MASOOR PULAO (LAYERED MINCED LAMB AND LENTILS WITH RICE)
I got this recipe from my friend Asma and I love it. A one-dish meal that is easy to assemble and very scrumptious. The masoor/ lentils used here are the whole unsplit ones that are brown in colour. You could use puy lentils too.
Provided by Nabiha
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Make the saffron water by soaking the saffron strands in 200ml of hot water. Leave to stand until needed.
- Wash the rice in warm to hot water and leave to soak in a bowl of water while you prepare the other ingredients.
- Add the lentils to a large pan filled with 400ml hot water . Place over a low to medium heat and cook for approximately 30-45 minutes, until the lentils are tender. If necessary, add more hot water during cooking.
- Heat two thirds of the vegetable oil in another large pan and heat until smoking hot. Add half the onions and fry until they are golden brown and crispy. Remove with a slotted spoon and place on kitchen paper to drain. Set aside.
- In the same hot oil, add the potatoes and fry till they are almost done. Remove and drain on kitchen paper. Set aside.
- Leave the oil in the pan and add the cinnamon sticks and cardamom pods. Allow the spices to sizzle for a few seconds then add the remaining raw onions and fry until golden brown.
- Now add the garlic and ginger and stir for a few seconds.
- Add the chopped tomatoes, green chillies, ground cumin, garam masala , turmeric and red chilli powder and stir for a minute or two.
- Add the minced lamb and cook until browned then add the yoghurt and stir through. Cover the pan and cook on a low heat for 30 minutes.
- Meanwhile, bring a large pan of water to the boil and add the rice. Add three teaspoons of salt and a drizzle of oil to prevent the rice from sticking. Cook until the rice becomes tender but not completely cooked through - about three minutes. Drain well and leave to stand.
- Add the remaining oil to the empty rice pan and add a layer of the crispy-fried onions and a drizzle of the saffron water.
- Next add a thin layer of rice, then a thin layer of the lentils and some of the lamb mixture. topped with a layer of the fried potatoes.
- Repeat steps 11 and 12 several times until all the ingredients have been used up and you have a number of layers. Finish with a layer of fried onions and sprinkle over the chopped coriander and mint.
- Cover the pan and cook over a low heat for 8-10 minutes.
- Serve warm with Yogurt Raita or Mint Yogurt .
Nutrition Facts : Calories 1293.1, Fat 64.2, SaturatedFat 16.8, Cholesterol 83.4, Sodium 107.4, Carbohydrate 144.6, Fiber 11.6, Sugar 9.9, Protein 35.8
EASY ONE POT LENTILS AND RICE
I made this for dinner tonight, and the whole family loved it. I make lentils and rice quite often in a million and one different ways, and never with a recipe, but decided to post this one for safe keeping so that I can make it this way again. I served this as a rice ring (with easy glazed carrots and raisins in the middle). I had no onions on hand, but this would be excellent with carmelized onions on top. You may need to use a little more or less water depending on the age of your lentils. I used 6 1/2 cups, and it was perfect. I hope you enjoy this as much as we did!
Provided by cicict1976
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cover the lentils with the water.
- Peel and crush the garlic cloves lightly with the back of a knife. Leave the cloves whole, so that they flavor the dish but can be removed if desired. (I leave them out of the kids' portions, and give them to my DH and myself).
- Add garlic to the pot, along with the bay leaves, cumin seeds and cinnamon. (DO NOT add salt at this point, as lentils will not cook properly).
- Bring to a boil. Cook at a boil until the lentils are just tender. This should take about 25 minutes, but may take longer dependig on the age of your lentils.
- Add the rice, salt and olive oil, and bring back to a boil.
- Stir, cover pot, reduce heat to low, and cook for 15 minutes.
- Check to make sure the rice is done, adjust seasonings, and serve. If there is still too much liquid in the pan, just let it sit uncovered for a few minutes.
- Enjoy!
FRAGRANT RED LENTILS WITH RICE
From Cooking Light. 409 calories, 9.3 g fat, 20.6 g protein, 63.4 g carb, 9.5 g fiber 13 mg cholesterol.
Provided by ratherbeswimmin
Categories Lentil
Time 1h40m
Yield 5 serving(s)
Number Of Ingredients 19
Steps:
- Let the oil get heated in a large saucepan over medium-high heat.
- Add diced onion and stir/saute for 6 minutes or until onion starts to brown.
- Add in ginger and next 5 ingredients; stir/saute for 1 minute.
- Add 3 cups water, lentils, and salt; bring to a boil.
- Cover, lower the heat, and simmer for 20 minutes or until lentils are tender; throw out bay leaves.
- Melt the butter in a small skillet over medium heat.
- Add in green onions and jalapeno pepper; stir/saute for 5 minutes.
- Add to lentil mixture along with lime juice, cilantro, and garam masala; stir to combine.
- To serve: put 1/2 cup rice into a shallow bowl; spoon 3/4 cup lentil mixture over rice for each serving; top with 1 tablespoon yogurt for each serving.
Nutrition Facts : Calories 651.8, Fat 11.1, SaturatedFat 4, Cholesterol 12.8, Sodium 407.8, Carbohydrate 115, Fiber 22, Sugar 6.7, Protein 23.8
ADAS POLO - PERSIAN RICE WITH LENTILS
A delicious and hearty Iranian dish made of aromatic basmati rice, lentils, caramelized onion, raisins, and spices. Serve with chicken or lamb, or enjoy as a vegetarian dish.
