INGREDIENTS
For Sambal
1 onion, chopped
1 tomato, chopped
Juice of 1 lemon
Hand full of chopped coriander
Brown sugar to taste (balance the lemon taste, the mix should not be too sweet or too sour)
Salt to taste
For Breyani
2-3 tbsp (30 ml) coconut oil (or oil of choice)
2 onions, chopped
2 tomatoes, grated
2 cloves fresh garlic
2 tsp (10 ml) Garan masala
2 tsp (10 ml) Breyani masala
1 tsp (5 ml) salt (start with one teaspoon and add as needed)
1 bunch fresh coriander
1 cup broccoli
1 cup cauliflower
1 cup carrot, chopped
2 cups rice (for this recipe to long grain white or brown rice works, basmati rice will give a different consistency)
1 cup dry brown lentils
2 potatoes, cut into half then into quarters
1 cup mixed veg (peas, corn, beans)
METHOD
Make the Sambal: In a bowl, mix all ingredients and set in fridge while Breyani is being prepared.
In a large pot heat 2-3 tablespoons of oil, add the chopped onion and let simmer until onions are soft and semi-translucent.
Add the tomatoes, garlic, masala, salt and half the coriander, allow to simmer for about 7-8 minutes with the lid on. Should mixture be too dry add a dash of water.
When tomato is soft and saucy, add in the remaining ingredients, keeping only the mixed veg aside.
Add enough water to the pot to cover all ingredients, making sure your pot is on high and bring to boil. Stir occasionally.
As soon as the rice and lentils are cooked, add in the mixed veg and remainder of coriander.
Let this steam for the last 10 minutes of the cooking time.
You might have to add 1-2 cups of water if your veggies have not equally softened.
You can turn down the heat to medium, and allow all the water to steam away. Remember to stir constantly; as the water cooks away the Breyani can easily sticks to the bottom.
Serve hot with Sambal on the side.
Source: Western Cape Wellness
