Masoor Dal and Boiled Egg Biryani

I have already written about the Masoor Dal Biryani by Mahjabeen Sayed a few weeks ago.  It has become quite a staple in my home because it is so easy to make and delicious to boot. At that time, Afreen Sayed (Mahjabeen-ji’s daughter and my colleague) had mentioned that I should add boiled eggs to it. I did not do that the first time I made this biryani but this week, I made the Masoor Dal and Boiled Egg  Biryani and it was quite a revelation.

The taste of the boiled egg adds quite a new dimension to this biryani and so now you can expect this Masoor Dal and Boiled Egg  Biryani to be regular in my home.

Thank you, Mahjabeen Sayed and Afreen Sayed, for this recipe. It made for a perfect weekend dinner and I am looking forward to trying other variations.

Masoor-Dal-Egg-Biryani-2

How to Make Masoor Dal and Boiled Egg Biryani

Masoor Dal and Egg Biryani
Print
Masoor Dal and Boiled Egg Biryani
Prep Time
15 mins
Cook Time
1 hrs
Total Time
1 hrs 15 mins
 
This recipe for Masoor Dal Biryani and Boiled Egg Biryani is an adaptation of the plain Masoor Dal Biryani. The boiled egg elevates the biryani to another level and makes it a complete meal.
Course: Main
Cuisine: Indian
Servings: 6 Cups
Author: Aruna
Ingredients
  • 1 Cup Basmati Rice
  • 1/2 Cup Whole Masoor Dal
  • 4 Eggs
  • 1/2 Cup Finely Chopped Tomatoes
  • 1/2 Cup Dahi or Curd
  • 1/2 + 1/2 Cup Finely Sliced Onions
  • 1 tsp Freshly Grated Ginger
  • 1 tsp Freshly Grated Garlic
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 4 tsp Ghee – 2 + 2 tsp
  • 2-3 drops Yellow or Saffron Food Colour optional
  • A Few Mint Leaves for Garnish
  • Salt to Taste
Whole Garam Masala for the Rice
  • 5 Pepper Corns
  • 5 Cloves
  • 1 tsp Coriander Seeds
  • 1" piece Cinnamon
  • 3 Green Cardamom
  • 1 Black Cardamom
  • 2-3 Petals Javitri or Mace
Whole Garam Masala for the Masoor Dal Gravy
  • 5 Pepper Corns
  • 5 Cloves
  • 1 tsp Shah Jeera
  • 1" piece Cinnamon
  • 3 Green Cardamom
  • 2-3 Petals Javitri or Mace
  • 2 Leaves Dry Bay or Tej Patta
Instructions
Preparing the Eggs
  1. Hardboil the eggs.
  2. Let the eggs cool.
  3. Peel the eggs
  4. In a pan, heat about 2 tsp of ghee.
  5. Add a bit of turmeric and red chilli powder.
  6. Add the eggs and saute till the egg white is well coated with the spices and fried a bit.
  7. Turn off the heat and let the eggs cool.
  8. Cut each egg in half and set aside.
Preparing the Masoor Dal
  1. Wash and soak the masoor dal in 2 cups water for about 2 hours.
Preparing the Basmati Rice
  1. Wash the basmati rice thoroughly.
  2. Soak the rice in about 3 cups of water for 10 minutes.
  3. Drain the water.
  4. Tie the spices mentioned as whole garam masala for rice in a small piece of cloth to form a “potli.” (I have a tea infuser and put all the spices in that).
  5. To 3 cups of water, add the whole garam masala “potli” and ½ tsp salt.
  6. Bring the water to a rolling boil.
  7. Add the soaked basmati rice.
  8. Cook till the rice is al-dente or 75% cooked.
  9. Drain all the water and set aside.
Prepare the Sliced Onions for Garnish
  1. In a non-stick pan, heat 2 tsp of ghee.
  2. When the ghee is hot, add ½ cup sliced onions and 2 large pinches of salt.
  3. Over medium flame, stir-fry till the onion slices are golden brown.
  4. Set aside.
Making the Masoor Dal Gravy
  1. In a heavy bottomed vessel, heat 2 tbsp ghee. This vessel should be large enough to accommodate the rice that will be added later.
  2. Add the spices mentioned as whole garam masala for Masoor Dal gravy.
  3. Stir-fry for 10 seconds.
  4. Add ½ cup finely sliced onions.
  5. Stir-fry till the onions start to turn brown.
  6. Add the ginger and garlic.
  7. Stir-fry till the raw smell of ginger and garlic disappears; about 10 seconds.
  8. Add finely chopped tomatoes, red chilli powder, and turmeric.
  9. Stir-fry till the tomato pieces are softened.
  10. Add the soaked and drained masoor dal.
  11. Stir-fry for 2-3 minutes.
  12. Add ½ cup water.
  13. Cover and let the masoor dal cook. Add a little bit more water, if required.
  14. After the masoor dal has cooked and the water has evapourated, turn off the heat.
  15. Add ½ cup well-beaten dahi and salt.
  16. Mix well. Add a bit of water, if required.
  17. Set aside for 5 minutes.
Making the Masoor Dal and Boiled Egg Biryani
  1. Add the partly cooked rice to the masoor dal gravy.
  2. Mix well.
  3. Place a lid on the vessel. The lid should fit tightly so that no steam escapes from the vessel. Place a small weight on the lid, if required.
  4. Over low flame, cook the biryani till the rice is cooked. This takes about 10 minutes. Stir after 5 minutes.
  5. Let the Masoor Dal Biryani rest for 10 minutes.
  6. Garnish with deep-fried onions, boiled eggs and mint leaves.
  7. Serve with Cucumber Raita.

