Masoor Dal and Boiled Egg Biryani
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.
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
- 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.
Preparing the Masoor Dal
- Wash and soak the masoor dal in 2 cups water for about 2 hours.
Preparing the Basmati Rice
- 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.
Prepare the Sliced Onions for Garnish
- 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.
Making the Masoor Dal Gravy
- 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.
Making the Masoor Dal and Boiled Egg Biryani
- 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.