Masoor Biryani

Masoor Biryani

Cooking Time

Preparation Time : 120

Cook Time : 10

Total Time : 130

Ingredients

Serves 4

  • * 125 grams Akkha Masoor (Whole Pink Lentils).Soak lentils in water for 2 hours * 200 grams Long Grain Basmati Rice. Soak Rice in water for 30 mins. * 2 medium sized Onions-finely chopped * 2 medium sized Tomatoes-finely chopped * 1 Cup Fresh Coriander Leaves * 1 Cup Fried Onions * 4 Byadagi (less spicy) red chilies * 4-5 Green Chilies * 1-1/2 inch Ginger root * 5-6 cloves of Garlic * 1 tsp. Cumin Seeds * ½ tsp. Black Peppercorn * 1-1/2 tbsp. whole Coriander seeds * 1 inch Cinnamon stick * 2 Bay Leaf * ½ tsp. Turmeric Powder * 4-5 Cloves * Clarified Butter * Saffron Soaked in ¼ Cup warm Milk * Few Charcoal pieces for Dhungar * Cooking Oil * Salt

Directions

  • 01

    1. Boil 1.5-2 liter water in a pan. Add Bay leaf, 1 tsp. 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 90% done 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. Meanwhile, we will make a masala paste. 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. 5. Heat 4-5 tbsp. Oil in a pan and add sliced Onions. Fry until Onions become brown in color. When Onions turn brown, add masala paste. Bhunao Masala paste for 3-4 mins. 6. After 4 mins of Bhunao, add chopped tomatoes and salt to taste. We will Bhunao until tomatoes become mushy. You can use some amount of water for Bhunao process. 7. After tomatoes turn mushy, add boiled masoor. Mix well and switch off the heat 8. Grease the bottom and sides of Handi (Pot) with clarified butter. Put boiled and cooked masoor. Spread fried onions, half the quantity of rice. Put saffron milk, coriander leaves, some more fried onions and some clarified butter on top. This completes the first layer of Biryani 9. For second layer, put masoor dal, fried onions, remaining quantity of rice, saffron milk, coriander leaves, clarified butter and some more fried onions. This completes the final layering. 10. 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. 11. 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. 12. Serve a soothing raita as an accompaniment with Biryani

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