Pakistani Rice with Lentils and Nut Sauce
Experience the rich and aromatic flavors of "Pakistani Rice with Lentils and Nut Sauce," a wholesome dish that beautifully combines fluffy basmati rice, tender brown lentils, and an indulgent, creamy nut sauce. Infused with warm spices like cinnamon, cardamom, and cloves, the rice is elevated with layers of texture and taste, while the vibrant nut sauce—made with a blend of cashews, almonds, walnuts, and tangy yogurt—adds a luscious, earthy depth. Topped with crispy fried onions, fresh cilantro, and a squeeze of lemon, this recipe is a feast of comforting, nutritious ingredients. Perfect for cozy dinners, this dish is as delightful to serve as it is to savor!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1 cup Brown lentils
- 5 cups Water
- 2 teaspoons Salt
- 3 tablespoons Vegetable oil
- 1 Onion, thinly sliced
- 1 teaspoon Cumin seeds
- 1 Cinnamon stick
- 1 Bay leaf
- 3 Cardamom pods, crushed
- 4 Cloves
- 1 cup Cashews
- 1 cup Almonds
- 0.5 cup Walnuts
- 1 cup Plain yogurt
- 2 Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 Green chili, finely chopped
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder (optional)
- 2 tablespoons Fresh cilantro, chopped
- 4 Lemon wedges
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak it in fresh water for 30 minutes, then drain and set aside.
Rinse the lentils and cook them in 3 cups of water and 1 teaspoon of salt over medium heat for 15-20 minutes, or until they are just tender but not mushy. Drain any excess water and set aside.
In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the cumin seeds, cinnamon stick, bay leaf, cardamom pods, and cloves. Sauté for 1-2 minutes until aromatic.
Add the sliced onion to the pot and cook until golden brown. Remove half of the fried onions and set them aside for garnishing.
Add the soaked and drained rice to the pot and gently sauté for 2 minutes, ensuring the grains are coated in the oil and spices.
Add 2 cups of water and 1 teaspoon of salt to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer until the rice is cooked and the water is absorbed (about 15 minutes). Remove from heat and let it rest, covered, for another 5 minutes.
While the rice is cooking, prepare the nut sauce. In a blender, combine the cashews, almonds, walnuts, yogurt, garlic, ginger, chopped green chili, ground coriander, turmeric powder, and red chili powder (if using). Blend into a smooth paste, adding a little water if needed to achieve a thick, creamy consistency.
Heat the remaining 1 tablespoon of vegetable oil in a small saucepan over medium heat. Add the nut paste and cook for 5-7 minutes, stirring frequently until the raw flavor disappears and the sauce becomes fragrant. Adjust seasoning with salt to taste.
To serve, gently mix the cooked lentils into the rice or layer them on top. Spoon the nut sauce over the rice and lentils. Garnish with the reserved fried onions, chopped cilantro, and lemon wedges. Serve warm.
Nutrition Facts
Calories |
2983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.0 g | 229% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 38.6 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 4996 mg | 217% | |
| Total Carbohydrate | 265.3 g | 96% | |
| Dietary Fiber | 54.4 g | 194% | |
| Total Sugars | 39.9 g | ||
| Protein | 105.5 g | 211% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 1284 mg | 99% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 2948 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
