Ingredients
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For Masoor Dal:
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1/4 Kg Daal Masoor30 minutes soaked
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5 Medium Onionsfinely chopped
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3 Medium Tomatoes
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3 tbsp Ginger Garlic Paste
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4-5 Green Chiliesfinely chopped
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1 tsp Turmeric Powder
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2 tsp Red Pepper Powder
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2 tsp Red Pepper Flakes
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1 tbsp Coriander Powder
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3 tbsp Lemon juice
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1 Cup Yogurt
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1-2 Pinches Red food color
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1/2 Cup Oil
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1 tsp Cumin (Zeera)
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4 Cloves
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2-3 Sticks Cinnamon Stick
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4 Green Cardamom
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8-10 Black Peppercons
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2 Bay Leaves
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1/4 Piece Nutmeg
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1/4 Piece Mace
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For Rice:
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1 Kg Basmati RIce1 hr soaked
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1 tbsp Cumin (Zeera)
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2 Cinnamon Stick
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4 Cloves
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3 Green Cardamoms
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8-10 Black Peppercons
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2 Bay Leaves
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2 Star anise
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2 Black Cardamom
Description
Masoor Dal Biryani is a delightful variation of the classic biryani, featuring the earthy flavors of black lentils combined with aromatic spices and fragrant basmati rice. This vegetarian dish offers a rich and satisfying meal option, perfect for both casual dinners and special occasions. The lentils bring a creamy texture and protein-packed goodness to the dish, while the blend of spices creates a symphony of flavors that will tantalize your taste buds.
Here’s the luscious, spicy, and flavorsome recipe for Masoor Dal Biryani;
Directions:
- Coarsely grind all the spices (cumin, pepper cons, cloves, cinnamon, bay leaves, cardamom, nutmeg, mace) and set aside.
- Boil lentils until 3/4 done and set aside.
- Heat oil in a pan and fry chopped onions until golden brown.
- Add ground spices 1 tbsp.
- Cook until fragrant.
- Add ginger garlic paste, green chilies, turmeric, red pepper powder, red pepper flakes, coriander powder, salt and mix well.
- Add yogurt and let cook until water dries up.
- Add boiled lentils and cook for 1-2 mins or until oil separates.
- Boil rice along with all the mentioned spices.
- When rice is 3/4 done, Strain.
- Dissolve food color in 3-4 tbsp water and set aside. Can add a few drops of Kewra essence too.
- Put half of the boiled rice in a heavy-bottomed pan.
- Layer all prepared daal (lentil) masala.
- Layer remaining boiled rice on prepared daal (lentil) masala.
- Pour dissolved food color on the top layer of rice.
- Sprinkle about 1/4 tsp of ground spices.
- Top with 2 tbsp of fried onions and 2-3 tbsp of oil.
- Cover and let steam cook for about 15-20 mins.
- Dish out and serve hot with boiled egg slices.