 

 

Masoor Dal Biryani – Guest Post by Mahjabeen Sayed

This recipe for Masoor Dal Biryani has been contributed by Mahjabeen Sayed, the mother of one of my colleagues, Afreen Sayed. In fact, the recipe that Mahjabeen-ji has shared is very versatile and can be adapted to make a variety of biryanis. This is my first adaption of this wonderful recipe.

I have never met Mahjabeen-ji personally but seem to know her well through the lovely dishes I taste in Afreen’s lunch. Afreen herself is a great foodie and is brimming with recipe ideas.

Me thinks my recruitment team subconsciously evaluates every potential team member for their “foodie quotient.” Not much else can explain how so many foodies congregate at one place. 😀

Anyway, coming back to the recipe for Masoor Dal Biryani, this is the first time I have cooked with whole Masoor Dal. I now realise what I have been missing.

What I particularly liked about this Biryani recipe is that it gets done very easily and is a no-fuss recipe that yields great results. Thank you, Mahjabeen Sayed, for this recipe. It made for a perfect Sunday lunch. Hope to have many many more recipes from you and cook for you someday. 🙂

Do also try the recipe for Masoor Dal Biryani with Boiled Egg.

Masoor Dal Biryani or Masur Dal Biryani

How to Make Masoor Dal Biryani

Masoor Dal Biryani
Print
Masoor Dal Biryani – Guest Post by Mahjabeen Sayed
Prep Time
15 mins
Cook Time
1 hrs
Total Time
1 hrs 15 mins
 
