Thinking of one pot meals brings to mind – soup, risotto, stew, pilaf, biryani and chilli. If you are familiar with biryani then you know, it is a flavorful one pot rice dish that originated in Persia and became big part of Indian cuisine during Mughal rule. While it is mostly made with meat or poultry but trust me vegetarian biryanis also exist. I have already shared a veggie biryani with methi on my blog and happy to be adding this lentil biryani in easy one pot meals.
This recipe was first shared in 2012. I have updated some photos and added video on YouTube.
This lentil biryani is full of traditional flavors and easy enough to make on a weeknight and impressive enough to serve for brunch or dinner on special occasions. I have used whole red lentils or brown lentils, popularly called sabut masoor ki daal in Hindi. This lentil is brown in color from outside, and orange from inside.
While making biryani the skill lies in cooking the rice to perfection and retaining the flavor and aroma of spices by ‘Dum method’. In this process semi cooked ingredients like rice, meat /lentil or vegetables are placed in a pot sealed with flour dough and cooked on low heat. Sealing captures the moisture within the food and releases maximum flavor. I do not use dough but seal the edges tightly with foil or with cloth. It works fine if you have a really tight fitting lid on your pot.
Although, making biryani is a lengthy process but this lentil biryani does not take long to cook. It is a nutritious combination of protein and carbohydrates, making it a complete meal when served with fresh green salad and any raita. It might look like a pilaf /pulao from distance but it tastes totally unique. The aromatic spices and the dum method used to prepare biryani makes it different from pulao/pilaf. The last 20 -30 minutes of cooking can be done in oven by layering it in the serving dish just like lasagna.
To give it a more tempting look scatter crispy potato slices, caramelized onions, chopped cilantro and sliced raw tomato.
I’d love to know your thoughts about this vegetarian dish. If you are vegan, skip yogurt and add extra tomato and lemon juice. Enjoy!
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This lentil biryani is a perfect healthy vegetarian option of biryani and will appeal to all your guests, vegetarian or otherwise.
Ingredients
- 1 1/2 cup good quality basmati rice
- 5 cups water
- 1/2 tsp cumin seeds
- 1 tbsp salt
- 1 black cardamom, broken
- 1 bay leaf
- 1/2 cup dry whole red lentils or (1 can of brown lentils if you must)
- 3 cups water
- Salt to taste
- 1/2 cup sliced onion
- 1 tbsp each of finely chopped ginger and garlic
- 3 green chilies, chopped
- 1 large tomato, chopped
- 2 fresh mint sprigs, chopped
- 1/4 cup plain thick yogurt
- 1 tbsp homemade or store bought biryani masala
- 1 tsp cumin seeds
- 2 cloves
- 1 black cardamom, broken
- salt to taste
- 1 tbsp olive oil
- few threads (1 pinch) of saffron, soaked in 1/4 cup warm water
- 3 potatoes, sliced (1/4" thick)
- 2 tbsp oil
- 2 tomatoes, sliced
- 1 tbsp cilantro, chopped
- Salt and red chili powder to taste
- Raita
- mint chutney (optional)
Instructions
- Start by boiling 1/2 cup whole red lentils with water and salt. When tender (it will take about 20 minutes), remove from heat. Strain lentils and set aside, keeping the remaining water for other uses. (Alternatively, you can also use canned lentils. In that case, you will need 1 can of lentils).
- Add oil in the same pot. When hot add cumin seeds.
- Next add sliced onion, sauté until it takes golden brown color. Add chopped ginger, garlic and green chilies. Sauté for few minutes. Now add chopped tomato, cook until it softens. Use the reserved lentil water to help soften the tomatoes.
- Add whipped yogurt. Infuse with biryani masala and chopped mint.
- Add lentils. Mix gently and turn off the heat.
- In a heavy bottomed pot, boil 5 cups of water with salt, cumin, bay leaf and black cardamom.
- Drain water from rice and add it carefully to the boiling water.
- Partially cover the pot and cook rice on medium high heat until just done (Check approx. after 6 - 7 minutes. We need par cooked rice, which can be further cooked in 'Dum method'. If the rice is completely cooked the biryani would turn soft and mushy).
- Immediately drain rice in a sieve and set aside.
- In heavy bottomed 6 qt pot heat oil on medium low heat.
- Put a layer of sliced potatoes (Air fry or deep fry the leftover potato slices to garnish). Season potato slices with salt and red chili powder. Flip it over and season the other side as well. If you want one side crispy and the other side soft don't flip the potatoes and let them cook for a minute and then start layering.
- First put 1/3rd of rice. Follow with half of lentil masala. Repeat, finishing with a final layer of rice.
- Sprinkle saffron water on top.
- Cover the pot with a tea towel, and place lid snugly on top, then tie the corners of the tea cloth into a knot on top.
- Reduce heat to the lowest or else the biryani bottom might get burnt. Allow it to cook in "Dum" (steam) for 20 minutes. After 20 minutes let it rest for 15-20 minutes before opening.
- Transfer biryani to a serving dish with a wide rimmed spatula digging deep into the pot.
- Garnish the biryani by scattering the crispy potato slices, caramelized onions, and cilantro over top, and the slices of tomato on sides.
- Serve with raita, salad and mint chutney.
Notes
I air fried the leftover potato slices after layering in the pot.
If you are a vegan simply skip yogurt and use extra tomato and lemon juice instead.
