Gluten-Free Mujadarrah With Greek Yogurt Recipe

About this recipe

A hearty and gluten-free version of the classic Mujadarrah, featuring basmati rice, green lentils, and caramelized onions. Perfect for a satisfying vegetarian dinner.

Ingredients

• 1 pack (1 kg) 921 Extra Long Grain Biryani Basmati Rice
• 400 g Agapi Protein Greek Yogurt (Natural)
• 200 g Freshcon Cooked Salad Mix
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 1 ltr Oreal Canola Oil (From The House Of Pansari)
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle
• 100 g X 3 Mtr Coriander Powder Combo

Instructions

1. 1. Wash 1.5 cups of basmati rice thoroughly in cold water, then soak it in fresh cold water for at least 20 minutes.
2. 2. Heat 3 tablespoons of canola oil over medium-high heat. Add 1 teaspoon of coriander powder and stir for 1-2 minutes to release its aroma.
3. 3. Rinse 1 cup of chickpeas and bring them to a boil in plenty of water. Boil for 10 minutes, then drain the water. Add 2 cups of fresh water and simmer the chickpeas until they are tender but not mushy, about 15-20 minutes.
4. 4. Add a few tablespoons of the liquid from the simmering chickpeas to the spiced oil mixture and stir well. Combine this mixture back into the pot with the chickpeas. Season with salt and pepper to taste, and let it simmer for 2 minutes.
5. 5. Drain the soaked rice and gently mix it into the chickpea mixture. Cover the pot, reduce the heat to low, and cook for about 10 minutes, or until the rice is tender. Add a small amount of water if needed to prevent sticking.
6. 6. Serve the dish warm with a side of Greek yogurt and a fresh green salad for a complete meal.