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Masoor Biryani

by Tarla Dalal

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Bring rice and masoor together to create low cholesterol, but infinitely tasty, biryani.

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Preparation Time : 30 mins.
Cooking Time: 50 mins.
Baking Time: 25 mins.
Baking Temperature: 200°C (400°F).
Serves 6.
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Ingredients

1 recipe Cooked Biryani Rice
3/4 cup masoor (whole red lentil)
1/4 cup chopped onions
3/4 cup chopped tomatoes
1/4 tsp saffron (kesar) strands , dissolved in 1/4 cup low fat milk
2 tbsp low fat milk
2 tsp oil
salt to taste

To be ground into a paste
4 cloves of garlic (lehsun)
3 tsp coriander (dhania) seeds
1 1/2 tsp cumin seeds (jeera)
4 tsp poppy seeds (khus-khus)
25 mm. (1") piece of ginger (adrak)
1 bayleaf (tejpatta)
1 cardamom (elaichi)
salt to taste

Other ingredients
1 tsp oil for greasing
2 tbsp chopped coriander (dhania) for the garnish

Method

For the cooked biryani rice

Clean and wash the rice. Soak the rice for approx. 15 minutes. Drain and keep aside.
In a large pan, boil 3 cups of water with clove, cinnamon, bay leaf, cardamom and salt and then add the rice. Cover and cooked the rice. Drain and keep aside.

How to proceed

Soak the masoor in water for at least 6 hours. Drain and keep aside.
Heat the oil in a non-stick pan and cook the onions till they turn translucent.
Add the ground paste, fry for a few minutes and then add the tomatoes.
Fry for two more minutes. Add the soaked masoor, salt and ¾ cup of water.
Cook on a low flame till the masoor is tender and most of the water has evaporated. Keep aside.
To the cooked biryani rice, add the saffron milk and mix lightly. Keep aside.
Grease a large baking dish and put 2 tablespoons of low fat milk at bottom. Make five layers by spreading 1/3 of the rice, then spreading ½ the masoor, next spreading 1/3 of the rice and finally the remaining masoor and another layer of rice.
Cover with an aluminium foil and bake in a pre-heated oven at 200°C (400°F) for 20 minutes. Turn upside down on a large serving plate just before serving.
Serve hot garnished with coriander.