Masoor Biryani

The recipe I am going to share today is Masoor Biryani. I had this at friends birthday party and from that time on wanted to try this recipe. I have made this recipe many times, it's tasty and is a keeper. You will not fail if you try this recipe that is assured. 
As you know biryani is a lengthy process, but let this not deter you from making it, because it taste awesome. So, lets prepare this awesome recipe.

2 Cups Whole Masoor Dal - (Soaked and boiled)
7 Onions - sliced
4 Potatoes  (cut into quarters and fried)
3 Tomatoes - finely chopped
1 Cup Yogurt
2 Tablespoon Biryani masala
1 Tablespoons Chilly powder

1 Teaspoon Turmeric powder
1 Tablespoons Cumin
1 Bay Leaf
2 Big Brown Cardamons
1 Inch Cinnamon
3 Cloves
3 Peppercorns
3 Tablespoons Coriander powder
2 Tablespoons Ginger & garlic paste
A pinch of Kesar/Saffron strands soaked in milk
3 Tablespoons Lemon juice 

Heat oil in a pan ,add cumin seeds and bay leaf, cardamons, cinnamon, cloves and peppercorns, let then crackle. Then add half the onions fry till golden brown.  Add ginger- garlic paste, tomatoes, chilly powder, turmeric, coriander powder, biryani masala and fry till oil separates . Add yogurt and fry for a few minutes till moisture evaporates. Then add the dal and fry well taking care that the dal is not mashed.

The Masoor dal is ready.
In a another pan had enough oil and deep fry  the remaining onions till brown and crisp.   This  Crispy Deep Fried Onions / Birista ,will be used for garnishing and layering of the biryani.
For the rice

2 Cups Basmati Rice ( I used sela basmati rice)
2 Tablespoon Ghee
1 Bay leaf
2 Small Green Cardamoms
1 Tablespoon Ginger-Garlic paste
Salt to taste
3 Cups Water
In a pan heat ghee, add the bay leaf and cardamoms. Add the ginger garlic paste. Add water and salt and bring the water to a boil. Add the rice and cook on high till all water evaporates and then on slow for till rice is 3/4th done. Just sprinkle oil or ghee and spread it on a plate to cool.

For the layering
Grease a thick bottom vessel with oil or ghee. Then, first place a layer of the dal.

Sprinkle the lemon juice, garnish it with mint leaves and coriander leaves. Arrange the fried potatoes. Then sprinkle some fried onions.
Then cover this with a layer of cooked rice. Sprinkle kesar/saffron milk evenly on the rice. Then continue with the dal and the rest of layering process .
Lastly sprinkle the last of the kesar/saffron milk, garnish with fried onions.
Dot some butter or ghee on top cover with foil or a tight lid and cook on slow flame for 15 minutes.
My Notes: I arranged the layers in an oven proof dish and covered it with foil. Place this dish it in a preheated oven at 180 degrees for 20 minutes.  
I have also place tomato wedges as the sides. 
We enjoyed this dish with curds, papad cone and salad with sliced onions and cucumber sticks with a sprinkle of chat masala.

Sending this to Mireille's, challenge cooking with seeds.
Labels: Complete Meal, Masoor dal, Lentils, Rice, Healthy, Main course, Cooking with seeds,  Gluten free, Biryani, Birista
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. I'm excited to try this recipe but you never mention the tomatoes. When do those get used? You never mentioned what to do with the remaining onions that were sliced?

    1. Thank you for visiting my blog, as mentioned in your comments, I have updated the recipe. Do try this recipe and leave a feed back.

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