Ingredients

250g Kohinoor Basmati Rice
250g lentils (green or brown)
3 large onions
1 red onion
2 garlic cloves, chopped
1/4 tsp turmeric powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1/2 tsp ground black pepper
1 tsp salt
20ml cooking oil

Method

• Wash the rice under lukewarm water until the water runs clear and soak for 30 minutes
• Wash the lentils and boil them with 1 litre of water for 20 minutes
• The lentils will be almost cooked, so strain them to remove the water but keeping it for later.
• Slice 2 brown onions and the red onion. Roughly chop the remaining brown onion.
• Heat the oil in a large pan, add the sliced onions and slowly fry until golden brown, then remove and set aside.
• Add the roughly chopped onion and sweat down. Add the chopped garlic and cook for 2 minutes.
• Add the cumin, coriander, turmeric, and pepper and mix well.
• Add the lentil and mix. Then add the rice (without the water it has been soaking in), the salt, and 800ml of the lentil water.
• Cover the pan with a lid and bring to a boil. Reduce the heat and simmer until all the liquid has been absorved.
• Cover the biryani with a damp piece of kitchen roll then put the lid back on for 10 minutes to steam.
• Turn off the heat and let the biryani stand for 15 minutes.
• Serve with fried onions and parsley.