Vegetable Breyani (my infused flavoured rice)

So I was at the Lourensford Market this weekend and I met this amazing, vibrant women who makes beautiful designed accesories. She is an animal lover and has taken the journey of eating an animal free lifestyle. We got to talk and I told her I would spice up her life a with a vegan breyani recipe so here goes;

What you would need?

• 40ml Oil
• 2 Tablespoons Butter
• 1 Stick of cinnamon
• 1 Star-aniseed
• 1 Cardomon pod
• 1 Bay leave
• 2 Sliced onions
• 2 Grated carrots
• 1 Tablespoon Cumin powder
• 1 tsp tumeric
• 250g Brown lentils
• 100g Kernels
• 300g Basmati rice
• seasoning.
• handfull of chopped corriander

What you do?

1. On medium, heat a large pot with butter, oil, cinnamon, aniseed,cardomon and bay leaf till it the spices are golden and very aromatic.
2. Add onions, and carrots and saute till golden and sticky. now and your cumin, tumeric and lightly roast the spices. When it starts to stick add your lentils and saute insuring the lentils pick up all that flavor and seals it in. Slowly add cold 250ml water and cook your lentils for about 20 minutes adding water when needed but no more than 600ml.
3. There should be a nice gravy to your lentils now add your rice and kernels with 1 and a half cups of boiled water, season and cook for 15 minutes stiring every five minutes.
4. Add your corrinader check your seasoning and steam for a further 5 minutes, then enjoy.
5. Try the sweet and sour salsa with this from the V.1 Ebook it is an amazing side to this dish

Check out Romeo Foxtrot to see what she makes and for the animal lovers check out her initiative she got going, support her, join her, buy from her whatever you do, just do something! #sharingiscaring