Lentil Biryani

This is the easiest ‘fancy’ dish I have ever made.

Literally if you can make rice, you can make this dish. [And if you can boil water, you can make rice].

I’m not even really a rice person and I love this rice. In fact, I motion to stop calling it rice because I don’t’ think it does justice to what’s happening here.

Warm cinnamon spices, little turmeric kick, sweet dried fruit. Welcome to flavor town.

Don’t let the amount of ingredients freak you out. Seriously. Take our your measuring spoons, dump a bunch of stuff into a pot, and call it a day. You can change up the dried fruit and nuts if you want… it’s honestly good with anything.

I highly recommend eating this near your work crush. Wave your fork in the air with a sophisticated flick and a casual “Oh… this old this? I made it last night. No big deal.” It’s rice that was meant to be shown off.

Have it with dinner, have it for breakfast, just have it right now.


Lentil Biryani

Serves 6

1.5 c. brown rice

½ c. lentils

¼ c. chopped cashews

¼ c. raisins

½ c. chopped dates

1 T. fresh minced ginger

2 cloves minced garlic

2 bay leaves

1 t. cinnamon

½ t. each turmeric, cardamom, garam masala

¼ t.  each cloves, black better salt

4 c. water

Combine all the ingredients except for the salt in a pot.

Bring to a boil, reduce, and simmer for 40 minutes or until all the water is absorbed. Add the salt and enjoy.

Seriously… could be that be easier?



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