Vegetable Breyani

2 tsp mustard seeds

2 tsp cumin seeds

2 tsp ajmo seeds

2 tsp fenugreek seeds

3 cinnamon sticks

2 bay leaves

2 star aniseed

4 cloves

4 cardamons

1 black cardamon

3 curry leaf stalks

8 red dry chillies

1 large onion, chopped

4 cloves garlic, chopped

½ tin tomato purée

2 tbs turmeric

3 tbs garam masala

4 tbs Kashmiri chili powder

3 tbs masala

3 carrots, chopped into sticks

200g green beans, chopped

300g cabbage, chopped

80g peas

80g double beans

80g gadra beans

6 tbs ghee

6 tbs oil

salt

7 potatoes, cut in halves

2 cups rice, unboiled

250g lentils

yellow food colouring

3 large onions, sliced round for frying

1 cup fresh mint, chopped

1 cup fresh coriander

2 tablespoons fresh thyme

500g soya prawns or soya chucks

Method

Fry the soya prawns with some oil or soak the soya chucks in boiling water. Once soft, drain and remove from the water.

Heat the oil and ghee. Add the seeds and dry spices. Fry for 5 minutes. Add the red chillies, garlic, curry leaves and onions. Fry for six minutes .

Add the turmeric and fry for 2 minutes. Add the garam masala and fry for another 2 minutes. Add the chilli powder and masala, and fry for 3 minutes.

Add the tomato purée and cook for 5 minutes. Add the vegetables, beans, soya chucks or prawns, thyme, mint, coriander and salt. Cook for 20 to 30 minutes or until the beans are soft.

Boil the rice with salt to taste, and set aside. Boil or use a can of lentils, drain and set aside. Add the salt and yellow colouring to the potatoes. Fry until soft and golden. Then fry the onions.

In a oven-proof pot, layer first with the curry, then the rice, lentils, potatoes and onions. Continue until everything is finished, and end with rice, lentils, potatoes. Add colouring to the the last layer of rice. Top with mint and teaspoons of butter.

Cover the pot with foil and place the lid. Steam in the oven for an hour on 160ºC.

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