Smoky Lentil And Chickpea Biryani Bowl Recipe

About this recipe

Smoky Lentil and Chickpea Biryani Bowl is a vegetarian delight that combines tender basmati rice, protein-packed lentils, and chickpeas with aromatic Indian spices for a hearty and satisfying dinner. This dish is layered with vibrant vegetables like carrots, cucumber, and mooli radish, making it as nutritious as it is flavorful. The warm spices, including cinnamon, turmeric, and bay leaves, infuse the rice and legumes with a rich, smoky aroma, while the fresh coriander and lemon juice add a refreshing touch. Easy to prepare in under 60 minutes, this biryani bowl pairs beautifully with a crunchy cucumber salad for a balanced meal. Whether you're fueling up after a workout or enjoying dinner with family, this dish is sure to please and nourish.

Ingredients

• 100 G Rajah Garam Masala
• 1 Piece Cucumber 1Pc
• - Schwartz Whole Cloves
• - Schwartz Bay Leaves
• 1 Kg Laila Basmati Rice
• 100 G Trs Ground Cumin Jeera Powder
• 100 G Jumbo Garlic 100g
• 400G Whole Chickpeas In Water
• 100G Heera Black Pepper Powder 100g
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• - Indian Spice Company Cinnamon
• 1 Kg Red Lentils (Masoor Dal), 1Kg
• 4 Pack Fresh Carrots - Pack Of 4
• NaN Fresh Coriander Bunch
• 400G Greenfield Himalayan Salt Fine 400G
• NaN Trs Haldi Powder Turmeric
• 1 Lemon - 1 Each
• 65G Natoora Root Ginger
• 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml
• 40 g Schwartz Sweet Smoked Paprika 40g

Instructions

1. 1. Rinse 200 g basmati rice and soak it in water for 20 minutes while preparing the other ingredients.
2. 2. Peel and dice 150 g carrots into bite-sized pieces. Dice 100 g cucumber and 100 g mooli radish for the side salad.
3. 3. Heat 2 tbsp olive oil in a large pan, and sauté 3 finely chopped garlic cloves and 10 g grated ginger until fragrant.
4. 4. Add 2 bay leaves, the cinnamon stick, 4 cloves, 2 tsp garam masala, 1 tsp smoked paprika, 1 tsp ground cumin and 1/2 tsp turmeric, stirring well to release the spices' aromas.
5. 5. Stir in 100 g red lentils, 200 g drained chickpeas, and the diced carrots, ensuring they are coated in the spice mixture.
6. 6. Drain the soaked rice and layer it gently over the lentil and chickpea mixture in the pan.
7. 7. Add 500 ml of water to the pan, sprinkle with 1 tsp salt and 1/2 tsp pepper, and bring to a gentle boil.
8. 8. Reduce heat to low, cover the pan, and simmer for 20 minutes until the rice and lentils are tender and the water absorbed.
9. 9. While the biryani cooks, prepare a refreshing side salad by mixing the diced cucumber, mooli radish, and 20 g chopped coriander leaves.
10. 10. Squeeze the juice of half a lemon over the salad, season lightly with salt, and toss to combine.
11. 11. Fluff the biryani with a fork, removing the bay leaves and cinnamon stick before serving.
12. 12. Plate the biryani in bowls and garnish with a handful of fresh coriander leaves for added flavor and color.
13. 13. Serve the biryani alongside the crunchy cucumber and mooli salad for a balanced and vibrant meal.

How to make Smoky Lentil And Chickpea Biryani Bowl

1. Soak the rice and prep. Rinse the basmati rice and soak it in water for 20 minutes. Meanwhile, peel and dice the carrots, cucumber and mooli radish into bite-sized pieces.
2. Fry the aromatics and spices. Heat olive oil in a large pan and sauté the chopped garlic and ginger until fragrant. Add the bay leaves, cinnamon stick, curry spice blend and turmeric, stirring to release their aroma.
3. Layer and simmer. Stir in the red lentils, chickpeas and carrots to coat in the spices. Layer the drained rice on top, add 350 ml of water with salt and pepper, bring to a gentle boil, then cover and simmer on low for 20 minutes.
4. Make the side salad. While the biryani cooks, mix the diced cucumber, mooli radish and chopped coriander. Squeeze over fresh lemon juice, season lightly with salt and toss to combine.
5. Fluff and serve. Fluff the biryani with a fork, removing the bay leaves and cinnamon stick. Serve it in bowls garnished with fresh coriander, alongside the crunchy cucumber and mooli salad.

Frequently asked questions

How long does Smoky Lentil and Chickpea Biryani Bowl take?

About 35 minutes: 10 minutes of prep and 25 minutes of cooking, with the rice soaking while you chop the vegetables.

Is Smoky Lentil and Chickpea Biryani Bowl vegetarian?

Yes, it is vegetarian. Red lentils, chickpeas, carrots and radish are cooked with basmati rice and whole spices like bay and cinnamon.

Can I use tinned chickpeas in a lentil biryani?

Yes, drained and rinsed tinned chickpeas are ideal. Stir them in with the lentils so they soak up the spices.

How do I stop a vegetable biryani from going mushy?

Soak the basmati for 20 minutes, use just enough water and keep the lid on over low heat. Fluff gently with a fork at the end rather than stirring.

What should I serve with a lentil and chickpea biryani?

It comes with a crunchy salad of cucumber, mooli and coriander dressed with lemon. A bowl of plain yoghurt or cucumber raita alongside cools the spices.