Ingredients
Equipment
Method
- Rinse the basmati rice under cold water until the water runs clear, then soak it for 30 minutes.
- In a large pot, heat the cooking oil over medium heat. Add the sliced onions and cook until they become golden brown. Remove half for garnishing later.
- To the remaining onions, add minced garlic, ginger, cumin seeds, and green chilies, and sauté for 2 minutes until fragrant.
- Stir in turmeric powder, coriander powder, and garam masala, cooking for another minute.
- Add the mixed lentils, water, and salt; bring to a boil. Reduce heat and let it simmer until lentils are soft, about 20-25 minutes.
- Meanwhile, drain the soaked rice. Once lentils are cooked, layer half of the rice over the lentil mixture.
- Mix together yogurt, mint, cilantro, and lemon juice in a mixing bowl. Spread this mixture evenly over the rice layer.
- Top with the remaining rice and add a bit of water if needed to avoid burning. Cover the pot with a tight-fitting lid and cook on low heat for 30 minutes, allowing the flavors to meld and the rice to steam thoroughly.
- After 30 minutes, turn off the heat and let it rest for 15 minutes without lifting the lid.
- Gently fluff the biryani with a fork before serving and garnish with fried onions and fresh herbs, if desired.
Nutrition
Notes
For a lighter version, consider using less oil or you can replace it with vegetable broth for sautéing.
If you don’t have lentils on hand, chickpeas or black beans can also work wonderfully!
Be sure to store any leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently, adding a splash of water to maintain moisture.
Always feel inspired to adjust the spices according to your taste.Happy cooking!
If you don’t have lentils on hand, chickpeas or black beans can also work wonderfully!
Be sure to store any leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently, adding a splash of water to maintain moisture.
Always feel inspired to adjust the spices according to your taste.Happy cooking!