Watch and learn how to make tasty Masoor Biryani recipe from our chef Smita Deo on Ruchkar Mejwani.

Masoor Biryani is a delectable Indian veg biryani where masoor (split red lentils) are cooked in onion - tomato gravy and layered with cooked basmati rice. This biryani goes very well with onion raita and is very easy to make at home.


Ingredients:

2 cups of masoor soaked and sprouted
3 cups long grain rice
4 bay leaves
2 black cardamoms
2 star anise
4 medium onions finely chopped
4 tomatoes grated
1 cup curds
1 ½ tsp each ginger, garlic, coriander and mint paste
2 tbsp biryani masala (ready made)
1 ½ tsp chilli powder
1 tsp turmeric powder
6 small boiled and halved
3 tbsp ghee
Salt to taste
1 cup fresh coriander chopped
1 cup fresh mint leaves chopped
2 tbsp ghee

Method:

- Wash the sprouted masoor and add 2 cups of water and ½ tsp salt and boil with a cover. Do not pressure cook.
- Heat the ghee in a kadai and add 2 bay leaves and onions. Saute till the turn golden then add the ginger and garlic paste
- Then add the chilli powder and the haldi powder and sauté till the oil oozes.
- Then add the tomatoes and sauté till oil oozes.
- Add the yogurt and sauté further till oil oozes out. Then add the garam masala and mix well
- Finally add the masoor, potatoes and cook for about 10 min along with 1 tsp of salt.
- Wash the rice and soak it for about an hour
- Boil 3 liters of water and add bay leaves, star anise and black cardamom 2 tsp of salt and boil. Add the washed rice and cook till the each grain is cooked and separate.
- Once the rice is cooked drain all the water and keep the rice aside to cool
In a deep bottom vessel put the gravy, garnish it with half the coriander and mint
- Then add the layer of rice. Pour some ghee on it
- Garnish with coriander and mint. Cover the vessel with a foil and cook for 20 min on a very slow flame and serve with some onion raita.