Spiced Lentil And Quinoa Biryani Recipe

About this recipe

A fragrant and protein-packed biryani made with lentils, quinoa, and aromatic spices. Perfect for a wholesome and satisfying dinner.

Ingredients

• - Forest Whole Foods Organic White Quinoa
• 1 Kg Red Lentils (Masoor Dal), 1Kg
• 1 Kg Red Onion 1kg
• 500 G Fresh Vine Tomato 500g
• - Ginger - 100g
• 50G Black Garlic Cloves, 50G
• 45G Natco Cinnamon Sticks, 45G
• - Schwartz Whole Cloves
• NaN Aroy-D Coconut Milk
• - Cofresh Whole Green Chilli 350g
• - Jalpur Cumin Seeds
• 400 g Trs Turmeric Powder 400G
• - Jalpur Coriander Powder Dhana Powder
• 100G Tata Sampann Garam Masala Tata Sampann Garam Masala, 45g
• - Ktc Vegetable Oil
• 100 g Wijaya Coriander Seeds 100G
• 400G Whole Chickpeas In Water

Instructions

1. 1. Rinse the quinoa and red lentils thoroughly under running water and set aside.
2. 2. Heat vegetable oil in a large pan and sauté cumin seeds, cinnamon stick, cardamom pods, and cloves until aromatic.
3. 3. Add finely chopped onion and cook until golden brown, stirring occasionally to prevent burning.
4. 4. Add minced garlic, grated ginger, and chopped green chili, cooking for 1-2 minutes until fragrant.
5. 5. Stir in chopped tomatoes, turmeric powder, coriander powder, and garam masala, cooking until the tomatoes break down into a paste.
6. 6. Add the rinsed lentils and quinoa to the pan, mixing well with the spiced tomato mixture.
7. 7. Pour in coconut milk and water, then season with salt. Bring the mixture to a gentle boil.
8. 8. Lower the heat and cover the pan, letting it simmer for 20 minutes until the lentils and quinoa are cooked through and fluffy.
9. 9. Stir occasionally to prevent sticking and ensure even cooking, adjusting water if necessary.
10. 10. Once cooked, garnish with freshly chopped coriander leaves and fluff with a fork before serving.