Masoor biryani !!!!!!!! Doesnt it sound interesting .? Ya the end result is equally amazing to taste & the biryani was simply awesome.
I had seen this in one of the marathi tv channel cookery show .The original recipe was for masoor pulao but I made certain changes in the recipe & process & converted it into masoor biryani .
This was on my to do list for a couple of days .I prepared this last wednesday (mostly non veg days in my home) as I didnt had any chicken /eggs in my fridge.The biryani definetely compensated for the non veg .Its a lenghthy process preparing gravy & arranging layers but the outcome was definetely worth it .
Saabut masoor , Kaala masoor, Red Lentil:
Masoor is probably the most commonly used Daal in India. It is available whole and with its skin - (brown-colored Saabut Masoor) or split and without skin (known as Masoor). Saabut means whole and the brownish skin is left on in this type of Masoor Daal. It can be used in all the same dishes as Masoor Daal (split and skin removed). Saabut Masoor takes slightly longer to cook than Masoor Daal.A variety of masoor lentils exist with colors that range from yellow to red-orange to green, brown and black. Red, white and yellow lentils are decorticated, i.e., they have their skins removed. Masoor are sold in many forms, with or without the skins, whole or split.
Health benefits
· Whole masoor, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. Not only can they help lower cholesterol, they are also of special benefit in managing blood-sugar disorders since their high fiber contentRice /Biryani /Khichdi /Pulao
prevents blood sugar levels from rising rapidly after a meal.
· Masoor contain high levels of proteins, including the essential amino acids isoleucine and lysine, and are an essential source of inexpensive protein in many parts of the world for those who adhere to a vegetarian diet or cannot afford meat
· Apart from a high level of proteins, masoor also contain dietary fiber, Folate, vitamin B1, and mineralsall with virtually no fat.
· Masoor, like other legumes, are rich in soluble fiber
· They are a good source of potassium and iron.
Bring rice and masoor together to create low cholesterol, but infinitely tasty, biryani.
Ingredients:
BASMATI RICE
2 cups Basmati Rice
1 bayleaf
1 tsp jeera
5 pepper corns
1 inch cinamom (dalchini)
2-3 green elaichi
1 black elaichi (cardamom)
1 star anise
half lemon juice
1 tsp ghee
salt as per taste
Garam Masala (hyderabadi)to be ground:
2 inch cinamom (dalchini)
1 tsp black cumin seeds (shahijeera)
1 tsp fennel seeds (badishep)
4 cloves (lavang))
3 green cardamom (elaichi)
1 black elaichi
2-3 star anise (badiyan / chakriphool)
Masoor gravy:
1 cup black masoor (whole red lentil)
2 onions (sliced)
2 tomatoes puree in mixer
1 tsp coriander powder
1 tsp red chilli powder
1 tsp cumin(jeera) powder
10-12 pudina (mint leaves)
2 tsp ginger chilli garlic paste
2 cups dahi (yoghurt)
1 tsp lemon juice.
1 1/2 tsp above mentioned ground hyderabadi garam masala
Other ingredients:
1/4 tsp saffron (kesar) strands / 1/2 tsp orange food colour (I HAD USED COLOUR)
2 tbsp low fat milk
2 tsp oil /ghee
salt to taste
Garnishing
8-12 cashew /almonds fried
1/2 cup coriander leaves(kothimbir)
1 onion sliced & browned (birista)
Method :
For the biryani rice:
1.Clean and wash the basmati rice. Soak the rice for approx. 30 minutes. Drain and keep aside.
2.In a large pan, boil 5 cups of water with clove, cinnamon, bay leaf, cardamom,jeera,lime juice,ghee and salt and then add the drained riceonce water is boiling.
3. Half Cook the rice for 3-4 minutes till rice starts rolling & water starts to disapper in rice cooker or on a stove top.Immediately strain the rice using a strainer and spread the rice on a large wide plate. Allow to cool.
Masoor gravy:
1.Soak the masoor in water for at least 6 hours / ovenight . Drain and keep aside.You can even use sprouted masoor. Presure cook masoor for 1 whistle in cooker without adding water to the cooker dabba .Switch off gas & leave the cooker to cool.
2.Rub little salt to sliced onion.Heat the oil in a non-stick pan and fry the sliced onions till they turn brown.Remove half & keep aside for garnishing later.
3.Add the ginger garlic chilli paste, fry for a few minutes and then add the tomatoes puree & stir. Add red chilli powder,cumin coriander powder,turmeric powder & ground hyderabadi garam masala & saute for a minute .Add pudina leaves .
4.Fry for two more minutes. Add the soaked masoor, salt and 1/2 cup of water.
5.Mix yoghurt & stir for 2 minutes & switch off the gas masoor gravy is ready. Keep aside.
6. Fry cashews & almonds till brown & keep it aside.
Assembling biryani:
1.Now we will arrage the biryani in layers.Take a wide sauce pan/vessel with a lid and grease the pan with oil & ghee. Spread ½ the cooked rice in it. Sprinkle ghee, saffron milk, fried onions & fried cashew & almonds,chopped cilantro on top of rice.
2.Transfer the masoor gravy to the sauce pan to make the second layer.
Follow this layer with the remaining rice. Sprinkle remaining ghee, saffron milk, fried onions & fried cashew & almonds and the remaining chopped cilantro. Cover the pan with a well fitted lid.
