Making a lentil rice biryani similar to Trader Joe’s version?
I love the Trader Joe’s Lentil Rice Biryani and I want to learn to make it myself.
How can I make it at home? Does anyone have a decent copy-cat recipe? Does anyone have anything similar?
The ingredients are, as follows:
Basmati rice, water, potatoes, onions, chick peas, tomatoes, cottonseed oil, french green beans, green lentils, cabbage, garlic, ginger, salt, green chilies, mint leaves, cumin, chili powder, coriander powder, turmeric powder, cardamom, clove, cinnamon.
I’ve tried experimenting on my own but it comes out awful. Any advice? Any good recipes?
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3 comments a "Making a lentil rice biryani similar to Trader Joe’s version?"
Are you cooking all ingredients together? That is the key step. If you cook the veggies and add it to the rice, it won’t taste good; it would be more like pilaf.
In what way is it awful? You might wanna cut back on the last three spices as too much of those can ruin any dish.
The ingredient which needs the longest cooking time is the chickpeas, so you would have to start cooking them first, then when they’re about half done, add more water, plus the rice, potatoes, beans, cabbage, lentils, salt and tomatoes, stirring occasionally.
In a separate pan, heat the oil, and lightly fry the cumin seeds, chillies, garlic, ginger (fresh, not powder) and onions. When these are ready, add the lot to the other saucepan.
Mix in the remaining spices and mint leaves when the potatoes are nearly cooked. As the other respondent suggested, keep the cardamom, cloves and cinnamon down to an absolute minimum.
Biryani is usually layered alternately with rice & meat or in your case veggies. Try this version:
Curry:
pre soak 2/3 cup chick peas overnight and boil until tender, or get canned ones.
Also soak green lentils overnight.
Steam 1/2 cup french green green beans.
1 large onion sliced and fried until golden brown. Remove, cool on paper towel and crush with hand. Or you can buy the fried ones (about 4 Tbs)
1n same oil, fry 2 cubed potatoes until half done, remove from oil.
In same oil, reduced to 1/2 cup stir-fry the cabbage about 1cup, the steamed green beans and keep aside.
Heat 1/2 cup oil (use same oil)add a teaspoon on ground ginger & garlic paste, stir for 1 min, add 1 large chopped tomato. Stirfry on medium heat, add 1/4 tsp turmeric, 2 tsp corriander powder,1 tsp cumin powder, 1/2 tsp chilli powder and 1 tsp salt or more if u like. Stir well adding a little water if it sticks at the bottom. After 5-6 min, add the soaked green lentils (removed from water). Stir well, add 1/4 cup water cover and cook until lentils are half done. I like yogurt in my biryani, so if you like you can add 1/2 cup yogurt instead of water. When lentils are half done add chickpeas, beans & potatoes, cover and cook mixing well, when almost done, add fried onions & 4-5 green chillies, cover for a few minutes and let onions dissolve in the sauce.
Cook 2 cups rice with 1 cardamom, 2 cloves and 1 1/2 inch piece of cinnamon until 3/4 done. Layer the veggie curry alternately with rice. (veg-rice-veg-rice) in a baking dish, cover with foil and bake in preheated oven 400 degrees, for 15-20 minutes. If you want authentic taste, soak a few strands of saffron in 2 tbs milk and put on rice before baking.Remove and let sit for 10 minutes before serving. Its a lot of work but it comes out really good.
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