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Hearty Lentils Biryani
A hearty Indian lentil biryani with potatoes and cauliflower, spiced with cumin seeds and garam masala, finished with coconut milk.
Ingredients
Instructions
Rinse the lentils and season them, then roast over medium-high heat until well browned, about 6 minutes.
Add the potatoes and cauliflower, cooking until softened, about 8 minutes.
Stir in the cumin seeds, coconut milk and garam masala for 2 minutes.
Cook the biryani rice separately and fluff with a fork.
Let the lentils simmer for about 6 minutes so the spices deepen.
Taste and adjust the seasoning.
Serve hot over the biryani rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
