Masoor Biryani | Easy Homemade Veg Biryani | Recipe by Smita in Marathi | Ruchkar Mejwani

Описание

Watch and learn how to make tasty Masoor Biryani recipe from our chef Smita Deo on Ruchkar Mejwani. Masoor Biryani is a delectable Indian veg biryani where masoor (split red lentils) are cooked in onion - tomato gravy and layered with cooked basmati rice. This biryani goes very well with onion raita and is very easy to make at home. Ingredients: 2 cups of masoor soaked and sprouted 3 cups long grain rice 4 bay leaves 2 black cardamoms 2 star anise 4 medium onions finely chopped 4 tomatoes grated 1 cup curds 1 ½ tsp each ginger, garlic, coriander and mint paste 2 tbsp biryani masala (ready made) 1 ½ tsp chilli powder 1 tsp turmeric powder 6 small boiled and halved 3 tbsp ghee Salt to taste 1 cup fresh coriander chopped 1 cup fresh mint leaves chopped 2 tbsp ghee Method: - Wash the sprouted masoor and add 2 cups of water and ½ tsp salt and boil with a cover. Do not pressure cook. - Heat the ghee in a kadai and add 2 bay leaves and onions. Saute till the turn golden then add the ginger and garlic paste - Then add the chilli powder and the haldi powder and sauté till the oil oozes. - Then add the tomatoes and sauté till oil oozes. - Add the yogurt and sauté further till oil oozes out. Then add the garam masala and mix well - Finally add the masoor, potatoes and cook for about 10 min along with 1 tsp of salt. - Wash the rice and soak it for about an hour - Boil 3 liters of water and add bay leaves, star anise and black cardamom 2 tsp of salt and boil. Add the washed rice and cook till the each grain is cooked and separate. - Once the rice is cooked drain all the water and keep the rice aside to cool In a deep bottom vessel put the gravy, garnish it with half the coriander and mint - Then add the layer of rice. Pour some ghee on it - Garnish with coriander and mint. Cover the vessel with a foil and cook for 20 min on a very slow flame and serve with some onion raita.