Masoor Dal Biryani - Vegetarian
Recipe Summary
- A flavorful vegetarian biryani featuring masoor dal (brown lentils) layered with aromatic basmati rice and a rich tomato-onion masala. Garnished with fresh herbs, lemon, and green chilies, it's cooked on dum for a delightful and wholesome meal, often served with mint-flavored yogurt or raita.
All Ingredients - For Boiling Dal
- Masoor Dal 1 cup
- Salt to taste
All Ingredients - For Boiling Rice
- Rice 2 cups
- Bay leaves 2
- Annis star (star anise) 2
- Black cardamom 3-4
- Green cardamom 3-4
- Shahi jeera (caraway seeds) 2 tbsp
- Salt to taste
- Oil 1 tsp
All Ingredients - For Masala
- Oil 2-3 tbsp
- Whole black pepper 8-10
- Fenugreek seeds 1 tsp
- Cloves 4-6
- Chopped garlic cloves 8-10
- Medium size chopped onion 1
- Ginger powder 1 tsp
- Cinnamon powder 1 tsp
- Medium tomatoes 2
- Kasthuri methi leaves (dried fenugreek leaves) 1 tbsp
- Turmeric powder 1 tsp
- Garam masala 2 tbsp
- Kashmiri laal mirch (Kashmiri red chili powder) 1 tsp
- Salt to taste
- Biryani masala 1 tbsp
- Butter/ghee 1 tbsp
All Ingredients - For Layering and Garnish
- Food color (red) as needed
- Chopped coriander & mint leaves 3/4 cup
- Kewra water 3-4 drops
- Milk with kesar (saffron) 1/4 cup with 8-10 strands
- Lemon slices as needed
- Green chilies as needed
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Boil Masoor Dal
Add 1 cup of washed Masoor Dal to water with salt. Boil until the dal is 90% cooked but still retains its shape, which should take approximately . Strain the dal and set it aside.
Step 2: Boil Basmati Rice
In a separate pan, bring water to a boil. Add 2 bay leaves, 2 annis star, 3-4 black cardamom, 3-4 green cardamom, 2 tbsp shahi jeera, salt to taste, and 1 tsp oil. Once the water is boiling, add 2 cups of washed and soaked rice. Cook the rice until it is 90% cooked, ensuring it is not overcooked. Strain the rice and set it aside.
Step 3: Prepare the Masala Base
Heat 2-3 tbsp of oil in a pan. Add 8-10 whole black peppercorns, 1 tsp fenugreek seeds, and 4-6 cloves. Sauté for about until fragrant. Then, add 8-10 chopped garlic cloves and sauté until lightly golden. Add 1 medium-sized chopped onion and cook until it turns translucent, approximately .
Step 4: Add Spices and Tomatoes
Sprinkle 1 tsp of ginger powder and 1 tsp of cinnamon powder over the sautéed onions and garlic, mixing well. Add 2 medium chopped tomatoes and cook until they soften, about . Next, add 1 tbsp kasthuri methi leaves, 1 tsp turmeric powder, 2 tbsp garam masala, 1 tsp kashmiri laal mirch, salt to taste, and 1 tbsp biryani masala. Mix all the spices thoroughly and cook until the oil separates from the masala, indicating it's well-cooked.
Step 5: Incorporate Butter and Dal
Stir in 1 tbsp of butter or ghee into the cooked masala. Mix until it melts and combines with the spices. Then, add the previously boiled Masoor Dal to the masala and gently mix to coat the dal evenly.
Step 6: Layer the Biryani
Evenly spread the boiled rice over the dal and masala mixture in the pan. Drizzle red food color in a few spots over the rice. Sprinkle 3/4 cup of chopped coriander and mint leaves over the rice. Add 3-4 drops of kewra water and pour 1/4 cup of milk infused with 8-10 strands of kesar (saffron) over the rice for aroma and color. Garnish with lemon slices and green chilies.
Step 7: Dum Cooking
Cover the pan tightly with a lid or aluminum foil to create a seal. Cook the biryani on low heat for (dum cooking) to allow the flavors to meld together and the rice to finish cooking perfectly. Once done, gently fluff the biryani with a spoon before serving.
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