The recipe I am going to share today is Masoor Biryani. I have made this recipe many times, it is tasty and is a keeper. You will not fail if you try this recipe that is assured.
As you know biryani is a lengthy process, but let this not deter you from making it, because it taste awesome. So, lets prepare this awesome recipe.
Thinking of one pot meals brings to mind – soup, risotto, stew, pilaf, biryani and chilli. If you are familiar with biryani then you know, it is a flavorful one pot rice dish that originated in Persia and became big part of Indian cuisine during Mughal rule. While it is mostly made with meat or poultry but trust me vegetarian biryanis also exist.
While making biryani the skill lies in cooking the rice to perfection and retaining the flavor and aroma of spices by Dum method. In this process semi cooked ingredients like rice, meat /lentil or vegetables are placed in a pot sealed with flour dough and cooked on low heat. Sealing captures the moisture within the food and releases maximum flavor. I do not use dough but seal the edges tightly with foil or with cloth. It works fine if you have a really tight fitting lid on your pot.
This spicy Biryani is best to be relished in these cold weathers when our taste buds crave for hot and spicy food. The masoor dal is half cooked in a spicy masala paste that includes whole spices grounded into fine paste, onions and tomatoes. This masala paste is cooked with Bhunao technique until the tomatoes get mushy and oil begins to ooze out. Biryani is then layered with par-boiled aromatic long grain rice, fried onions, saffron flavored milk and coriander leaves.
Ingredients for Masoor Dal Biryani with Walnut Raita
Steps for Masoor Dal Biryani with Walnut Raita
Masoor Dal Biryani with Walnut Raita
Ingredients
1 cup -150 grams Red Lentil
3 cups Water
1 teaspoon Salt
3 to 4 tablespoon Oil
1 Bay Leaf
4 Cardamoms
4 Cloves
1 piece Cinnamon
1 big Onion
3 big Potatoes
1 tablespoon Ginger Garlic Paste
2 small Tomatoes
1 teaspoon Salt
4 tablespoon Curd
2 teaspoon Coriander Powder
1 teaspoon Red Chilli Powder
Half teaspoon Turmeric Powder
1 teaspoon Cumin Powder
Half teaspoon Garam Masala Powder
Half cup Water
2 to 3 tablespoon Onions
2 to 3 tablespoon Green Chilli
Fresh Coriander
2 litre Water
1 teaspoon Caraway seeds
1 Bay Leaf
1 Elderberry Flower
1 Black Cardamom
2 tablespoon Salt
1 Green Chilli
2 teaspoon Lemon juice
1 tablespoon Oil
350 gram Basmati Rice
Clarified Butter
Fried Onions
Fresh Coriander
1/4th teaspoon Black Salt
1/4th teaspoon Cumin Powder
Walnut
Fresh Coriander
1 teaspoon Oil
Half teaspoon Garlic
Less than 1/4th teaspoon Red Chilli Powder
Steps
Take 1 cup 150 grams red lentils, soak them in water for 20 minutes, then boil them by adding three cups water and one teaspoon salt.
Boil it for 10 minutes then strain the excess water from it and keep aside for further use.
Heat 3 to 4 tablespoon oil in a pot, add one bay leaf, 4 cardamom, 4 cloves, 1 piece cinnamon, 1 big sliced onion, fry the onions till it changes its colour, then add 3 big potatoes cut into 2 pieces each, cook the potatoes with onions for 2 minutes, then add 1 tablespoon ginger garlic paste sauté for a minute, then add 2 small chopped tomatoes, 1 teaspoon salt and let it cook till tomatoes are soft.
Take 4 tablespoon curd, whisk it add 2 teaspoon coriander powder, 1 teaspoon red chilli powder, half teaspoon turmeric powder, 1 teaspoon cumin powder mix it well.
When the tomatoes are done add this curd mixture mix it, cover and cook till the masala turns dry.
Then add the boiled masoor, half teaspoon garam masala, some chopped coriander leaves mix it then add half cup water, 2 to 3 tablespoon fried onions, when it boils cover and cook on low flame for 4 to 5 minutes.
After 5 minute check the masoor there should be a little gravy, then add 2 to 3 green chilli, chopped coriander leaves off the flame.
Boil 2 litre water, add 1 teaspoon Caraway seeds, 1 bay leaf, 1 elderberry flower, 1 Black Cardamom, 2 tablespoon salt, 1 Green chilli, 2 teaspoon lemon juice, 1 tablespoon oil, then add 350 gram basmati rice (soaked for half an hour).
Cook the rice on high flame for 4 to 5 minutes till 90% done, then drain the water from the rice and spread all the rice on the cooked masoor pour some clarified butter, some fried onions some chopped coriander then cover and cook on low flame for 10 to 15 minutes for a nice dum.
To make walnut raita take curd as required for raita add 1/4th teaspoon black salt, 1/4th teaspoon cumin powder, some walnuts, fresh chopped coriander mix it.
Heat 1 teaspoon oil in a pan add half teaspoon chopped garlic, sauté till its color becomes light golden then off the flame.
After a minute add less than 1/4th teaspoon red chilli powder mix it then pour this tadka on the walnut raita.
You can enjoy this dish with raita, papad and salad with sliced onions and cucumber sticks with a sprinkle of chat masala.
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Tips *Use best quality basmati rice for best result. *Adjust the quantity of potatoes and chillies according to your taste and requirement.
