Spiced Lentil And Vegetable Biryani Recipe

About this recipe

Spiced Lentil and Vegetable Biryani is a flavorful and nutritious Indian dish that combines tender red lentils, mixed vegetables, and fragrant rice with an aromatic blend of spices. This biryani is designed to be both satisfying and healthy, boasting 32 grams of protein and 12 grams of fiber per serving, making it a wholesome choice for dinner. The cooking process is straightforward, perfect for intermediate skill levels, and takes under an hour to prepare. Serve this biryani warm, garnished with fresh coriander, for a comforting meal that delights the senses with its rich textures and vibrant flavors. Great for a cozy evening or a casual gathering.

Ingredients

• 1 Kg Baby Potatoes 1kg
• - Celery
• 400G Daucy Carrots Extra Fine 400G
• NaN Fresh Halal Chicken Breast - Boneless Without Skin
• ( Natoora Large Spanish Garlic
• 1 Kg Yellow/White Onion 1kg
• 250 Ml Ktc Jasmin Oil Cooking Oil 250Ml
• 10G Rajah Bay Leaves 10G
• 1 Kg Star Jsr L Kolam Rice1kg
• - Red Chilli Powder
• 500 g Spt Frozen Mixed Vegetables
• 20 g Turmeric Powder
• - Ginger Powder
• - Garlic Powder
• 100 g Mix Seeds
• - Nescafe Gold Blend Cap Colombia Fruity & Delicate Coffee 95g
• 200 G Rock Salt Powder - Sprinkler 200 G
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 1 Kg Star Smsteam Rice1kg
• 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
• 25 g Whole Black Pepper
• - Loacker Quadratini Chocolate, 250 Gm
• - Bay Leaf
• 200 g Chukde Cumin Seeds / Jeera Seeds
• 200 g Grand Masala Handmade Garam Masala
• 500 g Onion
• 50 g Cinnamon Powder

Instructions

1. 1. Rinse the Star Jsr L Kolam rice and soak it in water for 20 minutes, then drain it well.
2. 2. Boil the red lentils in 300 ml of water with rock salt until they are tender, then drain and set aside.
3. 3. Heat cooking oil in a deep pan and sauté ginger powder, garlic powder, and fresh turmeric for 2 minutes.
4. 4. Add Suhana Dal Makhani Spice Mix and Buknu blend, stirring to combine, and cook for 1 minute.
5. 5. Toss in the frozen mixed vegetables and sauté until they are cooked through but still firm.
6. 6. Mix the cooked lentils with the sautéed vegetables and spices, ensuring even coating.
7. 7. Add the soaked and drained rice to the pan, and pour 200 ml of water over the mixture.
8. 8. Place a lid on the pan and cook on low heat for 15 minutes, allowing the rice to absorb the flavors.
9. 9. Fluff the biryani with a fork, ensuring the rice and vegetables are evenly distributed.
10. 10. Garnish with freshly chopped coriander leaves and serve warm.