Moudardara | How to make Moudardara

By sweta biswal  |  19th Dec 2015  |  
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  • Moudardara, How to make Moudardara
Moudardaraby sweta biswal
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About Moudardara Recipe

This Lebanese delicacy is a rich and aromatic dish with rice and lentils slow-cooked with browned onions !!

Moudardara is a delicious dish which is liked by people of all age groups. Moudardara by sweta biswal has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Moudardara at many restaurants and you can also prepare this at home. This authentic and mouthwatering Moudardara takes 10 minutes for the preparation and 40 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Moudardara is a good option for you. The flavour of Moudardara is tempting and you will enjoy each bite of this. Try this Moudardara on weekends and impress your family and friends. You can comment and rate the Moudardara recipe on the page below.


Ingredients to make Moudardara

  • 1 1/2 cup basmati rice
  • 1 1/2 cup mixed lentils ( I used kidney beans, red lentils and horsegram )
  • 2 medium sized onions (sliced finely)
  • 2 tsp cumin seeds
  • 1/2 tsp peppercorn
  • 1/2 tsp all spice powder
  • 2 tbsp + 2 tsp Canola oil
  • 1/4 cup Milk
  • 2 pinch saffron
  • salt to taste

How to make Moudardara

  1. Wash and soak the lentils overnight. Crush the cumin and peppercorn into a coarse mix. Soak the saffron in the warm milk.
  2. Cook the lentils in a pressure cooker for 2 whistles. They should be just cooked and firm to touch. Drain the excess water but do not throw it away.
  3. Heat 2 tbsp oil in a pan. Add the onions and fry on low heat till they turn brown. Remove half of these onions from wok and keep aside.
  4. Add the washed rice, cooked lentils, crushed spices, all spice and salt to the same wok. Mix together and cook for 2-3 mins till the rice grains are well coated with oil.
  5. Add the drained water from the lentils and some more such that it just stands a few millimeters above the rice.
  6. Bring to a boil and then let it simmer while covered till rice is almost done. Stir gently once or twice during the cooking.
  7. Add the saffron along with the milk. Cook till the excess moisture disappears. Mix in the remaining caramelized onions.
  8. Serve with plain yogurt or a raita.

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