SOY-FREE   GLUTEN-FREE   OIL-FREE

If you’ve had the longest day ever and still need to make dinner, this is the recipe for you. Throw everything into a pan or your rice cooker and dinner will be ready in no time!

Biryani is a popular rice-based dish that originated in the Indian subcontinent and has since gained global recognition for its exquisite flavors. It is known for its fragrant spices, aromatic herbs, and the use of various vegetables, legumes, or meats. In this vegetarian version, lentils take center stage, providing a protein-rich and satisfying component to the dish.

The combination of spices such as ginger, turmeric, cinnamon, and cardamom infuses the biryani with a rich and aromatic profile, transporting your taste buds to the vibrant streets of India. The lentils add a hearty texture and earthy taste, while the basmati rice provides a light and fluffy foundation for all the flavors to harmonize.

Super Easy Lentil Biryani is a flavorful and satisfying rice dish that combines aromatic spices, lentils, and basmati rice. This one-pot recipe is perfect for a quick and delicious meal, whether you’re a seasoned cook or a beginner in the kitchen. The combination of tender lentils, fragrant spices, and fluffy rice creates a comforting and hearty dish that will leave you craving for more. With simple ingredients and easy-to-follow instructions, you can enjoy the rich flavors of biryani in no time. Let’s dive into this recipe and experience the delightful blend of textures and tastes that make Super Easy Lentil Biryani a go-to option for any occasion.

YIELD: 4 servings

TOTAL PREP TIME: 10 minutes

TOTAL COOKING TIME: 40 to 60 minutes (until your rice cooker beeps)

INGREDIENTS

• 1 1/2 cups (279 g) brown basmati rice
• 4 cups (950 ml) water, plus more if needed
• 1/2 cup (96 g) lentils
• 1/4 cup (35 g) chopped cashews
• 1/4 cup (35 g) raisins
• 1/4 cup (33 g) minced dried apricots
• 2 teaspoons minced ginger
• 1/2 teaspoon turmeric
• 2 cloves garlic, minced
• 2 bay leaves
• 2 cinnamon sticks or 1/2 teaspoon ground
• 3 black cardamom pods or 1/2 teaspoon ground
• 4 whole cloves or 1/4 teaspoon ground
• 8 whole black peppercorns or 1/4 teaspoon ground
• 10 coriander seeds or 1 teaspoon ground
• 1/2 teaspoon garam masala
• 1/4 teaspoon salt

INSTRUCTIONS

STOVE-TOP DIRECTIONS:

1. Put all the ingredients except the salt into a large saucepan and bring to a boil over high heat.
2. Cover the saucepan and decrease the heat to low. Cook until the rice and lentils are tender, approximately 40 to 50 minutes.
3. Check after 30 minutes and add more water if needed.
4. Add the salt and adjust other seasonings if needed. Remove the bay leaves, cinnamon sticks, and cardamom pods before serving.

RICE COOKER DIRECTIONS:

1. The two differences between cooking this on the stove top and in your rice cooker are:
   • Use 2 cups (380 g) brown basmati rice.
   • Add water to fill line 2 in your rice cooker plus 1 cup (235 ml) water in a regular measuring cup.
2. Put all the ingredients into the rice cooker and cook on the brown rice setting if available.
3. When your rice cooker beeps, taste, and add salt. Adjust the other seasonings if needed. Remove the bay leaves, cinnamon sticks, and cardamom pods before serving.

PER 1 1/2-CUP (340 G) SERVING:

• 377.0 calories; 5.0 g total fat; 0.5 g saturated fat; 10.0 g protein; 76.5 g carbohydrate; 7.5 g dietary fiber; 0 mg cholesterol.