Masoor Biryani

This Recipe is free from :

 

☒Wheat

☒Peanuts

☒tree nuts

☒dairy

☒casein

☒soy

☒egg

☒sesame

☒fish

☒shellfish

Masoor Biryani.jpeg

Ingredients

 

  1. Basmati Rice - 1 cups - washed and soaked for 15-20 minutes.

  2. Water to cook rice - 2 cups

  3. Cloves/Lavang  - 4-5

  4. Cinnamon - 1 inch  - pieces

  5. Bay leaf - 2-3 pieces

  6. Kali elaichi / black cardamom - 3-4

  7. Star anise -  3-4

  8. Masoor - soaked and sprouted - 1 cup.

  9. Onion -  1 - finely chopped.

  10. Tomato - 2 finely chopped.

  11. Ginger-garlic paste  - 1 TBSP

  12. Turmeric powder - ½ Tsp

  13. Red chili powder - 1 TSP

  14. Garam masala powder - 1 TBSP

  15. Hing powder - ¼ Tsp

  16. Vegetable oil - 2 TBSP

  17. Salt to taste

  18. Finely chopped cilantro for garnishing.

Method

 

  1. In a pot keep water for boiling. Once hot add black , star anise , cloves , black cardamom , 1 cinnamon stick , 1 Tsp vegetable oil and salt to taste.

  2. Once the water comes to nice boil, add soaked rice. Cook rice for another 5 minutes or till it is 3/4 th done.

  3. Once the rice is done , drain the excess water. Wash rice with cold water and drain excess water. Keep rice aside to cool down.

  4. Heat a pan on medium heat. Once hot , add oil and hing powder. Add cinnamon stick and bay leaf.

  5. Add onions and saute till they turn translucent. Add ginger-garlic paste and saute for another 2-3 minutes.

  6. Add sliced tomatoes and mix well.

  7. Add turmeric powder, red chilli powder , 1 TSP garam masala , salt to taste. Mix well.

  8. Add masoor and mix well. Add 1 cup water and mix well. Cover and cook till masoor is just cooked.

  9. To assemble biryani take a deep bottomed pan typically a handi shaped pot. Spread layer ofmasoor , on that spread a nice layer of rice. Sprinkle some salt , garam masala , cilantro. Repeat the steps till all the masoor and rice are finished. The last layer should be of rice.

  10. Cover the pot with a tight fitting lid and cook on slow flame for another 30-40 minutes. Alternatively if you do not want to cook on direct flame , then keep a tava or griddle on flame. Once it is hot lower the flame and place the biryani pot and cook for 30-40 minutes.

  11. Before serving let the biryani rest for 5-7 minutes. While serving biryani , serve equal portion of rice and masoor. Serve hot with your choice of raita , onion salad,  pickle or papad.