This comforting South African vegetable biryani is made with flavorful basmati rice, soft mixed vegetables, and perfectly cooked biryani dhal. Slow-cooked on the stovetop and gently steamed, it’s a hearty Durban-inspired vegetarian meal that’s ideal for family lunches, special occasions, and delicious leftovers.
Equipment
- 30cm high pot (for the veg biryani)
- 20cm high pot (to set aside washed rice)
Ingredients
Vegetable Masala
- 1/2 cup (125ml) vegetable oil
- 150 g margarine
- 1 sprig curry leaves
- 1 cinnamon stick
- 4 fresh green chillies
- 2 onions
- 8 garlic cloves
- 1 tsp turmeric powder
- 1 tsp ginger and garlic paste
- 2 tsp vadouvan (optional)
- 3 tsp garam masala
- 3 1/2 tsp mixed Kashmiri chilli powder
- boiling water
- 6 soft cooking potatoes, sliced in halves
- 1/2 large cabbage, sliced
- 200g baby peas
- 200g green beans, sliced
- 200g baby carrots, sliced
- 200g gadhra beans (also known as cranberry beans)
- 1 tbsp coarse salt (to taste)
- 100g fresh mint leaves
- 1 tomato
- 250g plain yogurt
- 100g boiled biryani dhal
Rice
- 3 cups (250g) basmati rice
- 2 tbsp margarine
Instructions
- Steam the gadhra beans in boiling water for about 15 minutes, until just soft, then drain and set aside. Rinse the biryani dhal and pressure cook for about 8 minutes, until just firm, then drain.
- Chop all your vegetables and set them aside. Wash the basmati rice, rinsing 2 to 3 times until the water runs clear.
- Heat margarine and oil in a large pot over medium-low. Add the cinnamon stick, curry leaves, green chillies, onions, and garlic. Cook until the onions are translucent. Remove half the onion mixture and set aside for topping later.
- Stir in turmeric, ginger and garlic paste, vadouvan (if using), garam masala, and mixed Kashmiri chilli powder, mixing well to coat. Add the sliced potatoes and pour in enough boiling water to halfway cover them.
- Add all the chopped vegetables, salt, mint, and 25g margarine. Pour in enough boiling water to cover, stir in the yogurt, cover, and cook until soft, about 45 to 60 minutes.
- Add the raw soaked rice and the cooked biryani dhal to the pot, mixing gently so nothing breaks apart. Pour in enough boiling water to fully submerge the rice, then cover with a slight gap and cook until the rice is soft.
- Once the rice and vegetables are cooked and most of the water has evaporated, leaving the pot moist but not dry, top the biryani with a little more margarine and the reserved fried onions. Steam gently on low heat for about 15 minutes, allowing all the flavours to come together before garnishing with fresh coriander.
- Enjoy this comforting vegetable biryani on its own, with dhal or with any of your favourite sides.
Notes
- Add the boiling water in stages rather than all at once, halfway over the potatoes, then fully over the vegetables, then just enough to submerge the rice. This keeps the biryani moist without turning mushy.
- No gadhra beans? Use dubla (lima) beans or canned butter beans instead, just drain, rinse, and reduce steaming time slightly.