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Photo of Masoor and beans biryani by Hem Lata Srivastava at BetterButter

Masoor and beans biryani

Hem Lata Srivastava
20 minutes
Prep Time
45 minutes
Cook Time
4 People
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ABOUT Masoor and beans biryani RECIPE

Spicy flavored with cardamom, cinnamon masoor biryani best goes with burani raita

Recipe Tags

  • Veg
  • Medium
  • Others
  • Indian
  • Main Dish
  • Vegan

Ingredients Serving: 4

  1. For rice:- basmati rice 2/1/2 cup
  2. fennle seeds 2 tbsp
  3. cumin seeds 1 tbsp
  4. coriander seeds 1 tbsp
  5. salt 2 tsp
  6. whole red chili 6 no.
  7. cinnamon 1 stick
  8. Black cardamom 2 no
  9. Green cardamom 4 no
  10. mace 1/2 small piece
  11. cloves 6 no.
  12. star anise 1 no.
  13. ghee 1 tsp
  14. For masoor:- sabut masoor dal 2 cup
  15. beans cut into lenthwise 2 cup
  16. salt to Taste
  17. Red chili powder 1 tbsp .
  18. cumin seeds 1 tsp
  19. cloves 2 no
  20. cinnamon powder 1/2 tsp
  21. tomato puree 1 cup
  22. ginger garlic paste 1 tbsp
  23. onion paste 2 tbsp
  24. Desi ghee 2 tbsp
  25. for layaring - sliced onion 2 large no
  26. For toasting - butter 2 tbsp
  27. Green cardamom powder 1 tsp
  28. For serving- sliced tomato, green chili, riata and onion salad


  1. Wash and Soak the rice for 10 minutes . In the meantime fry the sliced onion till golden and crisp set aside.
  2. Heat ghee in a pan add cumin let them crackle add Ginger, garlic paste saute 2 minute. Add onion and fry until golden.
  3. Add red chili powder, clove powder, Cinnamon powder and tomato puree cook till oil separates.
  4. Add soaked masoor, cardamom powder and salt mix it well. Add 2 cup water cover and cook for 10 minutes on slow heat.
  5. Add beans and cook another 5 minutes.
  6. Boil water with whole spices and salt for 10 minutes. Strain the water and cook the soaked rice in this flavored water.
  7. drain the rice and put aside.
  8. Now arrange the layers first grease a heavy bottomed pan with butter add rice then cooked masoor spread fried onions and sprinkle the cardamom powder.
  9. Repeat the process. cover and put the pot on very slow heat for 5 minutes.
  10. Serve hot with raita. Before serving garnish with green chili, toamto and coriander.

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Ashima Singh
Ashima Singh   Nov-27-2017


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