Masoor biryani

Posted on June 25, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , |

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

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

Serves 6.

Ingredients
1 recipe cooked biryani rice
¾ cup whole masoor (red lentils)
¼ cup chopped onions
¾ cup chopped tomatoes
¼ teaspoon saffron (kesar), dissolved in ¼ cup low fat milk
2 tablespoons low fat milk
2 teaspoons oil
Salt to taste
To be ground into a paste
4 cloves garlic
3 teaspoons coriander (dhania) seeds
1½ teaspoons cumin seeds (jeera)
4 teaspoons poppy seeds (khus-khus)
25 mm. (1″) piece ginger
1 bay leaf (tejpatta)
1 cardamom (elaichi)
Salt to taste
Other ingredients
1 teaspoon oil for greasing
2 tablespoons chopped coriander for the garnish
For the cooked biryani rice
1. Clean and wash the rice. Soak the rice for approx. 15 minutes. Drain and keep aside.
2. 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
1. Soak the masoor in water for at least 6 hours. Drain and keep aside.
2. Heat the oil in a non-stick pan and cook the onions till they turn translucent.
3. Add the ground paste, fry for a few minutes and then add the tomatoes.
4. Fry for two more minutes. Add the soaked masoor, salt and ¾ cup of water.
5. Cook on a low flame till the masoor is tender and most of the water has evaporated. Keep aside.
6. To the cooked biryani rice, add the saffron milk and mix lightly. Keep aside.
7. 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.
8. 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.
9. Serve hot garnished with coriander.
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