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 time, it's tasty and is a keeper. You will not fail if you try this recipe that is assured. As you know briyani is a lengthy process, but let this not deter you from making it, because it taste awesome. So, lets prepare this awesome recipe.


Ingredients
2 Cups Whole Masoor Dal - (Soaked and boiled)
7 Onions (sliced)
4 Potatoes  (cut into quaters 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
Oil
A pinch of Kesar strands soaked in milk
3 Tablespoons Lemon juice





Method
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, 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 daal is ready.

For the rice
Ingredients

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
Method
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 3/4 th 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 potoates. Then sprinkle some fried onions.



Then cover this with a layer of cooked rice. Sprinkle Kesar milk evenly on the rice. Then continue with the dal and the rest of layering process .



Lastly sprinkle the last of the Kesar 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.




Note: 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




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 and linking it to Priya.
Labels: Complete Meal, Masoor dal, Lentils, Rice, Healthy, Main course, Cooking with seeds
sneha datar
sneha datar

Happy Home-maker and culinary enthusiast.

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