This recipe for Masoor Dal Biryani is very easy to make and nutritious because it uses Whole Masoor Dal (Whole Red Lentil).
Course: Main
Cuisine: Indian
Servings: 6 Cups
Author: Aruna
Ingredients
  • 1 Cup Basmati Rice
  • 1/2 Cup Whole Masoor Dal
  • 1/2 Cup Finely Chopped Tomatoes
  • 1/2 Cup Dahi or Curd
  • 1/2 + 1/2 Cup Finely Sliced Onions
  • 1 tsp Freshly Grated Ginger
  • 1 tsp Freshly Grated Garlic
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Turmeric
  • 2 tsp + 2 tbsp Ghee
  • 2-3 drops Yellow or Saffron Food Colour - 2 or 3 drops optional
  • A Few Mint Leaves for Garnish
  • Salt to Taste
Whole Garam Masala for the Rice
  • 5 Pepper Corns
  • 1 tsp Coriander Seeds
  • 1" piece Cinnamon
  • 3 Green Cardamom
  • 1 Black Cardamom
  • 2-3 Petals Javitri or Mace
Whole Garam Masala for the Masoor Dal Gravy
  • 5 Pepper Corns
  • 5 Cloves
  • 1 tsp Shah Jeera
  • 1" piece Cinnamon
  • 3 Green Cardamom
  • 2-3 Petals Javitri or Mace
  • 2 Leaves Dry Bay or Tej Patta
Instructions
Preparing the Masoor Dal
  1. Wash and soak the masoor dal in 2 cups water for about 2 hours.
Preparing the Basmati Rice
  1. Wash the basmati rice thoroughly.
  2. Soak the rice in about 3 cups of water for 10 minutes.
  3. Drain the water.
  4. Tie the spices mentioned as whole garam masala for rice in a small piece of cloth to form a “potli.” (I have a tea infuser and put all the spices in that).
  5. To 3 cups of water, add the whole garam masala “potli” and ½ tsp salt.
  6. Bring the water to a rolling boil.
  7. Add the soaked basmati rice.
  8. Cook till the rice is al-dente or 75% cooked.
  9. Drain all the water and set aside.
Prepare the Sliced Onions for Garnish
  1. In a non-stick pan, heat 2 tsp of ghee.
  2. When the ghee is hot, add ½ cup sliced onions and 2 large pinches of salt.
  3. Over medium flame, stir-fry till the onion slices are golden brown.
  4. Set aside.
Making the Masoor Dal Gravy
  1. In a heavy bottomed vessel, heat 2 tbsp ghee. This vessel should be large enough to accommodate the rice that will be added later.
  2. Add the spices mentioned as whole garam masala for Masoor Dal gravy.
  3. Stir-fry for 10 seconds.
  4. Add ½ cup finely sliced onions.
  5. Stir-fry till the onions start to turn brown.
  6. Add the ginger and garlic.
  7. Stir-fry till the raw smell of ginger and garlic disappears; about 10 seconds.
  8. Add finely chopped tomatoes, red chilli powder, and turmeric.
  9. Stir-fry till the tomato pieces are softened.
  10. Add the soaked and drained masoor dal.
  11. Stir-fry for 2-3 minutes.
  12. Add ½ cup water.
  13. Cover and let the masoor dal cook. Add a little bit more water, if required.
  14. After the masoor dal has cooked and the water has evapourated, turn off the heat.
  15. Add ½ cup well-beaten dahi and salt.
  16. Mix well. Add a bit of water, if required.
  17. Set aside for 5 minutes.
Making the Masoor Dal Biryani
  1. Add the partly cooked rice to the masoor dal gravy.
  2. Mix well.
  3. Place a lid on the vessel. The lid should fit tightly so that no steam escapes from the vessel. Place a small weight on the lid, if required.
  4. Over low flame, cook the biryani till the rice is cooked. This takes about 10 minutes. Stir after 5 minutes.
  5. Let the Masoor Dal Biryani rest for 10 minutes.
  6. Garnish with deep-fried onions and mint leaves.
  7. Serve with Cucumber Raita.

 

Recipe for Masoor Dal Biryani or Masur Dal Biryani

Arisi Upma: Fragrant, Spicy Rice Rava Upma from Tamil Nadu

Arisi Upma - Rice Rava Upma from Tamil NaduRice Rava Upmas are very popular in South India. I have already written about Uppu Pindi and Biyyam Rava Challa Upma or Majjiga Upma from Andhra Pradesh. Today, I am bringing you another Rice Rava Upma, this time from the state of Tamil Nadu. Called Arisi Upma, this delicious upma is made out of coarsely ground rice and tuvar dal that has been spiced with pepper, cumin, red chillies, and grated coconut.

What I love about Arisi Upma is that as you make it your home will be redolent with the aroma of coconut oil and spices. The very process of making this upma can make you very very hungry!

