Masoor Biryani Recipe (Masoor Biryani)

Ingredients

• 1 tbsp oil
• 1/2 cup masoor (whole red lentil), soaked for 1-2 hours
• 1/2 cup chopped onion
• 3 tbsp red red chilli garlic paste
• 1/2 cup potato cubes
• 3/4 cup chopped tomato
• 2 chopped apricots (kummani / jardalu)
• 1 tbsp chopped raisins (kismis)
• salt (namak) to taste
• 2 tbsp milk (whole Buffalo, 6.5% fat)
• 2 tbsp chopped coriander (dhania)

Steps

1. Clean, wash and soak the masoor in enough water atleast 1 to 2 hours. Drain the masoor. Keep aside while stirring continuously.
2. Heat the oil in a pressure cooker add the onions and sauté till they turn brown in colour, while stirring continuously.
3. Add the red chilli-garlic paste and sauté for a few more seconds,while stirring continuously.
4. Add the potatoes, tomatoes, apricots, raisins, masoor, salt and 1¼ cups water and pressure cook for 1 whistle.
5. Allow the steam to escape before opening the lid.
6. If it is watery, simmer till little moisture evaporates and the mixture becomes semi-dry. Keep aside.
7. Divide the rice into 3 equal portions and the masala masoor into 2 equal portions keep aside.
8. Spread one portion of the rice in an even layer in a greased glass baking dish.
9. Spread one portion of the masala masoor over it.
10. Spread the remaining rice over the masala masoor in an even layer. Repeat the step 2 and 3 to make one more layer.
11. Cover with an aluminium foil and bake in a pre-heated oven at 200°c (400°f) for 10 minutes or microwave for 2 minutes. Ensure you do not use aluminium foil while microwaving, as it may cause a spark. Use a microwave-safe lid instead.
12. Turn upside down on a large serving plate just before serving. Serve hot garnished with coriander.