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

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.

 

 

Hyderabadi Qubooli or Qabooli – Chana Dal Biryani

Hyderabadi Qubooli or Qabooli Chana Dal Pulao or Biryani

This week, I was looking for a one-dish meal and came upon this recipe for Hyderabadi Qubooli or Qabooli. This is an easy-to-make and delicious Chana Dal Biryani uses very few spices and is superb to taste. All that Qubooli needs as accompaniment is papad, dahi or then Mirchi ka Salan. What I loved about this Chana Dal Biryani was its mild taste and use of minimal spices.

This Hyderabadi Qubooli or Qabooli is going to become a regular in my home.

Yesterday was the 169th Thyagaraja Aradhana and my music school celebrates it traditionally with the rendering of Pancharatnas. They have been doing this for over 80 years without a break. For the past five years or so, I have had the privilege of organizing this festival with a couple of fellow students or their parents. It is quite a bit of work, but greatly satisfying. So this past month, blogging has taken a back seat.

Do not let the length of the recipe deter you from trying this wonderful dish. The Hyderabadi Qubooli is really easy to make; I have just given very detailed steps for layering.

How to Make Hyderabadi Qubooli (aka Qabooli) or Chana Dal Biryani

Hyderabadi Qubooli or Qabooli Chana Dal Pulao or Biryani
Print
Hyderbadi Qubooli or Qabooli - Chana Dal Biryani or Pulao
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hrs 10 mins
 
Hyderabadi Qubooli or Qabooli is a mildly spiced and delicious Biryani made with Chana Dal. All it uses as a spice is some saffron, cloves, cinnamon, and cardamom.
Course: Main
Cuisine: Hyderabadi, Indian
Servings: 4
Author: Aruna
Ingredients
  • 1/2 Cup Chana Dal
  • 1.5 Cups Basmati Rice
  • 3 Large Onions
  • 1/2 Cup Curd
  • 1/2 Cup Milk
  • 3 tbsp Ghee
  • 1 tsp Red Chilli Powder
  • 1/3 tsp Turmeric
  • 2 tbsp Lemon Juice
  • 1 tsp Ginger-Garlic Paste
  • 2 Green Chillies
  • 1 Handful Mint Leaves
  • 1 Handful Fresh Coriander Leaves
  • 1 Large Pinch Saffron Strands
  • Salt to Taste
Whole Spices
  • 6 Cloves
  • 2" piece Cinnamon
  • 4 Green Cardamom
  • 1.5 tsp Shah Jeera
Instructions
Brown the Onions
  1. Peel and cut the onions into fine slices.
  2. In a wide-bottomed kadhai or pan, heat 1.5 tbsp ghee.
  3. Add the onion slices and about 1/4 tsp salt.
  4. On medium flame, fray the onions till golden brown.
  5. Remove and set aside.
Soak the Chana Dal
  1. Soak the Chana Dal in 1 cup water for 30 Minutes.
  2. Drain all the water and set aside.
Soak the Saffron
  1. Ensure that milk is lukewarm.
  2. Add the saffron to it and set aside for at least 15 minutes.
  3. Mix well and set aside.
Other Preparations
  1. Chop the mint and coriander leaves into fine pieces.
  2. Beat the dahi till it is smooth.
Method to Make the Basmati Rice
  1. Soak the rice for 15 minutes.
  2. Drain the water.
  3. Cook the rice in 2.5 cups water along with 1/2 tsp salt, 2 cloves and 1" piece of cinnamon till just 3/4 done.
  4. Drain any excess water, if any.
  5. Spread on a plate to cool and dry a bit.
Method to Make the Masala for Hyderabadi Qubooli
  1. In a pan, heat the remaining ghee. I used the same pan that I used for browning the onions.
  2. Add the 4 cloves, 1" piece of cinnamon, and green cardamom.
  3. Stir-fry for a few seconds till the spices release the aroma.
  4. Add the ginger-garlic paste and slit green chillies.
  5. Stir-fry for a few seconds.
  6. Add the soaked chana dal, red chilli powder, turmeric, and 1/3 tsp salt.
  7. Mix well.
  8. Add 2/3 cup water and cook the chana dal till it is just cooked. It should not be squishy. Cook till the dal just breaks when pressed with a spoon.
  9. Turn off the heat.
  10. Add the dahi and mix well.
  11. Set aside.
Layering the Hyderabadi Qubooli Biryani
  1. Divide the rice into 3 equal portions.
  2. Divide the cooked chana dal masala into 2 equal portions.
  3. Layer the bottom of a heavy-bottomed vessel, spread one portion of the rice.
  4. Spread a layer of the chana dal masala.
  5. Sprinkle half the browned onions.
  6. Sprinkle half the mint and coriander.
  7. Sprinkle half the saffron milk.
  8. Sprinkle half the lemon juice.
  9. Spread another layer of rice.
  10. Spread a layer of the chana dal masala.
  11. Sprinkle half the browned onions.
  12. Sprinkle half the mint and coriander.
  13. Sprinkle half the saffron milk.
  14. Sprinkle half the lemon juice.
  15. Spread another layer of rice.
Cooking the Hyderabadi Qubooli in Dum
  1. Cover the vessel with the biryani layers with a well-fitting lid.
  2. If required, place a heavy object on the lid to hold it down.
  3. Heat a tava or a griddle.
  4. Place the covered vessel on the heated tava.
  5. Using a medium flame, continue to heat the tava for about 10 minutes.
  6. Turn off the heat and let the vessel sit on the hot tava for 10 minutes.
  7. Just before serving, mix the Qubooli with a gentle hand.
  8. Serve warm with Dahi, Papad, or Mirchi ka Salan
Recipe Notes

