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Masoor Biryani
Masoor Biryani

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We hope you got insight from reading it, now let’s go back to masoor biryani recipe. You can cook masoor biryani using 22 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to cook Masoor Biryani:
  1. Prepare 125 grams Whole Masoor.Soak lentils in water for 2 hours
  2. Get 200 grams Long Grain Basmati Rice. Soak Rice in water for 30 mins
  3. Take 2 medium sized Onions-finely chopped
  4. You need 2 medium sized Tomatoes-finely chopped
  5. Prepare 1 Cup Fresh Coriander Leaves
  6. You need 1 Cup Fried Onions
  7. Take 4 Bedki red chilies
  8. You need 4-5 Green Chilies
  9. Get 1-1/2 inch Ginger
  10. Use 5-6 cloves Garlic
  11. Use 1 tsp. Cumin Seeds
  12. Take 1/2 tsp. Black Peppercorn
  13. Use 1-1/2 tbsp. whole Coriander seeds
  14. Provide 1 inch Cinnamon stick
  15. You need 2 Bay Leaf(tejpatta)
  16. Prepare 1/2 tsp. Turmeric Powder
  17. Get 4-5 Cloves
  18. Take 5-6 tbsp Ghee
  19. Get As needed Kesar(saffron) soaked in warm milk
  20. You need As needed Charcoal for smoky flavour (dungaar)
  21. Prepare As required Oil
  22. You need To taste Salt
Instructions to make Masoor Biryani:
  1. Boil water in a pan. Add Bay leaf,. Oil and enough Salt to season the water. We will let the water come to boil and then add soaked Rice. Cook rice until it is 85 percent cooked.
  2. Rice gets cooked in 4-5 mins on a high heat. Drain the excess water and spread the cooked rice in a large plate
  3. We will pressure cook Masoor Dal. Add water just above the level of Dal and add turmeric powder, salt and mix well. Pressure cook until 1 whistle on medium heat.
  4. Heat 4-5 tbsp. Oil in a pan and add sliced Onions. Fry until Onions become brown in colour. When Onions turn brown, add masala paste. Bhuna Masala paste for 3-4 mins.
  5. Now to make a masala, In a grinder jar, put ginger, garlic, cinnamon stick, cumin seeds, whole coriander seeds, black pepper, dried red chilies and green chilies. Grind into a fine paste with just enough water.
  6. After tomatoes turn soft, add boiled masoor. Mix well and switch off the heat
  7. Grease the bottom and sides of Handi with ghee. Put boiled and cooked masoor. Spread fried onions, half the quantity of rice. Put saffron milk, coriander leaves, some more fried onions and some ghee on top. This completes the first layer of Biryani
  8. For second layer, put masoor dal, fried onions, remaining quantity of rice, saffron milk, coriander leaves, ghee and some more fried onions. This completes the final layering.
  9. For Dhungar: Heat charcoal until it turns red. Transfer the hot coal in a bowl and add 2-3 cloves and pour some ghee. Cover with a lid for couple of mins. After 2 mins, remove the bowl.
  10. Seal Biryani Handi with dough and place Biryani Handi for 2 mins on high heat. Thereafter, transfer the handi on an iron griddle placed on a medium heat and cook for 10 mins. Switch off the heat.
  11. Serve with Raita.

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