I absolutely loved the taste of Arisi Upma and for some reason it also reminded me of the taste of Kodubale.

How to Make Arisi Upma

Arisi Upma - Rice Rava Upma from Tamil Nadu
Print
Arisi Upma - Spicy Rice Rava Upma from Tamil Nadu
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Arisi Upma is a simple recipe made of rice rava that also has some tuvar dal. It is spiced with pepper, cumin,coconut, and red chillies. The result is a wonderfully spicy dish that can be eaten as a snack or as a meal by itself.
Course: Mains, Snack
Cuisine: Indian, Tamil Nadu
Servings: 4
Author: Aruna
Ingredients
  • 1.5 Cups Rice
  • 1/2 Cup Tuvar Dal
  • 1 tsp Pepper
  • 1 tsp Cumin Seeds
  • 1/4 Cup Grated Coconut
  • 1 tbsp Udad Dal
  • 1 tbsp Chana Dal
  • 1 tsp Mustard Seeds
  • 3 or 4 Red Chillies
  • 2 Large Pinches Asafoetida or Hing
  • 1 + 1 tbsp Coconut Oil + Sesame Oil - 1 tbsp Substitute 2 tbsp cooking oil
  • 4.5 Cups Water
  • A Few Curry Leaves
  • Salt to Taste
Instructions
Method to Make the Rava for Arisi Upma
  1. Mix the rice, tuvar dal, pepper, and cumin seeds.
  2. Grind or pulse them together to a coarse powder.
Method to Make Arisi Upma
  1. Heat a heavy-bottomed pan or tava.
  2. Add the coconut+sesame oil or cooking oil.
  3. Add the mustard seeds and wait till they splutter.
  4. Add the udad dal and chana dal.
  5. Fry till golden brown.
  6. Turn down the heat.
  7. Add split red chillies, asafoetida and curry leaves.
  8. Stir-fry for a few seconds.
  9. Add 4.5 cups of water.
  10. Over medium heat, heat till the water starts to simmer.
  11. Add salt and grated coconut.
  12. While stirring constantly, add the spiced rice rava.
  13. Mix well.
  14. Cover and cook well while stirring every few minutes. The Arisi Upma is done when all the water is absorbed and the rice is cooked.
  15. Serve the Arisi Upma hot by itself or with Kathirikai Gojju (Brinjal Gotsu).
Recipe Notes

Do try to make Arisi Upma in the Coconut+Sesame Oil. These oils lend a unique flavour.

Do ensure that you cook this over medium flame, otherwise the water will evaporate but the Arisi Upma will remain raw.

If you need more water, use a little hot water at a time. Too much water and it will turn gluggy.

Mix it regularly so that the Upma does not stick to the bottom and burn.

 

Biryani with Soya Chunks or Nuggets

Biryani with Nutrela Soya Chunks or Nuggets
Soya Chunks Biryani

This Biryani with Soya Nuggets or Soya Chunks was inspired by the post for a mutton biryani that I read. While I am an eggitarian, many of my friends are non-vegetarians and I am always looking to see how I can adapt some of the delicious looking non-vegetarian food into a vegetarian version. It is no different now that I have started blogging and follow some super food bloggers.

Recently, Anjana posted a recipe for Mutton Biryani {Tamil Nadu Style} on her blog At the Corner of Happy and Harried. I was very fascinated by her recipe and meant to try it with Soya Nuggets instead of Mutton. In post for Mutton Biryani, Anjana also spoke of a Dum Biryani whose recipe she had posted a while earlier. When I browsed that recipe, I found that she used Shrimp. However, the recipe appealed to me and I used it as a base to make this Soya Chunks Biryani.

Do visit Anjana’s blog for some absolutely delightful recipes that are accompanied by some great photographs!

