Breyani - Good looking South African food

My photographer has suffered the temporary loss of his light box, the new, improved version is under construction as I type. Pity, because this breyani is really beautiful to look at, and your salivary juices start running just looking at the pretty food. Wait till you smell it and taste it, it gets better and better. I served 6 adults at a dinner party and we had a tiny bit leftover. As an accompaniment I roasted butternut and sweet potato chunks with olive oil, a drizzle of balsamic vinegar and a generous drizzle of maple syrup; and a bowl of lettuce leaves tossed in oil and lemon juice.
Dishing it into cups makes it look very professional for guests, but a large dish is perfect for the family. If you are fortunate enough (!) to know my sisters, ask them if it was any good before you make it....otherwise... you will have to trust me.
For dessert I fed them marzipan brownies Or sugar free, egg free, chocolate free but oh so good healthy brownies with homemade vanilla ice cream OR ...yeah, everything free rum and raisin nut ice cream. Recipes on request. (I live in hope one of you will actually request something!)

                                                    Vegetable Breyani

Serves 6 adults

5ml each turmeric & ground coriander

2ml ground cumin 

1 cinnamon stick

125ml brown lentils

250ml brown rice 

750ml water

Salt

25ml each butter & olive oil 

5ml masala

2 sliced leeks

2 onions, chopped

2 garlic cloves, chopped 

1 aubergine, cubed

1 red pepper, seeded and chopped

1 x 410g tin tomatoes

6 baby marrow, sliced

250ml peas 

7ml salt

5ml sugar

Optional: raisins and slivered almonds for decoration 

Place a little oil in medium sizes pot, add turmeric, coriander, cumin, cinnamon and heat to release flavours. Add lentils, rice and water and salt and cook till tender and water all absorbed, about 30min. Remove cinnamon stick.

In the meantime, heat oil and butter in frying pan, add masala and heat, stir in leeks, onion and garlic and sauté till soft. Add remaining vegetables and cook till tender, add sugar and salt.

In a large dish, layer rice and vegetables alternately, at least 2 layers of each. Cover and bake @160˚C for 20 minutes.

Fry almonds in a knob of butter and when lightly browned add raisins, remove from heat, sprinkle over breyani.

•  Can be layered in teacups, just start with vegetables then rice, cover, bake and turn out onto plates, sprinkle with parsley. Looks amazing and tastes better than it looks

•  Feel free to use just onions if you have no leeks. I replaced the aubergine once with an extra red pepper, so use what you have.