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Masoor Biryani

Apr-12-2017
Insiya Kagalwala
15 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Masoor Biryani RECIPE

Summer Delight

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Simmering
  • Boiling
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. FOR THE RICE: Basmati rice 8 handfuls (muthi)
  2. whole black masoor 6 handfuls 1 extra for the soups
  3. Tempering: onion 1 big
  4. Tomaotes 3 chopped finely
  5. Garlic pods 5 to 6
  6. Green chillies 2
  7. curry leaves
  8. 4 tbsp thick curd
  9. Jeera
  10. Kothmir handful chopped
  11. Pudina handful
  12. CURD SOUP: 1 cup curd
  13. 2 tbsp cooked masoor
  14. Kaju 15 to 20
  15. Khas khas 1 tbsp
  16. Handful kothmir and pudina
  17. 1 green chilli
  18. Grated cucumber 2
  19. jeera powder
  20. Pepper powder
  21. GREEN SOUP: Pudina handful
  22. Kothmir handful
  23. Garlic 2
  24. 2 tbsp whole boiled masoor

Instructions

  1. Boil masoor with haldi, chilli powder and dhania powder. Add more water and reserve the water. Cook till almost done.
  2. Take oil add jeera, curry leaves and add onions. Fry till golden brown.
  3. Add chopped garlic and fry. Add chopped tomatoes and 4 tbsp curd and cook till oil separates.
  4. All the whole masoor (reserve 4 tbsp for the soups) and add salt. Keep this aside.
  5. Cook rice as normal, drain the water and keep aside.
  6. Take rice layer it on the bottom of the pan. Layer with masoor gravy. Add lots of kothmir and pudina.
  7. Again layer with rice. Let it cook till done.
  8. Take 2 tbsp whole masoor which was boiled earlier. Add kaju, khaskhas, green chilli, kothmir, pudina and grind. Add the masoor water to grind.
  9. Smoke this paste with charcoal (heat the coal on fire put it on the paste and add ghee over hot coal and cover with lid)
  10. Add 1 cup curd and grated cucumber.
  11. If the consistency is too thick add the masoor water. Adjust salt according to taste.
  12. Grind pudina, kothmir, green chillies, 2 tbsp masoor and garlic.
  13. Again add masoor water to grind. Add more water to make semi liquid consistency.

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