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!
Serving guide
Choose your portion size.
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!
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!
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
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!
Brown Basmati Rice - 300ml
Mixed Herbs - 20g
Garlic Cloves - 4
Fresh Chillies - 4
Button Mushrooms - 500g
Tinned Lentils - 240g
Spice Blend - 40ml
Onions - 2
Whole Spices - 15ml
Baby Marrow - 400g
Coconut Yoghurt - 160ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R292.57
for 4 servings · R73.14 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Whole Spices needs 15 mlSpice for Rice 65 g R29.99 · whole pack (size can't be divided)R29.99
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Fresh Chillies needs 4Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Coconut Yoghurt needs 160 mlFabulously Fruity Pineapple And Coconut Yoghurt Buttons 8 g R21.99 · whole pack (size can't be divided)R21.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Button Mushrooms needs 500 gSliced Button Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
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Mixed Herbs needs 20 gBoursin® High Fat Soft Cheese with Garlic & Mixed Herbs 150 g 150 g at R84.99 · 13% of packR11.33
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Spice Blend needs 40 mlChicken Masala 50 g R29.99 · whole pack (size can't be divided)R29.99
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Brown Basmati Rice needs 300 mlFully Cooked Brown Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
Not in the Woolies basket — source these elsewhere:
- Tinned Lentils
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Vibrant Vegan Breyani?
The preparation time for Vibrant Vegan Breyani with mushrooms & brown basmati rice is between 15 and 30 minutes.
What is the total time required to make Vibrant Vegan Breyani with mushrooms & brown basmati rice?
The total time required to make Vibrant Vegan Breyani with mushrooms & brown basmati rice is between 40 and 55 minutes.
How many servings does Vibrant Vegan Breyani provide?
4 servings
What are the main ingredients in Vibrant Vegan Breyani?
Baby Marrow, Brown Basmati Rice, Button Mushrooms, Chilli, Coconut Yoghurt, Garlic, Mixed Herbs, Onion, Spice Blend, Tinned Lentils, Whole Spices
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?
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). 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. 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 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! BABY MARROW: When the spices have finished frying, add the baby marrow pieces and fry until softened, 4-5 minutes (shifting occasionally).
What should be prepared from my kitchen to make Vibrant Vegan Breyani?
Baby Marrow, Brown Basmati Rice, Button Mushrooms, Chilli, Coconut Yoghurt, Garlic, Mixed Herbs, Onion, Spice Blend, Tinned Lentils, Whole Spices
How many calories does Vibrant Vegan Breyani have?
570 calories
How much fat content does Vibrant Vegan Breyani have?
grams