2-3dropsYellow or Saffron Food Colour - 2 or 3 dropsoptional
A FewMint Leaves for Garnish
Salt to Taste
Whole Garam Masala for the Rice
5Pepper Corns
1tspCoriander Seeds
1"pieceCinnamon
3Green Cardamom
1Black Cardamom
2-3PetalsJavitri or Mace
Whole Garam Masala for the Masoor Dal Gravy
5Pepper Corns
5Cloves
1tspShah Jeera
1"pieceCinnamon
3Green Cardamom
2-3 PetalsJavitri or Mace
2LeavesDry Bay or Tej Patta
Instructions
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 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 and mint leaves.
Serve with Cucumber Raita.
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!