Fragrant Lentil & Rice Pilaf Recipe

About this recipe

A comforting and aromatic one-pot lentil and rice dish cooked with warming spices and fresh herbs, perfect for a busy weeknight.

Ingredients

• 1 kg Basmati Rice
• 200 ml Coconut Milk
• - Vegetable Stock Cubes
• 500 g Onion
• loose Ginger
• 250g Green Chilli
• 100 g Jeera
• 20 g Turmeric Powder
• 45 g Garam Masala
• 100 g Coriander Leaves
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• - Bay Leaf
• 100 g Salt

Instructions

1. 1. Rinse the basmati rice and red lentils under cold water until the water runs clear.
2. 2. Finely chop the onion, garlic, ginger, and green chili for the base of the dish.
3. 3. Heat vegetable oil in a large pan and add cumin seeds, cinnamon stick, and bay leaf until aromatic.
4. 4. Add the chopped onion, garlic, ginger, and green chili to the pan and sauté until golden brown.
5. 5. Stir in turmeric powder and garam masala, cooking for another minute to release the spices' flavors.
6. 6. Add the rinsed rice and lentils to the pan, mixing well to coat with the spice mixture.
7. 7. Pour in the coconut milk and vegetable stock, then season with salt to taste.
8. 8. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
9. 9. Check if the rice and lentils are tender; if not, add a little more stock and cook for 5 more minutes.
10. 10. Remove from heat and let the pilaf sit, covered, for 5 minutes to absorb any remaining liquid.
11. 11. Fluff the pilaf with a fork and garnish with freshly chopped coriander leaves before serving.