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.
How to Make Masoor Dal and Boiled Egg Biryani
Masoor Dal and Boiled Egg Biryani
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
- 5 Pepper Corns
- 5 Cloves
- 1 tsp Coriander Seeds
- 1" piece Cinnamon
- 3 Green Cardamom
- 1 Black Cardamom
- 2-3 Petals Javitri or Mace
- 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
- Hardboil the eggs.
- Let the eggs cool.
- Peel the eggs
- In a pan, heat about 2 tsp of ghee.
- Add a bit of turmeric and red chilli powder.
- Add the eggs and saute till the egg white is well coated with the spices and fried a bit.
- Turn off the heat and let the eggs cool.
- Cut each egg in half and set aside.
- Wash and soak the masoor dal in 2 cups water for about 2 hours.
- Wash the basmati rice thoroughly.
- Soak the rice in about 3 cups of water for 10 minutes.
- Drain the water.
- 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).
- To 3 cups of water, add the whole garam masala “potli” and ½ tsp salt.
- Bring the water to a rolling boil.
- Add the soaked basmati rice.
- Cook till the rice is al-dente or 75% cooked.
- Drain all the water and set aside.
- In a non-stick pan, heat 2 tsp of ghee.
- When the ghee is hot, add ½ cup sliced onions and 2 large pinches of salt.
- Over medium flame, stir-fry till the onion slices are golden brown.
- Set aside.
- In a heavy bottomed vessel, heat 2 tbsp ghee. This vessel should be large enough to accommodate the rice that will be added later.
- Add the spices mentioned as whole garam masala for Masoor Dal gravy.
- Stir-fry for 10 seconds.
- Add ½ cup finely sliced onions.
- Stir-fry till the onions start to turn brown.
- Add the ginger and garlic.
- Stir-fry till the raw smell of ginger and garlic disappears; about 10 seconds.
- Add finely chopped tomatoes, red chilli powder, and turmeric.
- Stir-fry till the tomato pieces are softened.
- Add the soaked and drained masoor dal.
- Stir-fry for 2-3 minutes.
- Add ½ cup water.
- Cover and let the masoor dal cook. Add a little bit more water, if required.
- After the masoor dal has cooked and the water has evapourated, turn off the heat.
- Add ½ cup well-beaten dahi and salt.
- Mix well. Add a bit of water, if required.
- Set aside for 5 minutes.
- Add the partly cooked rice to the masoor dal gravy.
- Mix well.
- 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.
- Over low flame, cook the biryani till the rice is cooked. This takes about 10 minutes. Stir after 5 minutes.
- Let the Masoor Dal Biryani rest for 10 minutes.
- Garnish with deep-fried onions, boiled eggs and mint leaves.
- Serve with Cucumber Raita.
apuginthekitchen says
That sounds incredibly good love the egg with the biryani.