Gluten-Free Indian Lunch Feast: Aromatic Biryani & Mango Lassi

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups basmati rice (gluten
• free)
• 1 cup mixed vegetables, diced (carrots, peas, green beans, bell peppers)
• 1 cup yogurt (gluten
• free)
• 1 cup mango puree
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• Salt to taste
• 2 tbsp ghee (clarified butter)
• 2 tsp garam masala
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tbsp coriander powder
• 1/2 tsp red chili powder (optional)
• 1/4 cup cashews, chopped
• 1/4 cup raisins
• 2 cups chicken or vegetable stock (gluten
• free)
• For Mango Lassi:
• 1 cup mango puree
• 1 cup yogurt (gluten
• free)
• 1/4 cup milk (dairy or non
• dairy)
• 2 tbsp honey or sugar
• Ice cubes as needed

Instructions

1. Rinse and soak the basmati rice in water for 30 minutes, then drain.
2. In a large pot, heat ghee over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
3. Add garlic and ginger paste, cook for 1 2 minutes.
4. Stir in turmeric powder, coriander powder, garam masala, and red chili powder (if using). Cook for another minute.
5. Add the drained rice and mix well. Pour in stock and bring to a boil. Cover and simmer until rice is cooked, about 12 15 minutes.
6. In a separate pan, sauté mixed vegetables until tender. Set aside.
7. Once the rice is cooked, fluff with a fork and mix in sautéed vegetables, ginger, garlic, cashews, and raisins. Let it rest for 5 minutes.
8. For Mango Lassi, blend mango puree, yogurt, milk, honey or sugar, and ice cubes until smooth and creamy. Serve in tall glasses.
9. To plate, arrange Biryani on a flat overhead platter, creating a soft daylight effect. Serve Mango Lassi in elegant glasses below the Biryani for an impressive visual.

Chef’s Insight

Biryani is traditionally cooked by layering ingredients, but this version allows for a more uniform texture and flavor distribution.

Notes

Ensure all ingredients are gluten-free to avoid cross-contamination.