Breyani-Inspired Fragrant Rice
A South African take on breyani — fragrant basmati rice with warm whole spices. Meat-free / vegetarian. Serves 4. Wine pairing: Steenberg Merlot 2015.
⏱️ Prep: 10 min🍳 Cook: 40 min
Ingredients
| 3 T | butter or ghee |
| 1 | red onion, thinly sliced |
| 1 sprig | curry leaves |
| 2 | star anise |
| 3 pods | cardamom pods, crushed |
| 1 | cinnamon stick |
| 2 cloves | garlic, grated |
| 1 5 cm piece | ginger, peeled and grated |
| 300 g | basmati rice, rinsed |
Instructions
- Heat the butter or ghee in a large saucepan, add the onion and gently fry over a low heat until soft and golden. Add the curry leaves, star anise, cardamom and cinnamon and cook for 30 seconds to 1 minute, or until fragrant.
- Add the garlic, ginger and rice and mix to coat in the butter and spices. Add 2 cups boiling water, bring to the boil, then reduce the heat to a simmer. Cover the pan with a lid and cook for 15–20 minutes.
- Remove the pan from the heat, cover securely with a tea towel and lid so that it carries on steaming for a further 10 minutes. Separate the grains with a fork.