Golden Lentil And Chickpea Biryani Recipe

About this recipe

A fragrant and nutritious biryani combining lentils and chickpeas with aromatic spices for a fulfilling and protein-rich lunch.

Ingredients

• 1 kg Basmati Rice
• - Tong Garden Cheddar N Jalapeno Chickpeas
• 500 g Onion
• - Tomato Ketchup
• 250g Green Chilli
• 125 ml Flavoured Yogurt Drink - Mango
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Jeera
• - Bay Leaf
• 50 g Cloves
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• - Coriander Powder
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Wash the basmati rice and soak it in water for 20 minutes, then drain and set aside.
2. 2. Heat vegetable oil in a deep pan and add cumin seeds, bay leaf, cloves, and cinnamon. Sauté for 30 seconds.
3. 3. Add sliced onions and fry until golden brown, stirring occasionally to avoid burning.
4. 4. Stir in ginger-garlic paste and green chili, cooking for 1 minute until aromatic.
5. 5. Add chopped tomatoes, turmeric, red chili powder, and garam masala. Cook until the tomatoes soften into a paste.
6. 6. Mix in boiled chickpeas and washed red lentils, ensuring they are coated with the spice mixture.
7. 7. Pour yogurt into the pan and blend well, stirring continuously to avoid curdling.
8. 8. Add rice to the pan, gently mixing with the lentil-chickpea mixture to combine evenly.
9. 9. Pour water and salt into the pan. Cover with a lid and simmer on low heat for 20 minutes until the rice is cooked and fluffy.
10. 10. Garnish with chopped coriander leaves and let the biryani rest for 5 minutes before serving.
11. 11. Serve warm with a side of fresh salad or raita for added freshness.