Rich Dal and Rice Biryani

Name: Rich Dal and Rice Biryani
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1½ cups (300 g) basmati rice, long-grain, rinsed and soaked for 15 minutes, drained; ¾ cup (150 g) red lentils, rinsed; 4 tablespoons (60 g) ghee (or clarified butter); 2 whole (300 g) yellow onions, medium, thinly sliced (about 3 mm); 1 tablespoon (12 g) fresh ginger, peeled, minced; 4 whole (20 g) garlic cloves, minced; 1 teaspoon (5 g) cumin seeds; 1 teaspoon (2½ g) turmeric powder; ¾ teaspoon (1½ g) coriander powder; 3 whole black cardamom pods, lightly crushed; 1 whole cinnamon stick, 2-inch, broken in half; 2 whole bay leaves; 3½ cups (840 ml) vegetable broth or water; 2 whole (20 g) green chilies, fresh, slit lengthwise, seeded if less heat preferred; to taste salt; to taste black pepper, freshly ground; ½ cup (30 g) fried onions (store-bought or homemade), divided; ¼ cup (10 g) fresh cilantro leaves, roughly chopped (optional); 2 tablespoons (6 g) fresh mint leaves, roughly chopped (optional); 1 tablespoon (15 ml) lemon juice, fresh (optional)

From the MyKitchenBank Kitchen

A warming, aromatic one-pot biryani where creamy red lentils and basmati rice cook in layers with caramelized onions, warming spices, and ghee. The dal becomes luxuriously rich while the rice absorbs all the fragrant flavors. This is comfort food that's deeply satisfying and naturally vegetarian.

Prep: 20 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 10 min
Makes: 4 servings (about 1½ cups per person)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

1½ cups (300 g) basmati rice, long-grain, rinsed and soaked for 15 minutes, drained
¾ cup (150 g) red lentils, rinsed
4 tablespoons (60 g) ghee (or clarified butter)
2 whole (300 g) yellow onions, medium, thinly sliced (about 3 mm)
1 tablespoon (12 g) fresh ginger, peeled, minced
4 whole (20 g) garlic cloves, minced
1 teaspoon (5 g) cumin seeds
1 teaspoon (2.5 g) turmeric powder
¾ teaspoon (1.5 g) coriander powder
3 whole black cardamom pods, lightly crushed
1 whole cinnamon stick, 2-inch, broken in half
2 whole bay leaves
3½ cups (840 ml) vegetable broth or water
2 whole (20 g) green chilies, fresh, slit lengthwise, seeded if less heat preferred
to taste salt
to taste black pepper, freshly ground
½ cup (30 g) fried onions (store-bought or homemade), divided
¼ cup (10 g) fresh cilantro leaves, roughly chopped (optional)
2 tablespoons (6 g) fresh mint leaves, roughly chopped (optional)
1 tablespoon (15 ml) lemon juice, fresh (optional)

Equipment (4)

3-quart heavy-bottomed pot with tight-fitting lid (or Dutch oven)
Small skillet
Fine-mesh strainer
Measuring cups and spoons

Steps

Before you start

Rinse basmati rice under cold water until water runs clear, then soak for 15 minutes while you prep other ingredients
Have all spices measured and ready before you start cooking
Use a heavy-bottomed pot with a tight-fitting lid (3-quart Dutch oven works well)

