This is a very tasty biryani, different from the usual vegetable biryani, I make. Whole masoor is very tasty even when you make dal out of it. It is the whole version of the pink masoor dal.
Prep Time: 30 mins
Cook Time: 1 hr 30 mins
Ingredients
For the dal mixture
3/4 cup Whole masoor dal
1 Finely chopped onions
1 Finely chopped tomatoes
1 tsp Cumin seeds
2 tsps Ginger garlic paste
1 tsp Garam masala
1 tsp Turmeric powder
1 tsp Red chilli powder
2 tbsp Oil
1/2 cup Yogurt
Finely chopped coriander leaves for garnish
1 Cubed potatoes shallow fried
salt to taste
For the Rice
2 cups Basmati rice
salt to taste
2 each Whole spices i.e. cardamom, cloves, cinnamon & bay leaves
1 tbsp Ghee
For assembling
2 Sliced and fried onions
1 tsp Garam masala
Finely chopped mint leaves for garnish
2 tbsp Butter
1/2 cup Milk mixed with saffron
Instructions
Soak the rice and dal separately for an hour
Cook the dal in an open pan with salt, turmeric powder and just enough water. Cook till it is just soft but not mushy (if there is little water, let it be else strain the excess)
In a pan take 2 tbsp oil, splutter the cumin seeds
Add turmeric powder and the chopped onions and saute till light brown
Add ginger garlic paste, chilli powder, garam masala and adjust salt
Add the chopped tomatoes and saute till mushy
Add yogurt and cook till it is a well blended
Add the cooked dal, fried potatoes cook for another minute more
Add the chopped coriander leaves and switch off the flame (it should be a thick gravy consistency)
In another vessel cook the rice with salt, oil and the whole spices, cook rice till 3/4 done
In a rice cooker, add half the gravy, top it with half of the cooked rice, add half the saffron milk, sprinkle garam masala, half the butter and half the mint leaves
Make the next layer of the remaining gravy, rice, saffron milk, garam masala, butter and the mint leaves
Spread the sliced fried onions
Cover (preferably seal the sides) and cook on dum for half hour
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