Fragrant Lentil And Spinach Biryani Recipe

Name: Fragrant Lentil and Spinach Biryani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1 kg Basmati Rice; 250g Green Chilli; 200 g Spinach (Palak); 500 g Onion; 500 g Desi Tomato (Tamatar); 100 g Garlic - Single Clove; loose Ginger; 250 ml Real Thai Unsweetened Coconut Milk; 500 ml Oil (For Frying); 100 g Popular Essentials Jeera (Cumin Seeds); 100 g Catch Super Garam Masala; 20 g Turmeric Powder; 40 g Orika True Cinnamon Stick; 1 pack (50 g) Town Grocer Bay Leaf/Tej Patta; 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Indian cuisine · 319 calories

About this recipe

Fragrant Lentil and Spinach Biryani is a one-pot delight blending rich flavors and nutrition. This protein-packed vegan recipe combines basmati rice, tender lentils, and fresh spinach, infused with aromatic Indian spices like cumin, garam masala, and turmeric. Coconut milk adds a creamy touch without dairy, while the hint of cinnamon and bay leaf elevates the taste profile. Perfect for a comforting dinner, this dish is gluten-free, dairy-free, and peanut-free, making it suitable for varied dietary needs. Prep and cook in under an hour for a balanced meal offering 31g protein and 580 calories per serving. Whether you're looking for a hearty family meal or a satisfying solo dinner, this biryani is sure to impress!

Ingredients

1 kg Basmati Rice
250g Green Chilli
200 g Spinach (Palak)
500 g Onion
500 g Desi Tomato (Tamatar)
100 g Garlic - Single Clove
loose Ginger
250 ml Real Thai Unsweetened Coconut Milk
500 ml Oil (For Frying)
100 g Popular Essentials Jeera (Cumin Seeds)
100 g Catch Super Garam Masala
20 g Turmeric Powder
40 g Orika True Cinnamon Stick
1 pack (50 g) Town Grocer Bay Leaf/Tej Patta
1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. Rinse the basmati rice and green lentils thoroughly under cold water until the water runs clear.
2. Heat vegetable oil in a large pot on medium heat and add cumin seeds, cinnamon stick, and bay leaf until aromatic.
3. Add finely chopped onion, garlic, and ginger to the pot and sauté until the onion turns golden brown.
4. Stir in diced tomatoes and cook until soft, forming a thick base for the biryani.
5. Add garam masala, turmeric powder, and salt, mixing well with the sautéed ingredients.
6. Pour in the rinsed green lentils, coconut milk, and water, bringing the mixture to a gentle boil.
7. Add the rinsed basmati rice and lower the heat, covering the pot to let it simmer for 10 minutes.
8. Stir in fresh spinach leaves, allowing them to wilt and blend into the biryani.
9. Check the rice and lentils for doneness, ensuring they are tender and the liquid is absorbed.
10. Remove the pot from heat and let it rest for 5 minutes with the lid on to enhance flavors.
11. Fluff the biryani gently with a fork and remove the bay leaf and cinnamon stick before serving.
12. Plate the fragrant lentil and spinach biryani in bowls and garnish with fresh coriander leaves if desired.