| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 6g | 1g | 65g |
| sugars | fibre | protein | salt |
| 7g | 6g | 11g | 1.5g |
Why I Love South African Tomato and Mushroom Breyani
I’ve always held a soft spot in my heart for the vibrant, eclectic flavors of global cuisine, which is why I am absolutely delighted to share my spin on a classic South African delicacy – the Tomato and Mushroom Breyani. This dish provides a harmonious blend of exotic spices with the hearty comfort of common vegetables, resulting in a meal that is far more than the sum of its parts. The Breyani is a well-loved staple in South Africa, closely related to the Indian Biryani, hence it represents a natural blending of my Californian upbringing and my Gujarati roots.
A Melting Pot of Flavors
From the fragrant mingling of curry, turmeric, cumin, and ground coriander to the enticing punch of crushed red pepper flakes, this recipe beautifully illustrates how spices can transform simple ingredients into an extraordinary feast for the senses. The lush, earthiness of the mushrooms perfectly complements the juicy, tanginess of the tomatoes, while the mild sweetness of green peas adds a welcome twist to the heady mix. I prefer to use Basmati rice for its unique aroma and fluffy texture. It absorbs and melds with the flavors of the vegetables and spices, creating a gastronomic symphony that you can’t help but fall in love with.
A Nod to Chefs Across Borders
While developing this recipe, I was inspired by the renowned South African chef, Zola Nene. Her love for global flavours and dedication to her local cuisine has always resonated with me. Although it’s not every day that a specific chef motivates me to create a recipe, Zola’s commitment towards bringing out the best in cross-cultural dishes has undeniably influenced my rendition of the Tomato and Mushroom Breyani.
Similar to an Indian Biryani, a Tomato and Mushroom Breyani is typically served as a main course. Yet its balanced, savory notes also make it a great partner with lighter side dishes like a crisp, lemony arugula salad or a cool, refreshing raita cucumber yogurt. Experimentation is key to discovering your own culinary story, and I encourage you to create your own fusion of flavors.
In the end, the Tomato and Mushroom Breyani, is more than just a blend of spices and vegetables. It’s a culmination of my journey across cultures, cuisines, and continents. I hope this recipe sparks joy in your kitchen as it has in mine.
What You’ll Need
- 2 cups Basmati rice
- 1 lb fresh mushrooms, sliced
- 6 medium tomatoes, chopped
- 2 large onions, chopped
- 4 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon crushed red pepper flakes
- 2 bay leaves
- 4 cups vegetable broth
- 1 cup frozen green peas
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
Method
Step One
Start by washing the 2 cups of basmati rice under cold water until the water runs clear. Afterward, soak the rice in plenty of water and set it aside.
Step Two
Heat the 2 tablespoons of vegetable oil in a large pot over medium heat. Add the chopped onions, minced garlic, and sliced mushrooms. Sauté until they are tender.
Step Three
Add the spices – curry powder, turmeric, coriander, cumin, and crushed red pepper flakes, to the pot. Cook it for a couple of minutes until the spices are fragrant.
Step Four
Add the chopped tomatoes to the pot and cook for another 5-10 minutes until they start to break down and form a sauce.
Step Five
Drain the rice and add to the pot. Stir well to coat the rice with the tomato and mushroom mixture.
Step Six
Add the vegetable broth to the pot and stir in two bay leaves. Bring the mixture to the boil, then reduce the heat, cover and simmer for around 20 minutes, or until the rice is fluffy and all the liquid has been absorbed.
Step Seven
Stir in the frozen peas, salt, and black pepper. Cook it for an additional 2-3 minutes until the peas are warmed through.
Step Eight
Remove the pot from the heat. Fluff up the rice with a fork, then fold in the fresh cilantro and mint. Serve your Tomato and Mushroom Breyani hot, garnished with some more fresh herbs if desired.
