Masoor Dal Biryani - Vegetarian
For Boiling Dal
For Boiling Rice
For Masala
For Layering and Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
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.
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.
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. for about until fragrant. Then, add 8-10 chopped garlic cloves and until lightly golden. Add 1 medium-sized chopped onion and cook until it turns translucent, approximately .
Add Spices and Tomatoes
Sprinkle 1 tsp of ginger powder and 1 tsp of cinnamon powder over the 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.
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.
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.
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.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 8 swaps
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Saffron?
- 1/4 tsp turmeric (color only, no flavor match)
- 1/2 tsp safflower threads
Your Notes
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