Masoor Dal Biriyani


For the masoor dal masala

  1. Masoor dal – 1/2 c
  2. Ghee – 2 tbsps
  3. Red onion – 1 medium
  4. Garlic cloves- 2 big cloves
  5. Ginger – 3/4″
  6. Khus khus – 2 tsps
  7. Dry red chilies – 2 numbers
  8. Coriander seeds – 2.25 tsps
  9. Cumin seeds – 1.25 tsp
  10. Tomatoes – 2 numbers, medium sized
  11. Water – 1/4c

For the rice

  1. Basmathi rice – 1.5 c
  2. Ghee – 1.5 tbsps
  3. Boiling water – 3 c
  4. Salt – 1.5 tsp
  5. Onion – 1.5 medium, thinly sliced
  6. Cardamom – 2 numbers
  7. Bayleaf -1 number

For layering

  1. Saffron – a pinch mixed with 2 tbsps oh hot milk


  1. To make the masoor dal masala, soak the dal overnight. The next day drain water from the dal.
  2. Grind together garlic, ginger, poppy seeds, dry red chilies, coriander seeds & cumin seeds to a smooth paste adding little water in your mixer.
  3. Heat the ghee & the add the finely chopped onion. Sauté till it turns golden brown in color.  Add the ground masala paste ( in step 2) & fry for 5 minutes. Add tomatoes & saute for 20 minutes/ till mushy. Add the soaked dal, 1/4 c of water & enough salt. Let boil & cover cook on low heat for 6-7 minutes/ till the dal is fully cooked & all the water has been absorbed by the dal.
  4. For the rice, soak the rice in water for 30 minutes. Drain.  Heat ghee and add all the spices. When fragrant add the rice and fry till opaque. Add 3 cups of boiling water and salt into it. Bring to a second boil, lower heat and cover cook rice till soft and all the water is absorbed. Let it stand undisturbed for 10 more mins. Deep fry the sliced onions & mix with the cooked rice.
  5. Preheat the oven to 210C.
  6. Grease an ovenproof dish & put the masoor dal masala in it followed by the cooked rice. Pour the saffron milk over the top. Cover the dish with a foil.
  7. Bake for 20 minutes at 210C.
  8. Gently mix the rice with the masala before serving.


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