Step-by-Step Instructions

1. 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 15-20 minutes. Strain the dal and set it aside.

2. 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.

3. 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 30 seconds 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 5-7 minutes.

4. 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 5-8 minutes. 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.

5. 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.

6. 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.

7. 7.Dum Cooking

   Cover the pan tightly with a lid or aluminum foil to create a seal. Cook the biryani on low heat for 15-20 minutes (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.