Easy Masoor Biryani

Name: Easy Masoor Biryani
Total time: 3600 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 3/4 cupe whole masoor; 1 1/2 cups basmati rice; 2 onions; 2 tomatoes; 2 green chillies; 8-10 garlic cloves; 1/2 " Ginger; 2 onions long sliced; 2 tbsp oil; 1 tbsp ghee; 1 bay leaf; 1 cinnamon; 3 cloves; 3-4 elaichi; 1 tsp salt; 1/2 tsp haldi; 1 tsp chilli powder; 1 tsp Biryani masala; 1 tsp dhanajira; 1/4 cup curd; 2 tbsp malai; 2 tsp oil; 1 tbsp ghee; 1 bay leaf; 1 cinnamon; 3 cloves; 4 elaichi; 1 onion chopped; 1/4 tsp haldi; 1/2 tsp chilli powder

Bina Anjaria @bina_anjaria_123

A tasty recipe with the goodness of proteins.

Bina Anjaria @bina_anjaria_123

A tasty recipe with the goodness of proteins.

Saved

Ingredients

1 hour

6 servings

Main Ingredients:
3/4cupe whole masoor
1 1/2 cupsbasmati rice
For Paste:
2onions
2tomatoes
2green chillies
8-10garlic cloves
1/2" Ginger
For Birasto:
2onions long sliced
For Gravy:
2 tbspoil
1 tbspghee
1bay leaf
1cinnamon
3cloves
3-4elaichi
1 tspsalt
Dry Masalaa:
1/2 tsphaldi
1 tspchilli powder
1 tspBiryani masala
1 tspdhanajira
1/4 cupcurd
2 tbspmalai
For Rice Masala:
2 tspoil
1 tbspghee
1bay leaf
1cinnamon
3cloves
4elaichi
1onion chopped
1/4 tsphaldi
1/2 tspchilli powder
1/2 tspdhanajira
1/2 tspbiryani masala
Other Ingredients:
3-4 tbspcoriander
2 tbspmint leaves
For Serving Accompaniments:
1 bowlMasala curd
3roasted papad

Saved

Steps

1 hour

1

For Rice Layer:
Wash and soak basmati rice for 10 minutes. Add in salt and 4-5 cups water, 1 tsp oil and cook the rice to 80% level. Drain the rice and cool rice completely. In a kadhai take oil and ghee. Add khada masalas and 1 chopped onion. When pink add in dry masalas. Mix well.
2

Add in the cooked rice and mix well. Keep aside.
3

For Birasto:
Heat 6 tbsp oil and add in the sliced onions. Stir and fry carefully on slow - medium gas until golden red. Do not burn. Transfer to a bowl.
4

For Boiling Masoor:
Soak whole masoor for 1 hour. Change the water, add water and boil rhe masoor in an open saucepan for 5-7 min. Drain immediately.
5

Do not over cook the masoor.
6

For Paste:
Chop and finely crush the onions, tomatoes, gren chillies, garlic and ginger, in mixer to a smooth paste.
7

For Gravy:
In a kadhai take oil, ghee and add in khada masalas. Add in the paste and cook well until the oil separates. Add salt
8

Add in dry masalas. Mix and cook for 2 minutes. Add in the curd, keeping the gas slow. Add in the boiled and drained masoor.
9

Add in 2tbsp malai. Mix well.
The masoor gravy is ready.
10

For Masoor Biryani Assembling:
Apply ghee on base of nonstick kadhai. Make a layer of masala rice. Then place the masoor gravy. Place coriander, mint and birasto.
11

Cover with the masala rice layer. Top with some masoor gravy. Do not press. Put dabs of ghee and 1/4 milk all over.Cover lid and give 'dum' (ie.simmer) for 20-25 minutes.
12

Garnish with coriander, mint and birasto.
Serve with masala curd and roasted papas