What are the main ingredients in Vibrant Vegan Breyani?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender (optional)

What is the nutritional information of Vibrant Vegan Breyani?

Calories: 570, Carbs: 107 grams, Fat: grams, Protein: 26.6 grams, Sugar: 15.1 grams, Salt: 223 grams

How do I prepare Vibrant Vegan Breyani?

BREYANI RICE: Place the rinsed rice in a pot with 500ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover. FRESH CORIANDER & MINT PASTE: Rinse, pick, and finely chop the mixed herbs. In a bowl, combine the chopped coriander, ½ the chopped mint, the grated garlic, ¾ of the sliced chilli (to taste), and a drizzle of oil to create a chunky paste. Alternatively, you can combine these ingredients in a blender (optional) or pestle and mortar. Set aside. THE FINAL STEAM & MIX: Add the cooked rice to the pot of lentils and gently toss together, 1-2 minutes. Remove from the heat, cover, and set aside to dry, 10 minutes. There should be no liquid remaining. In a bowl, combine the yoghurt, the remaining mint, and seasoning. Set aside. BABY MARROW: When the spices have finished frying, add the baby marrow pieces and fry until softened, 4-5 minutes (shifting occasionally). THE BEST BREYANI!: Dish up a mound of fragrant mushroom & baby marrow breyani. Dollop over the minty yoghurt and garnish with the remaining chilli (to taste). Well done, Chef! SPICE & ALL THINGS NICE: Place a large pot over medium-high heat with enough oil to cover the base. When hot, fry the sliced mushrooms and the drained lentils until softened and browned, 5-6 minutes. Add the spice blend and fry until fragrant, 1-2 minutes (shifting constantly). Mix in the diced onion and the whole spices. Sauté until the onion is soft, 4-6 minutes. Remove and discard the cinnamon sticks. Mix in the coriander mint paste and a pinch of salt. Fry until fragrant, 4-5 minutes (shifting regularly).

What should be prepared from my kitchen to make Vibrant Vegan Breyani?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender (optional)

Vibrant Vegan Breyani

A vegetarian take on the traditional breyani! Delicious fried mushrooms, baby marrow, and lentils are at the heart of this rich and saucy dish. Served with brown basmati rice, minty yoghurt, fresh chilli, and tons of flavourful spices. This dish will warm your soul and satisfy your tastebuds!

Vibrant Vegan Breyani

with mushrooms & brown basmati rice

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Marrow
Brown Basmati Rice
Button Mushrooms
Coconut Yoghurt
Fresh Chilli
Fresh Chillies
Garlic Clove
Garlic Cloves
Mixed Herbs
Onion
Onions
Spice Blend
Tinned Lentils
Whole Spices

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender (optional)

Serves 1

BREYANI RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
FRESH CORIANDER & MINT PASTE
Rinse, pick, and finely chop the mixed herbs. In a bowl, combine the chopped coriander, ½ the chopped mint, the grated garlic, ¾ of the sliced chilli (to taste), and a drizzle of oil to create a chunky paste. Alternatively, you can combine these ingredients in a blender (optional) or pestle and mortar. Set aside.
SPICE & ALL THINGS NICE
Place a pot over medium-high heat with enough oil to cover the base. When hot, fry the sliced mushrooms and the drained lentils until softened and browned, 5-6 minutes. Add the spice blend and fry until fragrant, 1-2 minutes (shifting constantly). Mix in the diced onion and the whole spices. Sauté until the onion is soft, 3-4 minutes. Remove and discard the cinnamon stick. Mix in the coriander mint paste and a pinch of salt. Fry until fragrant, 3-4 minutes (shifting regularly).
BABY MARROW
When the spices have finished frying, add the baby marrow pieces and fry until softened, 4-5 minutes (shifting occasionally).
THE FINAL STEAM & MIX
Add the cooked rice to the pot of lentils and gently toss together, 1-2 minutes. Remove from the heat, cover, and set aside to dry, 10 minutes. There should be no liquid remaining. In a bowl, combine the yoghurt, the remaining mint, and seasoning. Set aside.
THE BEST BREYANI!
Dish up a mound of fragrant mushroom & baby marrow breyani. Dollop over the minty yoghurt and garnish with the remaining chilli (to taste). Well done, Chef!

Brown Basmati Rice - 75ml
Mixed Herbs - 6g
Garlic Clove - 1
Fresh Chilli - 1
Button Mushrooms - 125g
Tinned Lentils - 60g
Spice Blend - 10ml
Onion - 1
Whole Spices - 3,75ml
Baby Marrow - 100g
Coconut Yoghurt - 40ml

