Golden Lentil & Quinoa Biryani Recipe

About this recipe

A fragrant one-pot biryani made with protein-packed lentils and quinoa, seasoned with aromatic spices and garnished with crunchy nuts.

Ingredients

• 100 g Pasteurised Butter
• 28 ml Vanilla Essence
• 100 g Almonds
• 500G Madhur Sugar
• 200 g Table Salt
• 500 g Wheat Flour / Maida
• 100 g Quinoa
• 500 g Onion
• - Baby Tomatoes
• 250g Green Chilli
• loose Ginger
• 100 g Garlic
• 200 ml Coconut Milk
• 200g Tata Sampann Premium Cashews Whole : 200 G
• - Coriander Powder
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Jeera
• 50 g Cloves
• 100 g Green Elaichi
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Rinse quinoa and yellow lentils thoroughly under running water and set aside.
2. 2. Heat vegetable oil in a large pot and sauté cumin seeds, cloves, and cardamom pods until aromatic.
3. 3. Add finely chopped onions, ginger, and garlic to the pot and cook until golden brown.
4. 4. Stir in chopped tomatoes, turmeric powder, and red chili powder, cooking until the tomatoes soften.
5. 5. Add the rinsed lentils and quinoa to the pot and mix well with the spices.
6. 6. Pour in coconut milk and water, then season with salt. Stir to combine.
7. 7. Cover the pot and let the biryani simmer on medium heat for about 20 minutes, stirring occasionally.
8. 8. Toast the cashews in a small pan until golden and set aside for garnish.
9. 9. Once the biryani is cooked and grains are tender, turn off the heat and let it rest for 5 minutes.
10. 10. Garnish with toasted cashews and freshly chopped coriander before serving.