This satisfying dish uses the simplest of ingredients and is therefore also very economical. A vital ingredient of most breyanis is lentils, as they carry the flavour of the spices.
2 cups white rice
½ cup black lentils
100 g margarine or butter
2 potatoes, peeled and quartered
¼ cup vegetable oil
1 onion, finely chopped
1 Tbsp crushed garlic
1 Tbsp crushed ginger
1 tsp turmeric
½ tsp chilli powder
3 Tbsp garam masala
2 tomatoes, grated
1 large carrot, finely chopped
10 green beans, roughly chopped
1 bunch fresh coriander, chopped
1 bunch fresh mint, chopped
2 tsp salt
1. Combine the rice and the lentils in a bowl, cover with boiling water and set aside to soak for 1 hour.
2. Place a saucepan on the stove on medium heat, melt the margarine or butter and fry the potatoes until browned all over but not cooked. Ensure that the fat does not burn. Remove the potatoes and set aside.
3. Pour the vegetable oil into the same saucepan. Add the onion, garlic, ginger and turmeric and fry until the onion is golden brown.
4. Add the chilli powder and garam masala and stir-fry for a few minutes.
5. Add the tomatoes and cook for 10 minutes.
6. Drain the rice and lentils and add to the saucepan. Add the carrot and green beans, three-quarters of the coriander, all the mint, and 1 tsp of the salt. Add 2 cups water, cover with a lid and simmer for about 30 minutes. Add water, a little at a time, if needed.
7. Add the potatoes and continue simmering for another 30 minutes. Sprinkle the other teaspoon of salt over the top of the ingredients and carry on cooking for another 20 minutes.
8. Continue monitoring the dish and add a little water as necessary. The dish is done once the rice is cooked and the potatoes are soft. Sprinkle the remaining coriander over the breyani and serve.
Serves 6