas, double beans, gadra beans, green beans
¼ packet mushrooms, sliced
½ green pepper, sliced
2 carrots, sliced
boiling water
60g butter, chopped
3 sprigs dhania (coriander)
Method
Soak rice and dhall a few hours prior to cooking.
Heat oil over medium heat; add ingredients 5 - 8 and braise well.
When onions turn slightly brown, add tomato; cook further.
Add ingredients 10 - 12.
Add potatoes and enough boiling water to cover it.
Cover pot lid and cook on medium-high heat for 15 minutes.
Add all mixed veggies; add more boiling water - to cover all veggies.
Cook for a further 20 - 25 minutes.
Add strained rice/dhall. Do not add more water.
Preheat oven to 160 degrees celcius.
Cook for about 20 minutes, mix regularly.
Once all water has gone, cook in oven for about 20 minutes, mixing breyani once.
Once cooked, sprinkle with butter and dhania leaves.
* INGREDIENTS ( FOR DHALL)
(1b) 1 CUP PEA DHALL (DRIED SPLIT PEAS – YELLOW)
(2b) 1 ONION, CHOPPED FINE (SMALL)
(3b) 2 GREEN CHILLIES (CHOPPED)
(4b) 30ml OIL
(5b) SOME BREYANI MIX (VERY LITTLE)
METHOD
Boil the split peas(1b) in a pot with salt to taste, until it is soft (or cooked) and soupy in texture.
Heat oil(4b) in a pan and add if possible some of the breyani mix used above, as well as the onions(2b).
Fry for a while until the onions is lightly brown (not burnt, but almost). Now add the boiled dhall and if necessary, some water to give it a thick soupy consistency.
Serve as a soup or as a topping on the breyani.
1½ C rice
¼ C breyani dhall *( below the recipe)
3 T oil
1 T butter or margarine
½ onion, sliced
1 T salt (may vary, depending on your taste buds)
2 each of green chillies (chopped), bay leaves & cinnamon sticks
1 t each of mustard seeds, coriander seeds & jeera seeds
½ tomato, chopped
4 - 5 t (or more, depending if you like hot food) masala
1 t garum masala
½ t tumeric powder
3 medium size potatoes, cut into half
1 C mixed vegetables (e.g. I&J frozen veggies)
1½ C mixed fresh peas, double beans, gadra beans, green beans
¼ packet mushrooms, sliced
½ green pepper, sliced
2 carrots, sliced
boiling water
60g butter, chopped
3 sprigs dhania (coriander)
Method
Soak rice and dhall a few hours prior to cooking.
Heat oil over medium heat; add ingredients 5 - 8 and braise well.
When onions turn slightly brown, add tomato; cook further.
Add ingredients 10 - 12.
Add potatoes and enough boiling water to cover it.
Cover pot lid and cook on medium-high heat for 15 minutes.
Add all mixed veggies; add more boiling water - to cover all veggies.
Cook for a further 20 - 25 minutes.
Add strained rice/dhall. Do not add more water.
Preheat oven to 160 degrees celcius.
Cook for about 20 minutes, mix regularly.
Once all water has gone, cook in oven for about 20 minutes, mixing breyani once.
Once cooked, sprinkle with butter and dhania leaves.
* INGREDIENTS ( FOR DHALL)
(1b) 1 CUP PEA DHALL (DRIED SPLIT PEAS – YELLOW)
(2b) 1 ONION, CHOPPED FINE (SMALL)
(3b) 2 GREEN CHILLIES (CHOPPED)
(4b) 30ml OIL
(5b) SOME BREYANI MIX (VERY LITTLE)
METHOD
Boil the split peas(1b) in a pot with salt to taste, until it is soft (or cooked) and soupy in texture.
Heat oil(4b) in a pan and add if possible some of the breyani mix used above, as well as the onions(2b).
Fry for a while until the onions is lightly brown (not burnt, but almost). Now add the boiled dhall and if necessary, some water to give it a thick soupy consistency.
Serve as a soup or as a topping on the breyani.
