Masoor Dal Biryani (Black Lentil Biryani)
The Incredibly Luscious, Spicy And Flavorsome Masoor Dal Biryani/Black Lentil Biryani

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Masoor Dal Biryani (Black Lentil Biryani)

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Adjust Servings:
For Masoor Dal:
1/4 Kg Daal Masoor 30 minutes soaked
5 Medium Onions finely chopped
3 Medium Tomatoes
3 tbsp Ginger Garlic Paste
4-5 Green Chilies finely chopped
1 tsp Turmeric Powder
2 tsp Red Pepper Powder
2 tsp Red Pepper Flakes
1 tbsp Coriander Powder
3 tbsp Lemon juice
1 Cup Yogurt
1-2 Pinches Red food color
1/2 Cup Oil
1 tsp Cumin (Zeera)
4 Cloves
2-3 Sticks Cinnamon Stick
4 Green Cardamom
8-10 Black Peppercons
2 Bay Leaves
1/4 Piece Nutmeg
1/4 Piece Mace
For Rice:
1 Kg Basmati RIce 1 hr soaked
1 tbsp Cumin (Zeera)
2 Cinnamon Stick
4 Cloves
3 Green Cardamoms
8-10 Black Peppercons
2 Bay Leaves
2 Star anise
2 Black Cardamom
  • Healthy
  • Spicy
  • 1 hr 30 min
  • Serves 5
  • Medium


  • For Masoor Dal:

  • For Rice:



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;



  • 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.

Nutritional information

273 g
115 g
47 g
5 g


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