Golden Lentil And Spinach Biryani Recipe

Indian cuisine · 336 calories

About this recipe

Golden Lentil and Spinach Biryani is a delightful Indian vegetarian dish that combines fragrant spices, nutrient-rich lentils, and tender spinach with perfectly steamed long-grain rice. The dish is layered and slow-cooked to ensure every grain of rice absorbs the delicious flavors of cumin, cardamom, and cinnamon. Packed with 32g of protein and 11g of fiber, this biryani is not only satisfying but also a healthy choice for dinner. It’s easy to prepare, making it a great option for a wholesome weeknight meal. Serve it hot and enjoy the comforting aroma and rich flavors, paired with a side of cucumber raita or fresh salad for balance.

Ingredients

  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • - Red Chilli Powder
  • 200 g Spinach (Palak)
  • 500 g Onion
  • - Garlic Powder
  • - Ginger Powder
  • 100 g Mix Seeds
  • 20 g Turmeric Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 500 G Mongri Fali/Radish Pods(500 Gm)
  • 40 g Orika True Cinnamon Stick
  • 1 pack (50 g) Town Grocer Bay Leaf/Tej Patta
  • 500 ml Oil (For Frying)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 25 g Whole Black Pepper
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • - FUNFOOD PEANUT BUTTER CREAMY 100GM

Instructions

  1. 1. Rinse the rice under cold water until the water runs clear, then soak it for 20 minutes.
  2. 2. Wash the red lentils thoroughly and set aside to drain.
  3. 3. Heat vegetable oil in a large pan and add cumin seeds, cardamom pods, cinnamon stick, and bay leaf; sauté for 30 seconds until aromatic.
  4. 4. Add finely sliced onion to the pan and cook until golden brown, stirring occasionally.
  5. 5. Stir in garlic powder, ginger powder, turmeric powder, and Suhana Dal Makhani Spice Mix; cook for 1 minute to release the flavors.
  6. 6. Add the red lentils to the pan along with water and simmer for 10 minutes until partially cooked.
  7. 7. Mix in the washed spinach, salt, and black pepper; cook for another 3 minutes until the spinach wilts.
  8. 8. Drain the soaked rice and gently layer it over the lentil mixture without stirring.
  9. 9. Cover the pan with a tight-fitting lid and simmer on low heat for 15 minutes, letting the rice steam and absorb the flavors.
  10. 10. Turn off the heat and let the biryani rest for 5 minutes before removing the lid.
  11. 11. Fluff the rice gently with a fork and garnish with chopped fresh coriander leaves.
  12. 12. Serve hot, pairing with a side of cucumber raita or salad for added freshness.