Pakistani Lentil And Nut Rice Bowl Recipe

About this recipe

A hearty and gluten-free dinner featuring basmati rice layered with spiced lentils and a creamy nut sauce, topped with fresh herbs for a satisfying vegetarian meal.

Ingredients

• 150 g Spring Onion (Kandychi Path)
• 50 g Soaked Almonds
• 100 g Jalapeno
• 100 g Garlic - Single Clove
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 1 pack (1 kg) 921 Extra Long Grain Biryani Basmati Rice

Instructions

1. 1. Rinse 2 cups of basmati rice thoroughly and cook them in plenty of water until tender, about 25-30 minutes. Drain the rice, reserving the liquid.
2. 2. In a skillet over medium heat, set aside the soaked almonds.
3. 3. In a blender, combine the soaked almonds, 1 jalapeno pepper (seeded if desired for less heat), 1 clove of garlic, and 1 tsp of salt. Gradually add the reserved rice cooking liquid and blend until smooth. Pour the mixture into a bowl.
4. 4. Stir 4 chopped spring onions into the nut sauce and set aside.
5. 5. Heat 2 tbsp of vegetable oil in a large skillet over medium heat. Add 1 finely chopped spring onion and sauté until golden brown, about 8-10 minutes.
6. 6. Add 1 cup of cooked basmati rice to the skillet with the onions and sauté for another 15 minutes, stirring occasionally. Reduce the heat to low, cover, and let the mixture marinate for 10 minutes.
7. 7. Cook 2 cups of basmati rice according to package instructions until fluffy.
8. 8. In a large pot, layer the cooked rice and the onion mixture, starting and ending with rice. Cover the pot with a lid (place a clean dish towel under the lid to trap steam) and let it simmer over very low heat for 1 hour.
9. 9. Serve the dish warm, topping each portion with the nut sauce and adding more sauce as desired.