Yellow Lentil Rice and Chard Indian Recipe

Yellow Lentil Rice And Chard Indian Recipe

Ingredients

• recipe for : Mung Dal Chawal Biryani

RICE AND LENTILS:

• 1/2 cup white basmati rice, soaked in hot water for 15 minutes and drained
• 1/2 cup petite yellow lentils, soaked in hot water for 15 minutes and drained
• 1 3/4 cups water
• 2 bay leaves
• 2 cloves
• seeds from 1 green cardamom pod
• 1/4 teaspoon red pepper flakes
• 3/4 to 1 teaspoon salt

BIRYANI LAYER:

• 2 teaspoons safflower or other neutral oil
• 1 1/2 cups thinly sliced red onion
• 1 (1/2-inch) knob of ginger, finely chopped
• 4 cloves garlic, finely chopped
• 1 (2-inch) cinnamon stick
• 2 cloves
• 6 black peppercorns
• 1 1/2 cups chopped packed chard or spinach leaves
• 1/4 cup chopped raw cashews
• 2 tablespoons raisins or dried cranberries
• 1/2 teaspoon Garam Masala
• 1/4 to 1/2 teaspoon red pepper flakes
• 1/4 to 1/2 teaspoon cayenne
• 1/2 cup coconut milk
• 1/4 teaspoon salt
• 1/4 teaspoon saffron strands (4 strands)
• 2 tablespoons chopped cilantro or mint, for garnish 1 teaspoon lemon juice, for garnish

Method

1. Transfer the rice and lentils to a saucepan
2. Add the water, spices, and salt
3. Cover and cook over medium heat until the lentils are tender, about 15 minutes
4. Open the lid a crack once the water comes to a boil, stirring once about halfway through
5. Make the biryani layer: Heat the oil in a skillet over medium heat
6. Add the onion and cook for 5 minutes
7. Add the ginger, garlic, cinnamon stick, cloves and peppercorns, and cook until the garlic and onion are golden, 3 to 4 minutes
8. Add the chard, cashews, raisins, garam masala, red pepper flakes, and cayenne
9. Mix well to combine
10. Cover and cook for 3 minutes
11. Add the coconut milk, salt, and saffron strands
12. Mix well, cover, and cook until the chard is wilted, 4 to 5 minutes
13. Add the rice and lentils, and lightly mix to incorporate
14. Do not overmix
15. Taste and adjust the salt, if needed
16. Garnish with the cilantro and lemon juice
17. Serve hot

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