Method to Make Biryani with Soya Nuggets or Chunks

Serves: 4

Cooking Time: 60 Minutes

Ingredients

  1. Basmati Rice – 1.5 Cups
  2. Soya Nuggets or Chunks – 1 Cup
  3. Onion – 1 Large
  4. Tomato – 1 Large
  5. Fresh Coriander – A Handful
  6. Fresh Mint – A Handful
  7. Green Chillies – 2 or 3
  8. Bay Leaves – 2
  9. Cloves – 4
  10. Cinnamon – 1″
  11. Green Cardamom – 3
  12. Black Cardamon – 1
  13. Pepper Corns – 6
  14. Red Chilli Powder – 1/2 tsp
  15. Turmeric – 1/2 tsp
  16. Coriander Powder – 1 tsp
  17. Black Pepper Powder – 3/4 tsp
  18. Garam Masala – 1 tsp
  19. Ginger-Garlic Paste – 1 tsp
  20. Yoghurt – 1 Cup (Vegans can use 1/2 cup coconut milk)
  21. Ghee – 2 tbsp (Vegans can use Oil)
  22. Salt to Taste

Method to Cook the Soya Nuggets

  1. Boil 3 cups of water with 1 tsp salt.
  2. When the water comes to a boil, add the Soya nuggets.
  3. Cook the soya nuggets in boiling water for 5 minutes.
  4. Turn off the heat.
  5. Let the soya nuggets remain in the hot water for 5 minutes.
  6. Drain the water and let the nuggets cool.
  7. Squeeze the nuggets to remove all water.
  8. Set aside.

Method to Prepare the Rice

  1. Wash and soak the rice in 3 cups water for about 10 minutes.
  2. Pressure cook the rice.
  3. Spread the hot rice on large plate and let it dry out a bit.

Method to Make the Masala

  1. Chop the onion into thin long slices.
  2. Chop the tomato to fine pieces.
  3. Grind the fresh coriander, mint and green chillies to a fine paste.
  4. Heat the ghee or oil.
  5. Add the bay leaves, cloves, cinnamon, whole green cardamon, whole black cardamom, and pepper corns.
  6. Add the onion slices and sauté till they are golden.
  7. Add the ginger-garlic paste and sauté for 1 minute.
  8. Add the tomato pieces and sauté till the tomato is stewed.
  9. Add the coriander-mint-chilli paste.
  10. Saute for 2 minutes or till the raw smell is gone.
  11. Add the dry powders (red chilli, pepper, turmeric, coriander, and garam masala).
  12. Stir fry for a couple of minutes.
  13. Lower the heat.
  14. Beat the yogurt to a smooth paste.
  15. Add the beaten yogurt to the masala.
  16. Mix well.
  17. Add 1/2 cup water.
  18. Bring to a gentle simmer.
  19. Add the soya nuggets and some salt.
  20. Let the soya nuggets simmer in the masala for about 10 minutes. Add water or a little more yogurt if required.

Putting the Biryani Together

  1. Add the rice to the cooked biryani masala.
  2. With a gentle hand mix well.
  3. Turn off the heat and let the biryani rest for 30 minutes.
  4. Serve warm with raita and papad.

Tips

  • Anjana used the dum method to cook the biryani. I used a shortcut but the biryani turned out delicious!
  • Be sure to squeeze out all the water from the nuggets after boiling them. Otherwise, they won’t absorb the flavours of the masala and will be watery to taste.
  • Cook the nuggets in the masala for some time so that they stew in it and absorb the taste. Soy nuggets are notorious for not absorbing flavours quickly.
  • You could add some saffron soaked in warm milk at the very end and mix well.

 

 

Avarekalu Bisi Bele Bath – A Recipe from Karnataka

Avarekalu Bisi Bele Bath or Huli Anna

Winter means Avarekalu (Surti Papdi, Lilva Beans, or Hyacinth Bean) in plenty. In Karnataka, Avarekai is a cherished delicacy. These beans are used generously in an assortment of dishes. I made Avarekalu Bisi Bele Bath yesterday and it was quite a hit in my home.

I have already posted the recipe for Bisi Bele Huli Anna and this recipe is very similar except that it uses Avarekalu.