To make biryani masala at home check my vegetable biryani post.
Deeksha
looks very colorful and yummy.
Nish
Such an interesting recipe! I will be trying this out soon – thanks for sharing 🙂
Balvinder Ubi
let me know how it turns out.
anne
I love this kind of one-dish meal ! It looks really mouthwatering 😉 Less mess less stress hahaha
mireia badia
I just discovered your blog and loved it!! I have a friend that cannot eat gluten so this will be a great blog to go to!
Nava.K
Very nice and so its unique to use lentils for briyani. Thank you for the idea to add on to my vegetarian journey.
Choc Chip Uru
Looks truly delicious my friend – filled with good Indian flavour and definitely a light tasty way to end the day 😀
Thanks!
Cheers
Choc Chip Uru
Balvinder Ubi
Yes, this one is light as compared to my chicken and vegetable biryani.
Tina
This is really an interesting dish and I have learned something about infusing flavor here. The saffron in the milk is a great way to spread the flavor through out the rice. Also, while we all have at least one pot with a tight fitting lid, the flour dough thing is new to me!
I am trying more and more rice dishes and this one will be added to my group of recipes, especially since this has lentils in it!
Balvinder Ubi
That’s right Tina, Saffron provide distinctive aroma to the dish and is essential ingredient in making Biryani.
Kiri W.
Mmm, looks delicious! I love biryani but have never had a lentil one. Very nice!
Suzi
Oh my gosh this sounds fantastic. I love a one pot dish and your photos are enticing. Lentils are a huge favorite, I am going to try out this recipe for sure. Thanks for sharing.
Marina
Balvinder, it is so light and beautiful. I like this recipe very much!
Claudia
I love this meal! It is gorgeously spiced and brings such flair to the table. Saving this!
Lizzy
Mmmmm….I love lentils! And here is the link to my oatmeal chunk cookies:
http://thatskinnychickcanbake.blogspot.com/2012/02/oatmeal-chunk-cookies.html
vrinda
Very healthy n innovative biryani..sounds superb with green lentil..
Balvinder Ubi
I have used whole red lentils also called brown lentils.
Katherine Martinelli
I love biryani and yet have never made it myself! Yours looks just spectacular.
Inside a British Mum's Kitchen
looks incredible – love the spices
Mary x
Ann
That looks delicious and I’ve heard of that method of cooking – brilliant!
Asmita
Hi Balvinder,
I am coming over for dinner. This looks amazing. I love biryani and haven’t made one in a long time. I have never tried a biryani with lentils before . This looks fab!!!
i-lostinausten
YUM! Looks really tasty with lentils! I love Biryani rice but never try lentil. I’m glad that I found your blog, so many delicious recipes ! I love spicy heaty meal too! I’m following you that’s for sure & I’m trying your Biryani lentil this weekend. Have a lovely week! 🙂
Balvinder Ubi
Yeah, lentil biryani is not that common. Let me know how did you like?
Judy
I’m always looking for new ideas for vegetarian meals and this looks perfect. My husband hates lentils, but I think we can make an exception for this biryani.
Balvinder Ubi
Judy, if your husband hates lentils, then make it with chickpeas. I have not yet posted that but you are welcome to check my vegetarian biryani. Thanks for visiting.
Tina (PinayInTexas)
Love this version of biryani! It sounds both healthy and delicious.
Jen at The Three Little Piglets
I’ve never heard of this one before, but I love the combination of ingredients!
Medeja
I like lentil biryani. Though I have tried it only with red lentils.
Only Fish Recipes
wow…lentil biryani….this is something new to me…..thnx for sharing 🙂
maha
looking great n iam sure i tastes best.healthy one vth nice cliks……
Jennifer
Always wondered how to make that – sounds marvelous!
Richa
looks like one nutritious biryani!
comma girl
I love, love Indian food and so glad to find this recipe. Can’t wait to try it, and thanks for stopping by my blog!
afracooking
Fabulously healthy recipe – love your blog!
angiesrecipes
The rice is so perfectly fluffy and flavourful with those wonderful spices.
John / Kitchen Riffs
That lentil masala is really, really interesting. Must try! And must make this biryani — terrific recipe. Thanks!
delphine
Un régal ces saveurs et j’aime beaucoup les lentilles
Merci
Easyfoodsmith
The biryani looks very tempting. I love the idea of laying the potatoes at the bottom of the pot before adding the lentils and rice.
Renu
This would be a complete meal with lentils and rice in it. I make biryani, but never made it with lentils in it, looks like a must-try. I like the garnish of potatoes in this
Healthy World Cuisine
This is one delicious biryani. Have not had one with lentils and potatoes before. This is something we must try soon. So delicious.
2pots2cook
This Lentil Biryani looks great! Thank you so much for the detailed description and all the possible ways to prepare your vegetarian version !
Mayuri Patel
By mistake the Indian Grocery sent me two bags of lentils. Now I know what I am going to prepare, as we are so tired of having masoor dal. The biryani looks so inviting. With potatoes, hubby is surely going to love it.
Pauline
This is my kind of lentil dish, so tasty and nutritious. When I have a whole day to spare I’ll try this one. Thanks so much Balvinder.
Judee
Balvinder,
I love the presentation on this recipe and can only imagine how delicious it tastes. We eat lentils frequently, so I will have to give this recipe a try. Thanks