Golden Lentil & Coconut Biryani Recipe

About this recipe

A fragrant biryani with tender lentils, aromatic spices, and creamy coconut milk, perfect for a satisfying dinner.

Ingredients

• 1 kg Basmati Rice
• 200 ml Coconut Milk
• 500 g Onion
• - Tomato Ketchup
• loose Ginger
• 100 g Garlic
• 250g Green Chilli
• 20 g Turmeric Powder
• 45 g Garam Masala
• 100 g Jeera
• - Bay Leaf
• - Coriander Powder
• 100 g Salt
• 1pc Watermelon
• 50 g Parsley Leaves
• - Olive Oil
• 1 pack Mushrooms Button
• 150 g Cream Cheese
• 20 g Oregano
• 100 g Feta Cheese
• 250 g Spinach
• 50 g Black Pepper

Instructions

1. 1. Rinse basmati rice and red lentils under cold water until the water runs clear.
2. 2. Heat vegetable oil in a large pan and add cumin seeds and bay leaf; sauté until aromatic.
3. 3. Add chopped onion, ginger, garlic, and green chili to the pan; cook until the onion turns golden brown.
4. 4. Stir in chopped tomatoes and cook until softened, forming a thick paste.
5. 5. Mix turmeric, coriander powder, and garam masala into the pan; cook for another minute to toast the spices.
6. 6. Add rinsed lentils and basmati rice to the pan, stirring to coat them with the spice mixture.
7. 7. Pour in coconut milk and water; season with salt and bring the mixture to a boil.
8. 8. Reduce the heat to low, cover the pan, and simmer for 20 minutes until the rice and lentils are tender.
9. 9. Check occasionally to ensure there is enough liquid; add a splash of water if needed.
10. 10. Once cooked, fluff the biryani gently with a fork to separate the grains.
11. 11. Garnish with freshly chopped coriander leaves before serving.