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

• 250G Tilda Wholegrain Basmati Rice 250g
• 1 Kg Red Lentils (Masoor Dal), 1Kg
• 400G Whole Chickpeas In Water
• 4 Pack Fresh Carrots - Pack Of 4
• 1 Piece Cucumber 1Pc
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• - Biona Capers In Olive Oil
• 240G Spice Kitchen Curry Blend Trio, 240G
• 65G National Spice Mix For Delhi Nihari 2 X 65g
• - Schwartz Bay Leaves
• - Indian Spice Company Cinnamon
• - Schwartz Whole Cloves
• - Fresh Asian Coriander Bunch
• 65G Natoora Root Ginger
• 50G Black Garlic Cloves, 50G
• NaN Trs Haldi Powder Turmeric
• 1 Lemon - 1 Each
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. Rinse the basmati rice and soak it in water for 20 minutes while preparing the other ingredients.
2. 2. Peel and dice the carrots, cucumber, and mooli radish into bite-sized pieces for the biryani mix.
3. 3. Heat olive oil in a large pan, and sauté finely chopped garlic and ginger until fragrant.
4. 4. Add the bay leaves, cinnamon stick, curry blend, and turmeric powder, stirring well to release the spices' aromas.
5. 5. Stir in the red lentils, drained chickpeas, and 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 350 ml of water to the pan, sprinkle with salt and pepper, and bring to a gentle boil.
8. 8. Reduce heat to low, cover the pan, and simmer for 20 minutes until the rice is tender and the water absorbed.
9. 9. While the biryani cooks, prepare a refreshing side salad by mixing diced cucumber, mooli radish, and chopped coriander leaves.
10. 10. Squeeze fresh lemon juice 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.