Provided by Barbell Bunny
Categories Southwest Asia (middle East)
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a large saucepan, bring salted water to a boil and simmer lentils on low for 20 - 30 minutes, or until tender. Drain water from lentils and set aside.
- In a pan, saute the onions and garlic in oil. Add raisins, dates, and spices, except saffron. Mix well and set aside.
- Cook rice as you would like. For a sure-fire way, I use my rice cooker. Rinse the rice under cold water until the water runs clear. Add to rice cooker and cover with 2 cups water. Add 1/2 teaspoon salt and a drizzle of oil. Cook. Once rice is done, transfer cooked rice to a large bowl.
- In the same pot (or your rice cooker), add oil to just cover the bottom surface. Add potato slices.
- Add a layer of rice.
- Add a layer of lentil-raisin mixture.
- Continue layering, ending with a final layer of rice.
- Cover and cook (on medium heat in a pot or just hit "cook" button on your rice cooker) for 10 minutes.
- Drizzle melted butter and saffron water over your rice.
- Cover the top of your pot or rice cooker with a tea towel to prevent steam from escaping, and top with lid.
- Cook on low for 30 minutes. You want to make the potatoes crispy, so they must cook slowly. In the rice cooker, I continuously hit the cook button so this process (called tadig) can happen. It's totally worth it!
- Serve.
Nutrition Facts : Calories 747.5, Fat 14.9, SaturatedFat 8, Cholesterol 30.5, Sodium 702.8, Carbohydrate 141.8, Fiber 14.2, Sugar 37.3, Protein 17.3
SPICED RICE & LENTILS WITH CAULIFLOWER
Curries don't have to be bad. With a high zinc content, iron and calcium, plus cholesterol-lowering fibre, this lentil curry makes for a healthy meal
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in a pan, add the onion and carrots, then fry for 5 mins until lightly coloured. Stir in the rice and lentils, cook for 1 more min, add the curry paste and 900ml water, then bring to the boil. Cover, then simmer for 10 mins.
- Stir in the cauliflower, then cook for 10 mins more until the rice and lentils are tender. Add the peas 2 mins before cooking time is up, stirring through. Top with the nuts, then serve with yogurt and mango chutney in bowls.
Nutrition Facts : Calories 404 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 0.81 milligram of sodium
PERFUMED RICE WITH LAMB AND LENTILS
Adapted from a Jeffrey Steingarten (_The Man Who Ate Everything_) article about affordable eating. There isn't a lot of meat for the number of servings, but it's plenty, especially with the protein from the lentils and the carbs from the rice. Posted on the Seattle Post-Intelligencer blog by Rebekah Denn at http://bit.ly/iiQRIB
Provided by DrGaellon
Categories White Rice
Time 6h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a small bowl, combine cinnamon, cardamom and cumin. Stir well and set aside.
- Rinse the rice vigorously in five changes of water (or under running water until it runs clear). Combine rice with 8 cups water and 2 tbsp salt. Let soak at room temperature for at least 2 hours.
- In a large, heavy pot, heat 2 tbsp oil over medium-high heat. When it shimmers, add the minced onions and saute until limp and golden, about 8-10 minutes. Add the lamb, 3/4 tsp salt, a large pinch of black pepper, turmeric, cinnamon and 1/2 tsp of the spice mixture from step 1. Saute 5 minutes. Add 2 cups water, bring to a boil, reduce to a simmer, cover, and cook until meat is tender, 2 1/2-3 hours.
- About 30 minutes before the meat is ready, prepare the lentils and rice. Combine lentils with 3 cups water and 1/2 tsp salt, bring to a boil, and simmer 10 minutes, then drain.
- In a frying pan, heat remaining 2 tbsp oil over medium heat until shimmering. Add sliced onion and saute until soft and golden, about 8 minutes. Add raisins and dates, saute another 2 minutes, then take off heat and set aside.
- Bring 2 qt water and 2 tbsp salt to a boil in a large (4-pt) nonstick pot. Add drained soaked rice and parboil 3-5 minutes, until grains are firm but no longer brittle. Drain rice and rinse under hot water.
- In the same pot, melt butter. Transfer half of it to a small bowl and set aside. Mix half the rice with the yogurt and spread it in the bottom of the pot (on top of the butter). Sprinkle rice with a layer of lentils, then a layer of onion-and-fruit mixture, also sprinkling remaining spice mixture between layers. Fluff remaining rice and repeat layering until all ingredients are used up; reduce the diameter of each layer so it forms a rough cone/pyramid.
- Cover and cook over medium heat 10 minutes to form a nice crust on the bottom. Remove the cover, drizzle reserved melted butter over the contents, lay a dish towel over the top of the pot, re-cover and cook over low heat 50 minutes. Without moving the lid, set the pot on a cold, wet dishtowel on the counter for 5 minutes (to loosen the crust).
- Transfer rice-and-lentil mixture to a serving platter, again forming a cone or pyramid shape. When only the crust remains in the pot, dislodge it with a knife or spatula and serve separately; it is considered a sign of good luck to get it out in one piece. Spoon the lamb stew around the pile of rice and serve.
Nutrition Facts : Calories 721.4, Fat 33, SaturatedFat 14, Cholesterol 71.9, Sodium 366.9, Carbohydrate 89.3, Fiber 7.9, Sugar 22.3, Protein 19.8
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