Backyard Lentils Biryani
A backyard Indian lentil biryani with tomatoes, potatoes and spinach, finished with yogurt, cumin seeds and garam masala, served with roti.
Total time
46 min
Prep
23 min
Cook
23 min
Difficulty
easy
Cuisine
Indian
gluten-free
Ingredients
1.5 lblentils
2tomatoes
1potatoes
1 cupspinach
300groti
1 tbspyogurt
2 tbspcumin seeds
1 tspgaram masala
1 tbspolive oil
to tastesalt and black pepper
Instructions
1
Rinse and season the lentils, then stir-fry them over medium-high heat until well browned, about 4 minutes.
2
Add the tomatoes, potatoes and spinach, cooking until softened, about 4 minutes.
3
Stir in the yogurt, cumin seeds and garam masala for 2 minutes.
4
Warm the roti separately.
5
Let the lentils simmer for about 9 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
Serve hot over the roti, 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
497
Protein
24.5g
Fat
13.5g
Carbs
75.9g
Fiber
18.4g
Sodium
362mg
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