Ginger and Lentil Rice

Recipe by
Total Time:
45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Microwave Recipe
Difficulty: Medium

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Ingredients

  • 50 gms. chopped almonds
  • 50 gms. butter
  • 3 garlic cloves, skinned and chopped
  • 50 gms. ginger, peeled and chopped into small pieces
  • 1 onion, chopped into fine dice
  • ½ tsp. turmeric powder
  • 1/2 tsp. chilli powder
  • 1 tsp. cumin seeds
  • 4 large tomatoes, skinned and chopped
  • 275 gms. Basmati rice
  • 175 gms. green lentils
  • Salt and pepper to taste
  • 2 tbsp. chopped coriander leaves
  • 750 ml. hot chicken stock

How to Make Ginger and Lentil Rice

  • Brown the almonds by putting on a flat plate and baking on high power for 8 minutes or until brown.
  • In a large casserole dish, melt the butter on high for 45 seconds.
  • Add the garlic, ginger and onion, cover with a lid and cook for 5-6 minutes until the ingredients are soft.
  • Stir in the spices and cook on high again for 1-2 minutes.
  • Add the tomatoes, rice, lentils, salt and pepper and stir well.
  • Cook on high for 3 minutes stirring half way.
  • Add the coriander and stock and cover, cook on high for 10-12 minutes, stirring half way through.
  • By now, the lentils and rice should be tender and most of the stock should have been absorbed.
  • Remove from the oven and stir well. Garnish with the almonds.
  • Cover and leave to stand for 3 minutes before serving.

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