Mung dal chawal biryani
This mixed rice dish is made with whole Indian spices, chard, red onions, cashews, raisins, basmati rice, yellow lentils (mung dal) and coconut milk. It is a hearty, smooth, complete dish that will pair wonderfully with more acidic/sour/watery dals such as kala chana masala, brown lentil stew, or chana dal veggie soup.
Recipe inspired from Vegan Richa's Indian Kitchen cookbook.
Ingredients
- Rice & lentils
- 100g white basmati rice
- 100g petite yellow lentils
- 120g coconut milk
- 250mL water
- 2 bay leaves
- 2 cloves
- seeds from 1 cardamom pod
- 1/4 tsp red pepper flakes
- 3/4 tsp salt
- Biryani layer
- 9g canola oil
- 175g red onion, sliced
- 1/2 tsp ginger paste
- 12g crushed garlic
- 1 cinnamon stick
- 2 cloves
- 6 black peppercorns
- 45g chard or spinach
- 34g coarsely chopped cashews
- 27g raisins
- 1/2 tsp garam masala
- 1/4 tsp red pepper flakes
- 1/4 tsp cayenne pepper
- fresh coriander for garnish (optional)
Instructions
- Rice & lentils
- Wash the rice and lentils together thoroughly, and soak them in water for ~15 min.
- Drain, place in a pot, and add coconut milk + water + spices.
- Bring to a gentle boil and cook until almost done. Turn off heat and let it sit while you prepare the biryani layer.
- Biryani layer
- Heat up the oil in a pan over medium heat, and fry the onions until they become translucent and start to soften.
- Add garlic + ginger and cook for another few minutes.
- Add whole spices, cashews and raisins and keep frying for a few minutes.
- Add spices, mix well, cover with a lid and turn off heat. Let the flavours infuse for a bit.
- Mix with the rice & lentils.
- Garnish with coriander (optional), and serve with any legume-based dal!