# @ivanas_tastykitchen on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DaAevF0AJnt
- **Gondola URL:** https://gondola.cc/posts/67249369-ivanas-tastykitchen-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/43bd51ecc2.jpg
- **Posted:** 2026-06-25T11:42:14.000+00:00
- **Account Owner:** Ivana Sanshia | 🇿🇦 Chef (@ivanas_tastykitchen) — https://gondola.cc/ivanas_tastykitchen

## Caption

Whether you call it veg biryani or pilau, one thing is certain: this is a pot full of flavour. 😍 With caramelised onions, a rich tomato-yoghurt masala, plenty of fresh herbs, perfectly spiced vegetables and a finishing drizzle of curry leaf-infused ghee, this is comfort food at its finest.

3 onions, thinly sliced
6–7 cups mixed vegetables (I used carrots, potatoes, pumpkin, eggplant, cauliflower and green beans)
2 green chillies, sliced
1 tbsp ginger-garlic paste
2 tomatoes, chopped
½ cup yoghurt
1 cup coriander, chopped
1 cup mint, chopped
1 tsp thyme leaves (optional)
Juice of ½ lemon
2 cups basmati rice, washed
½ cup cooked lentils
2 tbsp ghee
10–12 curry leaves
Salt, to taste
Oil, for frying

Whole spices
2 bay leaves
1 cinnamon stick
4 cardamom pods
4 cloves
1 tsp cumin seeds
1 tsp fennel seeds

Ground spices
1 tsp turmeric
2 tsp Kashmiri chilli powder
2 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala

Fry the vegetables in a little oil until lightly coloured and beginning to soften. Set aside.

In the same pot, fry the onions until deeply golden and crispy. Remove half and reserve for garnishing.

Add the green chillies, ginger-garlic paste and whole spices and sauté until fragrant. Add the tomatoes, cover and cook until soft and jammy.

Stir in the yoghurt, coriander, mint, thyme and lemon juice. Return the vegetables to the pot and coat well in the masala.

Top with half the rice, scatter over the lentils, then add the remaining rice. Pour in enough water to just cover the surface, cover and cook on low heat for 15–20 minutes, or until the rice is tender.

Heat the ghee, fry the curry leaves until crisp and fragrant, then pour over the biryani. Garnish with the reserved onions, extra coriander and mint, fluff gently and serve with carrot and cucumber raita.

Veg biryani or pilau? I’ll leave that debate to the comments.

#SouthAfricanFood #VegBiryani #IndianCooking #OnePotMeals #VegetarianRecipes

## Stats

- **Views:** 0
- **Likes:** 894
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- **Comments:** 48

## Tags

southafricanfood, vegbiryani, onepotmeals, indiancooking, vegetarianrecipes

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