Vegan Mujadarra (Middle Eastern Rice with Brown Lentils)

I’ve been on a sweet/ dessert roll for the past few weeks and realised that I hadn’t posted any savoury recipes. This  Middle Eastern “Mujadarra/ Mujadara” is the perfect food for a quick Autumn week night. Fragrant brown Basmati rice enveloping spicy lentils flavoured with caramelised onions and cumin seeds are the perfect way to keep tummies filled! As we change seasons, my weekends are busy as, I to try to do a pantry + fridge + freezer stock take and use up whatever I find. This “Mujadarra” recipe, came by with my finding some cans of brown lentils and leftover cooked brown Basmati in the fridge. I had everything else in my pantry including the oil and spices, making this one of my quickest recipes, ready under 30 minutes. If using dried lentils, then they need to be cleaned, soaked, rinsed and cooked until al-dente before adding to this recipe. The rice also needs par-cooking before adding to the recipe, increasing the amount of water required along with the time.

Vegan Mujadarra/ Mujadara

Gluten-free, Vegan and full of lentil goodness. A quick recipe ready under half an hour, when using cooked brown Basmati rice and canned lentils.

Priya: Priya@MasalaVegan
  • 2 cups Brown Basmati Rice, cooked
  • 1 can Whole Brown Lentils, drained and rinsed
  • 1 large Brown Onion, sliced
  • 2 tablespoons Oil
  • 2 cups Warm Water
  • 2 teaspoons Cumin Seeds, roasted and powdered
  • Salt, to taste
  • 2 tablespoons Greens, chopped (Optional for garnishing)
  1. In a deep pot, add the oil and onions. Cook on slow heat until the onions start to caramelise.  Add a tablespoon of water if the onions start to stick to the bottom of the pan.

  2. Add the cumin seed powder and mix well.

  3. Mix in the lentils and add 1/2 a cup of water. Cook until the mixture starts to thicken.

  4. Toss in the cooked rice on top of the lentils and drizzle water down the side and cover. Cook until the water dries up.

  5. Serve hot garnished with chopped greens, if desired.

If you liked this recipe, please check out my Vegan Fatteh Hoummus recipe here.

3 Ingredient Brown Basmati (Rice Cooker Recipe)

I have always been a big fan of meal planning and use weekly meal planners to help me shop. Everyone gets fed on time, lunch boxes and tummies stay full with minimal waste…. win, win! Every week I use my rice cooker atleast twice or, thrice to make plain brown basmati rice perfectly, for lunches and dinners throughout the week to eat with curries or, make fried rice at the end of the week.

We need,

  • Brown Basmati Rice – 2 cups
  • Water, double the quantity of rice
  • Oil – 2 teaspoons
  • Rice Cooker



  1. Wash and rinse the rice in fresh water at least thrice and soak in an equal quantity of water for atleast an hour. (I have soaked it upto 8 hours with no side effects!)
  2. Rinse the rice a final time and place in the rice cooker pan.
  3. When switching the rice cooker on, add double the quantity of water.
  4. Add the oil and place on cook setting. The rice is done when the rice all swells up and looks fluffy. Check the rice grains to make sure. I tend to switch off as soon as the rice is cooked and separate the rice grains with a fork.
  5. Transfer and store in a heat proof and  freezer proof  glass container with a tight lid up to 2 days.


Enjoy hot with your favourite curry or stew!

Quick Chickpeas Biryani (Vegan & Gluten Free)

Meal planning and preparation is a big part of my Sundays to reduce the chaos surrounding a busy weeknight dinner. I tend to bake on Sunday afternoon making sure, there are nibbles for morning and afternoon tea through the week. A few extra serves for dinner take care of lunch the next day, making my life simpler…. Zen!

This recipe is inspired from the fact, that I always have cooked, brown basmati rice in my rice cooker to go with stews, gravies and curries. There may have been too many cans of chickpeas in the pantry that needed to used up, not that I’m admitting to anything!!

We need,

  • Brown Basmati Rice, cooked – 1.5 cups (Recipe Here)
  • Oil – 1 tablespoon
  • Onions, sliced – 1/2 medium
  • Tomato Paste – 2 tablespoon
  • Ginger Garlic Paste – 1 tsp
  • Green Chillies, minced finely – 2
  • Biryani Masala – 1 tablespoon
  • Chickpeas – 1 can, drain the chickpeas and reserve the liquid (Aqua Faba)
  • Water – 1/2 cup
  • Salt, to taste


  1. Heat oil in a wok and add the onion slices.
  2. Add the ginger garlic paste, tomato paste and green chillies.
  3. Stir in the chickpeas and Biryani Masala. Add water and cook for 6 – 8 minutes on a medium flame.
  4. Add the cooked rice and mix well to coat with the spice mixture.

Serve hot! Tastes great with a dollop of coconut yogurt.

So please share in the comments below, best tips to empty out the pantry 😊


Brown Basmati Biriyani Rice (Vegan, Oil Free & Gluten Free)

I have been experimenting with movie making software recently  and, decided to make this short video recipe.

This is an easy, delicious, oil free, whole grain Biriyani rice recipe that takes about 5 minutes of preparation time, approximately 20 minutes of cooking time. Pre- soaking and rinsing the rice for 30 minutes cuts on cooking time. Delicious by itself or, layered with a spicy curry makes for a fabulous dish.

Any feedback or suggestions are very welcome. Enjoy!