1
Caramelize the onions
- Heat 2 tablespoons (30 g) of ghee in a 3-quart heavy pot over medium-high heat.
- Add the sliced onions and cook, stirring occasionally, for 10–12 minutes until golden brown and caramelized.
- The onions should smell sweet and nutty.
- Transfer half of the caramelized onions to a small bowl and set aside for garnish.
- Leave the remaining onions in the pot.
+ Show details− Hide details
Ready when: Onions are deep golden brown and caramelized, not burnt
Tip: Don't skip caramelizing—this builds the rich flavor base. Stir often to prevent burning on the bottom.
2
Toast the spices
- Reduce heat to medium.
- Add the cumin seeds to the onions in the pot and toast for 30 seconds until fragrant.
- Add the minced ginger and garlic, stirring constantly, for another 1–2 minutes until golden and fragrant.
- Be careful not to burn the garlic.
+ Show details− Hide details
Ready when: Ginger and garlic smell fragrant and are light golden
Tip: Toast spices briefly—garlic burns easily. If the heat seems too high, lower it to medium-low.
3
Add ground spices and green chilies
- Stir in the turmeric, coriander powder, crushed black cardamom, cinnamon stick pieces, and bay leaves.
- Cook for 30 seconds to bloom the spices.
- Add the slit green chilies and stir well for another 30 seconds.
+ Show details− Hide details
Ready when: Spices are fragrant and well mixed with the onion mixture
Tip: Blooming ground spices in ghee releases their oils and deepens the flavor.
4
Add lentils and rice
- Pour the rinsed red lentils into the pot, stirring to coat them with the ghee and spices.
- Then add the drained basmati rice and stir gently for 1 minute to coat the rice evenly.
- The mixture should look well combined.
+ Show details− Hide details
Ready when: Rice and lentils are coated with ghee and spices
Tip: Stirring the rice and lentils in ghee helps keep grains separate and prevents sticking.
5
Add broth and bring to a boil
- Pour the vegetable broth (or water) into the pot and stir once to combine.
- Bring to a rapid boil over medium-high heat, about 3–4 minutes.
- Taste and adjust salt and pepper as needed—remember the biryani will intensify as it cooks down.
+ Show details− Hide details
Ready when: Liquid is at a rolling boil
Tip: Season generously now—the flavor concentrates as liquid reduces. You can't season easily once it's covered.
6
Cover and simmer
- Once boiling, reduce heat to low and place the lid tightly on the pot.
- Simmer undisturbed for 18–20 minutes.
- The liquid will be absorbed, the rice will be tender, and the lentils will have broken down and thickened into a creamy dal.
- Do not lift the lid during cooking—steam is essential for even cooking.
+ Show details− Hide details
Ready when: No liquid visible on top, rice is tender, lentils are soft and creamy
Tip: Resist the urge to open the lid—you'll release steam and extend cooking time. Use a heavy pot to distribute heat evenly.
7
Rest and fluff
- Remove the pot from heat and let it rest, covered, for 5 minutes.
- This allows any remaining steam to finish cooking the rice and helps everything meld together.
- After 5 minutes, remove the lid (watch out for steam) and gently fluff the biryani with a fork, breaking up any lumps and distributing the creamy dal throughout.
+ Show details− Hide details
Ready when: Rice is fully tender, dal is creamy and well-distributed
Tip: Use a fork (not a spoon) to fluff so you don't mash the rice grains.
8
Finish with fried onions and herbs
- Stir in the remaining 2 tablespoons (30 g) of ghee.
- Top the biryani with the reserved caramelized onions, most of the fried onions (saving a small handful for garnish), and the fresh cilantro and mint (if using).
- Squeeze fresh lemon juice (if using) over the top and give the pot a gentle stir to distribute garnishes.
+ Show details− Hide details
Ready when: Biryani is well garnished and ready to serve
Tip: Add the fried onions and herbs just before serving so they stay crispy and fresh. Save some fried onions for topping individual servings.
9
Serve
- Divide the dal and rice biryani among four bowls or plates.
- Top each serving with a sprinkling of the remaining fried onions and extra fresh cilantro or mint if desired.
- The biryani is best served hot and can be accompanied by a cooling yogurt raita, sliced cucumber, or fresh lime wedges on the side.
+ Show details− Hide details
Tip: This is a complete meal on its own but pairs beautifully with a cooling yogurt-based side dish.

Good to know

Tips

Rinsing and soaking the rice ensures it cooks evenly and the grains stay separate rather than turning mushy. Even 15 minutes makes a difference.
Don't skip the caramelizing step—it takes time but builds a deep, rich flavor foundation that elevates the entire biryani.
Keep the lid on during simmering. Every time you lift it, you release steam and add 1–2 minutes to the cooking time. If you're worried, trust the timing and resist peeking.
This biryani strikes a balance between creamy dal and fluffy rice. If you prefer creamier dal, add an extra 1/4 cup (60 ml) of broth. For drier rice, reduce broth by 1/4 cup (60 ml).
Fried onions can be made ahead and stored in an airtight container for up to 1 week. To make them: thinly slice onions, fry in hot oil over medium-high heat for 8–10 minutes until golden, drain on paper towels.

Make ahead

The biryani is best served fresh, but can be made up to 4 hours ahead and reheated gently. Cool to room temperature, cover, and refrigerate. To reheat, add a splash of water (2–3 tablespoons), cover, and warm over low heat for 5–7 minutes until heated through, or cover and microwave on 50% power for 2–3 minutes. Add fresh fried onions and herbs just before serving to restore crispness.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months (thaw in the refrigerator overnight, then reheat gently with a splash of water). The texture remains creamy after reheating.

Substitutions

ghee (or clarified butter) → unsalted butter or vegetable oil. Ghee has a higher smoke point and richer flavor, but butter or oil work fine. Use the same amount.
red lentils → yellow lentils (moong dal) or a mix of red and green lentils. Different lentils have slightly different cooking times—red lentils cook fastest (18–20 minutes), while green lentils take longer (25–28 minutes). Adjust cooking time accordingly.
vegetable broth or water → water or chicken broth. Water will give a milder flavor; chicken broth adds richness. The amount stays the same.
fried onions (store-bought or homemade) → crispy toasted breadcrumbs mixed with a pinch of cumin and salt. This adds texture and flavor, though not quite the same complexity as fried onions. Use about 1/3 cup (25 g).