How to Make Avarekalu Bisi Bele Bath

Avarekalu Bisi Bele Bath or Huli Anna
Print
Avarekalu Bisi Bele Bath
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hrs
 
Avarekalu or Avarekai (Surti Papdi, Lilva Beans, Or Hyacinth Beans) are a winter specialty that people of Karnataka cherish and relish. Kannadigas use it in a great number of dishes and today I am using it to make Bisi Bele Bath. Avarekalu Bisi Bele Huli Anna is a great medley of vegetables (Avarekai included), lentils and rice that is a superb one-dish meal in itself. 🙂
Course: Main
Cuisine: Indian, Karnataka
Servings: 4
Author: Aruna
Ingredients
  • 1 Cup Rice
  • 3/4 Cup Pigeon Pea or Tuvar Dal
  • 1 Small Carrot
  • 10 to 12 French Beans
  • 10 to 12 Shallots or Madras Onions
  • 100 Gms Avarekalu
  • 1/4 Cup Peanuts
  • 1 tsp Mustard Seeds
  • 3 tbsp Thick Tamarind Pulp
  • 1/2 tsp Turmeric
  • 1 tbsp Ghee Use oil for the vegan version
  • 1/8 tsp Asafoetida
  • A Few Curry Leaves
  • Salt to Taste
For the Bisi Bele Bath Masala
  • 1 tbsp Bengal or Chana Dal Gram
  • 1 tbsp Black or Udad Dal Gram
  • 4 Red Chillies
  • 1.5" Piece Cinnamon
  • 3 Marathi Moggu
  • 3 Cloves
  • 2 tbsp Coriander Seeds
  • 2 Petals Mace or Javithri
  • 1/4 tsp Methi Seeds
  • 8 to 10 Pepper Corns
  • 1/2 tsp Poppy Seeds or Khus Khus
  • 2 tbsp Grated Coconut
  • 1 tsp Oil
Instructions
To prepare the rice:
  1. Dry roast the Tuvar dal till it just starts to turn brown.
  2. Soak the rice and roasted Tuvar dal in 4 cups of water for about 10 minutes.
  3. Pressure cook in the same water for 4 whistles or till the rice-dal mix is of mashable consistency.
  4. Mash with a heavy ladle and set aside.
To make the Bisi Bele Bath Masala:
  1. In a ladle or a wok, heat the oil.
  2. Add the chana dal and udad dal.
  3. Fry till the dals are golden brown.
  4. Add cinnamon, cloves, Marathi Moggu and pepper.
  5. Stir-fry for a few seconds.
  6. Add the mace and split red chillies.
  7. Stir-fry for a few seconds.
  8. Add the coriander seeds and stir-fry till the aroma is released.
  9. Add the poppy seeds and grated coconut.
  10. Stir-fry till the coconut starts to change colour.
  11. Set aside to cool.
  12. Grind the fried dal-spice mix with a little water to a smooth paste.
To prepare the vegetables:
  1. Peel and dice the carrots into 1/2? pieces.
  2. Peel the shallots.
  3. Cut the ends of the french beans and cut into 1/2" pieces.
Making the Avarekalu Bisi Bele Bhath:
  1. In a heavy-bottomed vessel or wok, heat the ghee.
  2. Add the mustard seeds and wait till they splutter.
  3. Add the peanuts.
  4. Stir-fry till the peanuts start to change colour.
  5. Add the shallots and curry leaves.
  6. Fry for 5 minutes.
  7. Add the beans and carrots.
  8. Stir fry for 5 minutes.
  9. Add the Avarekalu.
  10. Add 1.5 cups water.
  11. Cook covered till the vegetables are cooked and the water dries up a bit.
  12. Add the tamarind pulp, turmeric, bisi bele bath masala, and asafoetida.
  13. Cook for 2-3 minutes till the raw smell of the masala and tamarind disappears.
  14. Add 1 cup water and bring to a boil.
  15. Add the mashed rice-dal mix and salt.
  16. Mix well.
  17. Cook for 10 minutes.
  18. Serve warm with papads.

 

Avarekalu Bisi Bele Bath