Hearty Lentil And Veggie Biryani Recipe

About this recipe

Hearty Lentil and Veggie Biryani combines the flavors of Indian spices with the nutrition of red lentils, mixed vegetables, and long-grain rice for a lunch that satisfies your taste buds and nutritional goals. This dish is rich in protein, delivering 44 grams per serving, making it ideal for those focused on muscle recovery or weight gain. The lentils contribute to fiber and digestion, while the rice offers a comforting, energy-rich base. Cooking this biryani is an engaging process where you layer aromatic spices, simmer lentils, and steam everything together to perfection. Serve it hot with a side of raita or salad for a refreshing touch. Perfect for family meals, this biryani is easy to repeat and hits the right balance of flavor, texture, and nourishment.

Ingredients

• 1 pack (1 kg) 921 Everyday Long Grain Rice
• - MASOOR DAL SPECIAL 500GM
• - Frozen Mixed Vegetables
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• 110 g Unpeeled Garlic Cloves
• - Ginger Powder
• 50G Suhana Meatmutton
• 20 g Turmeric Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the rice and red lentils thoroughly under running water and set them aside.
2. 2. Heat oil in a large pan over medium heat and add cumin seeds; let them sizzle for a few seconds.
3. 3. Chop the onion finely and sauté it in the pan until golden brown, stirring frequently.
4. 4. Add minced garlic and ginger powder to the pan, cooking for a minute to release their aroma.
5. 5. Dice the tomatoes and add them to the pan; cook until they soften and blend into a thick base.
6. 6. Stir in the turmeric powder and Suhana Dal Makhani Spice Mix, ensuring the spices coat the base evenly.
7. 7. Add the rinsed lentils and water to the pan, bringing it to a gentle simmer for about 15 minutes.
8. 8. Add the Frozen Mixed Vegetables to the pan and cook for an additional 5 minutes until tender.
9. 9. Mix the rinsed rice into the pan and adjust the salt and water if needed.
10. 10. Cover the pan with a tight-fitting lid and let the biryani steam on low heat for 15 minutes.
11. 11. Turn off the heat and allow the biryani to rest for 5 minutes, keeping the lid on.
12. 12. Fluff the biryani gently with a fork and garnish with freshly chopped coriander leaves.
13. 13. Serve the hearty lentil and veggie biryani hot, paired with a side of raita or fresh salad.