I used a pressure cooker as the vessel in which I layered the Qubooli.

I have been told that we can place the vessel in which the dum is done directly on a low flame, but I was not too sure and so used the Tava method.

 

Coconut Milk Biryani | Tengai Paal Sadam

Coconut Milk Biryani - 2

Coconut Milk Biryani is a dish that combines two of my most favourite ingredients; rice and coconut milk. I also love it because it is oh-so-creamy in texture and oh-so-light on spices. 🙂

The first time I actually used Coconut Milk to make Biryani was when I made Egg Biryani with Coconut Milk. When I tasted that dish I was in heaven and later adapted that recipe to make this Coconut Milk Biryani.

The best part about this dish is that it takes just about 30 minutes to make and needs very few ingredients. Also, you do not need much by way of accompaniment. I eat Coconut Milk Biryani by itself or then with some papad.

Do also try my recipes for Soya Chunks Biryani, Hyderabadi Qabooli, Dindigul Thalapakatti BiryaniMasoor Dal Biryani, and Masoor Dal and Boiled Egg Biryani.

How to Make Coconut Milk Biryani

Print
Coconut Milk Biryani
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Coconut Milk Biryani is an easy-to-make recipe that is creamy in texture and very light on spices. It gets done in about 30 minutes, which is a bonus on those days when one is very tired or then has to make multiple dishes.
Course: Main
Cuisine: Indian
Servings: 4
Author: Aruna
Ingredients
  • 1.5 Cup Basmati Rice
  • 3/4 Cup Thick Coconut Milk or Coconut Cream
  • 1 Medium-sized Carrot
  • 12 to 15 French Beans
  • 1/4 Cup Peas
  • 1 Medium Onion
  • 1 Medium Potato
  • 4 Cloves
  • 2" Stick Cinnamom
  • 1/2 tsp Fennel Seeds
  • 1 Bay Leaf
  • 1/2 tsp Grated Ginger
  • 1 or 2 Green Chillies
  • 1 tbsp Oil
  • Fresh Coriander - A Handful
  • Salt to Taste
Instructions
Preparing the Rice
  1. Wash the basmati rice.
  2. Soak in water for 10 minutes.
  3. Drain the water from the rice and set aside
Preparing the Vegetables
  1. Wash, peel and dice the carrot into 1" pieces
  2. Wash, peel and dice the potato into 1" pieces
  3. Peel and dice the onion into 1" pieces
  4. Cut the french beans into 1" pieces
Preparing the Masala
  1. Grind the coriander, ginger and green chillies to a fine paste.
Making the Coconut Milk Biryani
  1. In a pressure cooker or a heavy bottomed vessel, heat the oil.
  2. Add the cloves, cinnamon, fennel, and bay leaf.
  3. Stir-fry for 2 minutes.
  4. Add the chopped onion.
  5. Stir-fry till transparent.
  6. Add the french beans, potato and carrot.
  7. Stir-fry for 5 minutes.
  8. Add the peas.
  9. Stir-fry for a minute minutes.
  10. Add the drained basmati rice and ground masala.
  11. Mix well.
  12. Add the coconut milk and 1.25 cups water.
  13. Mix well.
  14. Pressure cook for 2 whistles.
    OR
    Cook covered till done.
  15. Allow to rest for 10 minutes.
  16. Serve with Papad and Raita.

 

Coconut Milk Biryani - 1