Smoked Tomato And Lentil Biryani Recipe

Indian cuisine · 341 calories

About this recipe

Smoked Tomato and Lentil Biryani is a delightful twist on traditional Indian biryani. This recipe features long-grain rice and protein-packed red lentils, cooked with aromatic spices and smoked tomatoes for a rich, earthy flavor. The dish is ideal for dinner, offering a hearty yet balanced meal that’s both satisfying and nutritious. With 32g of protein per serving, it’s perfect for vegetarians seeking a high-protein option. Cooking this biryani is an enjoyable experience, as you layer the spices and lentils, and infuse the dish with smoky notes. Garnish it with coriander leaves for a fresh finish and serve warm for a comforting meal that feels indulgent yet wholesome. Perfect for family dinners or special occasions, this biryani is sure to impress with its vibrant flavors and textures.

Ingredients

  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • - Red Chilli Powder
  • 500 g Desi Tomato (Tamatar)
  • 500 g Minimeal Onion
  • - Ginger Powder
  • 110 g Unpeeled Garlic Cloves
  • medium Chilli Green Long
  • 100 g Mix Seeds
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 500 ml Oil (For Frying)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

  1. 1. Rinse the rice and lentils thoroughly under running water until the water runs clear.
  2. 2. Heat oil in a deep pan and add cumin seeds, letting them sizzle until aromatic.
  3. 3. Add finely chopped onions and sauté until golden brown and caramelized.
  4. 4. Stir in ginger powder, minced garlic, and chopped green chilies, cooking for 2 minutes.
  5. 5. Add chopped tomatoes, Suhana Dal Makhani Spice Mix, and salt, cooking until the tomatoes soften and release oil.
  6. 6. Smoke the tomato mixture by placing a piece of hot coal in a small bowl, adding a drop of oil on it, and covering the pan immediately for 2 minutes.
  7. 7. Mix the soaked lentils into the tomato mixture and cook for 5 minutes, stirring occasionally.
  8. 8. Add the rinsed rice and pour in water, bringing the mixture to a boil.
  9. 9. Cover the pan and simmer on low heat for 15 minutes until the rice and lentils are cooked and fluffy.
  10. 10. Turn off the heat and let the biryani rest for 5 minutes before fluffing with a fork.
  11. 11. Garnish with freshly chopped coriander leaves before serving warm.