Indian-Style Lentil & Cauliflower Biryani

Here's a delicious and nutritious Indian-Style Lentil & Cauliflower Biryani recipe:

Ingredients:

For the Lentils:

• 1/2 cup yellow or red lentils (masoor dal), rinsed
• 1 1/2 cups water
• Salt to taste

For the Rice:

• 1 cup basmati rice, soaked for 30 minutes and drained
• 2 cups water
• 1 bay leaf
• 2-3 green cardamom pods
• 2-3 cloves
• 1-inch cinnamon stick
• Salt to taste

For the Biryani:

• 3 tablespoons oil or ghee
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 1 teaspoon cumin seeds
• 2-3 green cardamom pods
• 2-3 cloves
• 1-inch cinnamon stick
• 1 bay leaf
• 1 teaspoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 1 small cauliflower, cut into florets
• 1/2 cup peas (fresh or frozen)
• 1/2 cup plain yogurt
• 1/4 cup fresh coriander leaves, chopped
• 1/4 cup fresh mint leaves, chopped (optional)
• Fried onions (optional, for garnish)
• Saffron strands soaked in warm milk (optional, for color and flavor)

Instructions:

Preparing the Lentils:

1. Cook the Lentils:
   • In a medium pot, bring 1 1/2 cups of water to a boil. Add the rinsed lentils and salt. Reduce the heat to low, cover, and let it simmer for about 15-20 minutes or until the lentils are tender and cooked through. Drain any excess water and set aside.

Preparing the Rice:

1. Cook the Rice:
   • In a large pot, bring 2 cups of water to a boil. Add the bay leaf, cardamom pods, cloves, cinnamon stick, and salt. Add the soaked rice and cook until it’s 70-80% done. Drain and set aside.

Preparing the Biryani:

1. Sautéing Spices:

   • In a large, heavy-bottomed pot or deep pan, heat oil or ghee over medium heat. Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a minute until fragrant.

2. Cooking Onions:

   • Add sliced onions and sauté until they turn golden brown.

3. Adding Tomatoes:

   • Add chopped tomatoes and cook until they become soft and mushy.

4. Adding Spices:

   • Add ginger-garlic paste, turmeric powder, ground coriander, ground cumin, garam masala, red chili powder, and salt. Cook for a few minutes until the spices are well combined and fragrant.

5. Adding Cauliflower:

   • Add the cauliflower florets and peas to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.

6. Adding Yogurt and Lentils:

   • Stir in the yogurt and cooked lentils, mixing well with the vegetables and spices. Cook for another 2-3 minutes until the mixture is well combined.

7. Layering Rice and Vegetable Mixture:

   • Spread half of the partially cooked rice evenly over the vegetable and lentil mixture in the pot. Sprinkle half of the chopped fresh coriander leaves and mint leaves (if using) on top. Spread the remaining rice over the herbs.

8. Adding Saffron Milk:

   • Drizzle the saffron-soaked milk over the top layer of rice for color and flavor (if using).

9. Simmering:

   • Reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for about 15-20 minutes, or until the rice and vegetables are fully cooked and tender. Ensure the rice absorbs all the moisture.

10. Resting:

    • Once done, remove from heat and let it rest, covered, for 10 minutes to allow flavors to meld.

11. Garnish and Serve:

    • Garnish with fresh coriander leaves, mint leaves (if using), and fried onions (if using). Serve hot with raita and salad on the side.

Tips:

• Adjust the spice levels according to your taste preferences.
• Use a variety of colorful vegetables to make the biryani visually appealing.
• Ensure the rice-to-water ratio is appropriate to avoid overcooking or undercooking the rice.
• For extra fragrance, you can add a few drops of rose water or kewra water to the biryani.

Enjoy your Indian-Style Lentil & Cauliflower Biryani!