Hearty Lentils Biryani
A hearty Indian lentil biryani with potatoes and cauliflower, spiced with cumin seeds and garam masala, finished with coconut milk.
Total time
73 min
Prep
26 min
Cook
47 min
Difficulty
medium
Cuisine
Indian
veganvegetarian
Ingredients
1.5 lblentils
2potatoes
2cauliflower
300gbiryani rice
2 tbspcumin seeds
1/4 cupcoconut milk
to tastegaram masala
3 tbspolive oil
to tastesalt and black pepper
Instructions
1
Rinse the lentils and season them, then roast over medium-high heat until well browned, about 6 minutes.
2
Add the potatoes and cauliflower, cooking until softened, about 8 minutes.
3
Stir in the cumin seeds, coconut milk and garam masala for 2 minutes.
4
Cook the biryani rice separately and fluff with a fork.
5
Let the lentils simmer for about 6 minutes so the spices deepen.
6
Taste and adjust the seasoning.
7
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.
Calories
443
Protein
18.7g
Fat
15.5g
Carbs
59.8g
Fiber
14.9g
Sodium
19mg
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