The Crazy Kitchen: Green Lentil Biryani

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Sunday, 5 October 2014

Green Lentil Biryani

Since going on an Indian cookery course a couple of weeks ago, my 12 year old says that I have become a little addicted to making curries, and I'm inclined to agree with her. I'm sure it's just a phase and it will pass in time, but for now we're eating curry at least twice a week and we're enjoying it!

This weekend I cooked a Korma when family came over, and as usual I cooked far too much rice. I was going to make fried rice with it, but a last minute visit from the parents called for eeking it out a little further, and I cooked up some green lentils and made it into a biryani.

Green Lentil Biryani

Green Lentil Biryani - serves 6/7

250g dried green lentils
vegetable oil
2 extra large onions, sliced
1 tsp garlic & ginger paste
1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp chilli powder (optional)
1 tsp turmeric
salt
600-700g cooked Basmati rice
flaked almonds, toasted

  • Pour boiling water over the lentils and soak them for a couple of hours, then drain & rinse
  • Add oil to a large pan and fry the onions until lightly browned
  • Add the paste and spices and fry for 2-3 minutes, adding a little water to prevent it sticking
  • Add the lentils and 200ml water and mix well
  • Place a lid on, bring to the boil and simmer until all the liquid has been absorbed
  • Stir in a pinch of salt and the rice and mix well and heat through
  • Serve with toasted almonds scattered on top 
Green Lentil Biryani Green Lentil Biryani

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