Recipe: Masoor Biryani
Masoor Biryani

This recipe from The Veggie Kitchen was the winner of Tilda Basmati rice competition. This delicious biryani combines a lentil curry with fragrant jeera rice. A filling dish served on it's own or as an accompiment.


1 cup boiled masoor 

3 cloves garlic 

3-tbsp oil 

1 small  onion diced 

1 tsp ginger paste 

10 curry leaves 

½  cup  yoghurt 

1 tsp chilli paste

2 tbsp fresh coconut

Ingredients for the rice

1 cup uncooked rice

salt to taste

2 cups hot water

2 tbsp oil

1 tsp cumin seeds 


Ingredients for dry masala

½ tsp cumin seeds

1 tsp dry coriander seeds

4 black pepper corns

1 sticks cinnamon

1 tsp kus-kus

2  cloves

1 red chillies

2 tsp aniseeds


2 small onion thinly sliced

2 tsp sugar

1 tbsp oil

Fresh coriander

Method for rice

1.     Soak the rice for 30 minutes.

2.     Heat the oil and add cumin seeds and fry rice without water for 2 minutes.  Add salt to taste.  Add 2 cups of water and boil.  Once it starts to boil, lower the heat and reduce the heat and cover the pan and cook till the time the water has absorbed.  Switch off the heat and after 5 minutes mix with a fork to separate each grain of rice and let it cool. 

Method for dry masala

1.     Dry roast the spices till aromatic and let it cool and grind in the coffee grinder. 

Method for masoor curry

1.     Boil the masoor and drain out the water if any left. 

2.     Heat the oil and add curry leaves and add onion and cook till soft. Add ginger, chilli and garlic paste and cook for a minute.  Add yoghurt, sugar, salt and fresh coconut and dry masala and cook for 3-4 minutes.  Add boiled masoor and cook for 3-4 minutes for masala to mix. At this stage you can alter the taste to your liking. 

How to proceed

1.    In an ovenproof dish apply ghee on bottom and spread half the rice and than make a layer of masoor curry and alternate this till the time rice and curry is utilised. 
2.   Cover the dish with foil and cook in oven for 10 minutes. 
3.   Mix oil, onion and sugar in a frying pan and cook on low heat till the time onion is caramelised. 
4.   Garnish the biryani with onion and coriander before serving.