Golden Lentil And Vegetable Biryani Recipe

Indian cuisine · 1206 calories

Golden Lentil and Vegetable Biryani recipe

About this recipe

Golden Lentil and Vegetable Biryani is your ultimate comfort food packed with nutrition. This Indian-inspired dish features tender red lentils, fragrant basmati rice, and a colorful mix of vegetables — all cooked in a medley of rich spices like turmeric and ginger. With 85g of protein and 324g of energizing carbohydrates, it’s a meal designed to fuel your busy day while keeping you satisfied. The biryani comes together conveniently in a rice cooker with minimal prep, making it perfect for professionals who need a quick yet wholesome lunch. Its warmth and aroma are sure to lift your mood, whether you enjoy it on a casual weekday or share it with friends over a laid-back meal.

Ingredients

  • - Red Chilli Powder
  • 1 kg Basmati Rice
  • 500 g Spt Frozen Mixed Vegetables
  • 20 g Turmeric Powder
  • 500 g Onion
  • 50 g Cloves
  • - Ginger Powder
  • 200 G Rock Salt Powder - Sprinkler 200 G
  • 100 g Mix Seeds
  • 500 ml Oil (For Frying)
  • 500 G Preserved Dried Salted Black Beans
  • - White Pepper
  • 100 g Cooking Soda
  • 200 - 300 g Cucumber English
  • 100g Satyam Chia Seeds: 100 Gms
  • 100 g Lemon
  • - FUNFOOD PEANUT BUTTER CREAMY 100GM
  • 1 Bunch Mint Leaves (Pudina)

Instructions

  1. 1. Rinse the red lentils and basmati rice separately under running water until the water runs clear.
  2. 2. Heat vegetable oil in a rice cooker and sauté the sliced onions until golden brown.
  3. 3. Add minced garlic and ginger powder to the onions, stirring for a minute to release aromas.
  4. 4. Mix in the Suhana Dal Makhani Spice Mix, white pepper, and fresh turmeric, cooking for another minute.
  5. 5. Add the red lentils and frozen mixed vegetables, stirring well to coat them in the spices.
  6. 6. Pour in the water and add rock salt, stirring to combine all ingredients evenly.
  7. 7. Stir in the basmati rice, ensuring it is evenly distributed in the rice cooker.
  8. 8. Close the rice cooker lid and cook on the standard rice setting until the rice and lentils are tender.
  9. 9. Once cooked, fluff the biryani gently with a fork, mixing in preserved dried salted black beans.
  10. 10. Allow the biryani to rest for 5 minutes to absorb all flavors before serving.
  11. 11. Serve warm with a side of freshly sliced cucumbers or a lemon wedge for added freshness.