Indian Vegetable Biryani with Lentils

This one-serving recipe for Indian Vegetable Biryani with Lentils is packed full of flavor and nutrition! It’s easy to make using simple ingredients like basmati rice, green lentils, carrots, potatoes, peas, vegetable oil or ghee, garlic, cumin seeds, coriander powder, garam masala powder and salt to taste – all cooked together in one pot! Enjoy this delicious dish as an entrée or side dish!

Cooking Equipment:

• Large pot • Measuring cups • Measuring spoons • Wooden spoon • Fork

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Indian

Keywords:

Indian, Vegetable Biryani, Lentils, One Serving

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 cup basmati rice

1/2 cup green lentils

1/2 cup diced carrots

1/2 cup diced potatoes

1/4 cup peas

2 tablespoons vegetable oil or ghee

2 cloves garlic, minced

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon garam masala powder

Salt to taste

Cooking Instructions:

Rinse the basmati rice and lentils separately in cold water until the water runs clear. Soak the rice for 15 minutes and set aside.

Heat the oil or ghee in a large pot over medium heat. Add the cumin seeds and garlic and sauté for a few seconds until fragrant.

Add the carrots, potatoes, peas, coriander powder, garam masala powder and salt to taste. Sauté for 5 minutes until vegetables are lightly cooked but still crunchy.

Add the soaked rice and lentils to the pot along with 2 cups of water. Bring to a boil then reduce heat to low and cover with a lid. Simmer for 20 minutes or until all liquid is absorbed and rice is cooked through.

Remove from heat and fluff with a fork before serving hot!

Nutrition:

Calories – 400 kcal; Protein – 12 g; Fat – 8 g; Carbohydrates – 60 g; Fiber – 8 g; Sodium – 300 mg List of

Rating:

Did You Know?

Tandoori cooking is a popular method in Indian cuisine, where food is cooked in a clay oven called a tandoor.