Download the Recipe

Serves 2

BREYANI RICE
Place the rinsed rice in a pot with 500ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
FRESH CORIANDER & MINT PASTE
Rinse, pick, and finely chop the mixed herbs. In a bowl, combine the chopped coriander, ½ the chopped mint, the grated garlic, ¾ of the sliced chilli (to taste), and a drizzle of oil to create a chunky paste. Alternatively, you can combine these ingredients in a blender (optional) or pestle and mortar. Set aside.
SPICE & ALL THINGS NICE
Place a large pot over medium-high heat with enough oil to cover the base. When hot, fry the sliced mushrooms and the drained lentils until softened and browned, 5-6 minutes. Add the spice blend and fry until fragrant, 1-2 minutes (shifting constantly). Mix in the diced onion and the whole spices. Sauté until the onion is soft, 4-6 minutes. Remove and discard the cinnamon sticks. Mix in the coriander mint paste and a pinch of salt. Fry until fragrant, 4-5 minutes (shifting regularly).
BABY MARROW
When the spices have finished frying, add the baby marrow pieces and fry until softened, 4-5 minutes (shifting occasionally).
THE FINAL STEAM & MIX
Add the cooked rice to the pot of lentils and gently toss together, 1-2 minutes. Remove from the heat, cover, and set aside to dry, 10 minutes. There should be no liquid remaining. In a bowl, combine the yoghurt, the remaining mint, and seasoning. Set aside.
THE BEST BREYANI!
Dish up a mound of fragrant mushroom & baby marrow breyani. Dollop over the minty yoghurt and garnish with the remaining chilli (to taste). Well done, Chef!

Brown Basmati Rice - 150ml
Mixed Herbs - 10g
Garlic Cloves - 2
Fresh Chillies - 2
Button Mushrooms - 250g
Tinned Lentils - 120g
Spice Blend - 20ml
Onion - 1
Whole Spices - 7,5ml
Baby Marrow - 200g
Coconut Yoghurt - 80ml

Download the Recipe

Serves 3

BREYANI RICE
Place the rinsed rice in a pot with 700ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
FRESH CORIANDER & MINT PASTE
Rinse, pick, and finely chop the mixed herbs. In a bowl, combine the chopped coriander, ½ the chopped mint, the grated garlic, ¾ of the sliced chilli (to taste), and a drizzle of oil to create a chunky paste. Alternatively, you can combine these ingredients in a blender (optional) or pestle and mortar. Set aside.
SPICE & ALL THINGS NICE
Place a large pot over medium-high heat with enough oil to cover the base. When hot, fry the sliced mushrooms and the drained lentils until softened and browned, 6-7 minutes. Add the spice blend and fry until fragrant, 1-2 minutes (shifting constantly). Mix in the diced onion and the whole spices. Sauté until the onion is soft, 4-6 minutes. Remove and discard the cinnamon sticks. Mix in the coriander mint paste and a pinch of salt. Fry until fragrant, 5-6 minutes (shifting regularly).
BABY MARROW
When the spices have finished frying, add the baby marrow pieces and fry until softened, 5-6 minutes (shifting occasionally).
THE FINAL STEAM & MIX
Add the cooked rice to the pot of lentils and gently toss together, 2-3 minutes. Remove from the heat, cover, and set aside to dry, 10 minutes. There should be no liquid remaining. In a bowl, combine the yoghurt, the remaining mint, and seasoning. Set aside.
THE BEST BREYANI!
Dish up a mound of fragrant mushroom & baby marrow breyani. Dollop over the minty yoghurt and garnish with the remaining chilli (to taste). Well done, Chef!

Brown Basmati Rice - 225ml
Mixed Herbs - 16g
Garlic Cloves - 3
Fresh Chillies - 3
Button Mushrooms - 375g
Tinned Lentils - 180g
Spice Blend - 30ml
Onions - 2
Whole Spices - 10ml
Baby Marrow - 300g
Coconut Yoghurt - 125ml

Download the Recipe

Serves 4

BREYANI RICE
Place the rinsed rice in a pot with 900ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
FRESH CORIANDER & MINT PASTE
Rinse, pick, and finely chop the mixed herbs. In a bowl, combine the chopped coriander, ½ the chopped mint, the grated garlic, ¾ of the sliced chilli (to taste), and a drizzle of oil to create a chunky paste. Alternatively, you can combine these ingredients in a blender (optional) or pestle and mortar. Set aside.
SPICE & ALL THINGS NICE
Place a large pot over medium-high heat with enough oil to cover the base. When hot, fry the sliced mushrooms and the drained lentils until softened and browned, 6-7 minutes. Add the spice blend and fry until fragrant, 1-2 minutes (shifting constantly). Mix in the diced onion and the whole spices. Sauté until the onion is soft, 6-8 minutes. Remove and discard the cinnamon sticks. Mix in the coriander mint paste and a pinch of salt. Fry until fragrant, 6-7 minutes (shifting regularly).
BABY MARROW
When the spices have finished frying, add the baby marrow pieces and fry until softened, 5-6 minutes (shifting occasionally).
THE FINAL STEAM & MIX
Add the cooked rice to the pot of lentils and gently toss together, 2-3 minutes. Remove from the heat, cover, and set aside to dry, 10 minutes. There should be no liquid remaining. In a bowl, combine the yoghurt, the remaining mint, and seasoning. Set aside.
THE BEST BREYANI!
Dish up a mound of fragrant mushroom & baby marrow breyani. Dollop over the minty yoghurt and garnish with the remaining chilli (to taste). Well done, Chef!