Watch and learn how to make tasty Masoor Biryani recipe from our chef Smita Deo on Ruchkar Mejwani. <br /> <br />Masoor Biryani is a delectable Indian veg biryani where masoor (split red lentils) are cooked in onion - tomato gravy and layered with cooked basmati rice. This biryani goes very well with onion raita and is very easy to make at home. <br /> <br /> <br />Ingredients: <br /> <br />2 cups of masoor soaked and sprouted <br />3 cups long grain rice <br />4 bay leaves <br />2 black cardamoms <br />2 star anise <br />4 medium onions finely chopped <br />4 tomatoes grated <br />1 cup curds <br />1 ½ tsp each ginger, garlic, coriander and mint paste <br />2 tbsp biryani masala (ready made) <br />1 ½ tsp chilli powder <br />1 tsp turmeric powder <br />6 small boiled and halved <br />3 tbsp ghee <br />Salt to taste <br />1 cup fresh coriander chopped <br />1 cup fresh mint leaves chopped <br />2 tbsp ghee <br /> <br />Method: <br /> <br />- Wash the sprouted masoor and add 2 cups of water and ½ tsp salt and boil with a cover. Do not pressure cook. <br />- Heat the ghee in a kadai and add 2 bay leaves and onions. Saute till the turn golden then add the ginger and garlic paste <br />- Then add the chilli powder and the haldi powder and sauté till the oil oozes. <br />- Then add the tomatoes and sauté till oil oozes. <br />- Add the yogurt and sauté further till oil oozes out. Then add the garam masala and mix well <br />- Finally add the masoor, potatoes and cook for about 10 min along with 1 tsp of salt. <br />- Wash the rice and soak it for about an hour <br />- Boil 3 liters of water and add bay leaves, star anise and black cardamom 2 tsp of salt and boil. Add the washed rice and cook till the each grain is cooked and separate. <br />- Once the rice is cooked drain all the water and keep the rice aside to cool <br />In a deep bottom vessel put the gravy, garnish it with half the coriander and mint <br />- Then add the layer of rice. Pour some ghee on it <br />- Garnish with coriander and mint. Cover the vessel with a foil and cook for 20 min on a very slow flame and serve with some onion raita.
