Saboot Masoor Dal Biryani

Published On May 29, 2018
In Article
By Sandhya Harsh
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Prep Time
10 Minutes
Cook Time
25-30 Minutes
Difficulty Level
Advanced

Ingredients

Basmati Rice - 1 Cup
Saboot Masoor/Whole Red Lentils - 1/3 Cup
Tomato - 2 big sized chopped
Onion - 2 medium thinly sliced
Potato - 2 peeled and sliced thinly (Can use purple yam - jimikand also)
Mint/pudina - 8 to 10 springs
Red Kashmiri Chilli Powder - 1 Teaspoon
Turmeric/haldi - 1/4 Teaspoon
Garam masala powder/all spice mix - 1/2 Teaspoon
Jeera/cumin powder - 1/2 Teaspoon
Ajwain/carom seeds - a pinch
Cumin/Jeera - 1 Teaspoon
Whole Garam masala/whole spices - Tej patta/Bay leaf, Black Cardamom, Cinnamon stick, Black Pepper and Clove (1 to 2 each)
Lemon - 1
Curd - 1/2 Cup
Tikka masala (or Maggie Masala Magic) - 1 Teaspoon
Green chillies - 2 to 3
Ginger/Adrak Paste - 1/2 Teaspoon (or use 1 Teaspoon Ginger-Garlic paste)
Salt - as per taste
Yellow Food Color/Saffron - 1/2 Teaspoon soaked in water
Oil - 1 Tablespoon

Instructions

Wash and Soak rice for about 20 to 30 minutes. Wash and soak Saboot Masoor also for the same time.
Pressure cook Saboot Masoor to just 1 whistle along with Tikka/Maggie Masala. Take care that the masoor does not get overcooked. It should be khila-khila and soft.
In a separate saucepan, cook rice along with saboot garam masala, mint+chilli paste and a pinch of salt. Add few drops of lemon juice to it while cooking.
Again the rice should not be fully cooked. It should be khila khila as you cook for any other biryani. Let it cool on an open plate.
Meanwhile, heat oil in a wok/pan. Fry half of the thinly sliced onions to golden brown and keep aside.
Next, add the remaining onions in the remaining oil and stir-fry for 2 to 3 minutes. Add Ginger (ginger-garlic) paste to it. Saute for a minute.
Add thinly sliced potatoes ( or yam ) and again stir-fry for 2 minutes. Next, add the tomatoes.
Add all the spices -red chilli powder, turmeric, garam masala powder, jeera powder etc, curd and a cup of water & mix all. Cook/Bhunoe/saute for 4 to 5 minutes (or more) till the water dries and masala leaves oil. Off the flame.
Now, take a bit heavy bottom pan. Grease it with oil.
Layer it first with the cooked rice about an cm thick. Next, spread layer of the cooked onion-tomato-potato masala over it. Next, spread layer of cooked saboot Masoor.
Repeat this again for one more (or more times) time with the layering of Rice, Veggie Masala and Saboot Masoor.
Now, top it with thinly sliced Lemon rings, fried brown onions, thinly sliced tomatoes.
Sprinkle the yellow food colour or Saffron water (in this case along with saffron threads) all over on the top.
Now, cook on low flame for 10 to 12 minutes with dum. Alternatively, can use flat cooker pan without a ring. For dum you need to seal the Patila/pan with a fitting lid and seal with kneaded dough.
You will know that the Biryani is cooked when the aroma of Biryani and the masala spread all over the kitchen and the other surrounding area.
Yummy 'Saboot Masoor Dal Biryani' is ready to be served. Enjoy it hot!!
Note - 1. I used Maggie Masala Magic. 2. I did not use Garlic. 3. Used flat Pressure cook and did not put it on dum.

Servings : 4
Ready in : 35-40 Minutes
Recipe Type : Lunch

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.