3.Now, we need to seal the the saucepan and make it air tight so that the steam doesn’t escape when we cook. In India, flour dough or a big cloth is used to seal the container and the cover together.Place a heavy weight( rolling board (polpat)/skillet/presuure cooker/big kadhai) on the lid. Cook on medium high flame for 5 min
4. Remove the vessel from fire and place a iron tawa (griddle) over low flame. Place back the sauce pan on the iron tawa and cook on low flame and cook biryani for 15 mts. Turn off heat and do not remove lid for 5 min.
5.Garnish with fried cashew,coriander & fried onions (birista).
TIPS
1. Use basmati rice or any long grain rice.Ratio for cooking rice is 1cup rice :1 1/2 cup water.
2.Use red/orange food colour if you do not have saffron.
3.If tired of making biryani prepare the masoor gravy as mentioned above & next add rice along with the required quantity of water & mix well & let it cook like a normal pulao.in this case add the ground spices(used for preparing rice) in oil while preparing masoor gravy & no need to pressure cook the masoor separately.This process makes masoor pulao.
I had seen this in one of the marathi tv channel cookery show .The original recipe was for masoor pulao but I made certain changes in the recipe & process & converted it into masoor biryani .
This was on my to do list for a couple of days .I prepared this last wednesday (mostly non veg days in my home) as I didnt had any chicken /eggs in my fridge.The biryani definetely compensated for the non veg .Its a lenghthy process preparing gravy & arranging layers but the outcome was definetely worth it .
Saabut masoor , Kaala masoor, Red Lentil:
Masoor is probably the most commonly used Daal in India. It is available whole and with its skin - (brown-colored Saabut Masoor) or split and without skin (known as Masoor). Saabut means whole and the brownish skin is left on in this type of Masoor Daal. It can be used in all the same dishes as Masoor Daal (split and skin removed). Saabut Masoor takes slightly longer to cook than Masoor Daal.A variety of masoor lentils exist with colors that range from yellow to red-orange to green, brown and black. Red, white and yellow lentils are decorticated, i.e., they have their skins removed. Masoor are sold in many forms, with or without the skins, whole or split.
Health benefits
· Whole masoor, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. Not only can they help lower cholesterol, they are also of special benefit in managing blood-sugar disorders since their high fiber contentRice /Biryani /Khichdi /Pulao
prevents blood sugar levels from rising rapidly after a meal.
· Masoor contain high levels of proteins, including the essential amino acids isoleucine and lysine, and are an essential source of inexpensive protein in many parts of the world for those who adhere to a vegetarian diet or cannot afford meat
· Apart from a high level of proteins, masoor also contain dietary fiber, Folate, vitamin B1, and mineralsall with virtually no fat.
· Masoor, like other legumes, are rich in soluble fiber
· They are a good source of potassium and iron.
Bring rice and masoor together to create low cholesterol, but infinitely tasty, biryani.
Ingredients:
BASMATI RICE
2 cups Basmati Rice
1 bayleaf
1 tsp jeera
5 pepper corns
1 inch cinamom (dalchini)
2-3 green elaichi
1 black elaichi (cardamom)
1 star anise
half lemon juice
1 tsp ghee
salt as per taste
Garam Masala (hyderabadi)to be ground:
2 inch cinamom (dalchini)
1 tsp black cumin seeds (shahijeera)
1 tsp fennel seeds (badishep)
4 cloves (lavang))
3 green cardamom (elaichi)
1 black elaichi
2-3 star anise (badiyan / chakriphool)
Masoor gravy:
1 cup black masoor (whole red lentil)
2 onions (sliced)
2 tomatoes puree in mixer
1 tsp coriander powder
1 tsp red chilli powder
1 tsp cumin(jeera) powder
10-12 pudina (mint leaves)
2 tsp ginger chilli garlic paste
2 cups dahi (yoghurt)
1 tsp lemon juice.
1 1/2 tsp above mentioned ground hyderabadi garam masala
Other ingredients:
1/4 tsp saffron (kesar) strands / 1/2 tsp orange food colour (I HAD USED COLOUR)
2 tbsp low fat milk
2 tsp oil /ghee
salt to taste
Garnishing
8-12 cashew /almonds fried
1/2 cup coriander leaves(kothimbir)
1 onion sliced & browned (birista)
Method :
For the biryani rice:
1.Clean and wash the basmati rice. Soak the rice for approx. 30 minutes. Drain and keep aside.
2.In a large pan, boil 5 cups of water with clove, cinnamon, bay leaf, cardamom,jeera,lime juice,ghee and salt and then add the drained riceonce water is boiling.
3. Half Cook the rice for 3-4 minutes till rice starts rolling & water starts to disapper in rice cooker or on a stove top.Immediately strain the rice using a strainer and spread the rice on a large wide plate. Allow to cool.
Masoor gravy:
1.Soak the masoor in water for at least 6 hours / ovenight . Drain and keep aside.You can even use sprouted masoor. Presure cook masoor for 1 whistle in cooker without adding water to the cooker dabba .Switch off gas & leave the cooker to cool.
2.Rub little salt to sliced onion.Heat the oil in a non-stick pan and fry the sliced onions till they turn brown.Remove half & keep aside for garnishing later.
3.Add the ginger garlic chilli paste, fry for a few minutes and then add the tomatoes puree & stir. Add red chilli powder,cumin coriander powder,turmeric powder & ground hyderabadi garam masala & saute for a minute .Add pudina leaves .
4.Fry for two more minutes. Add the soaked masoor, salt and 1/2 cup of water.
5.Mix yoghurt & stir for 2 minutes & switch off the gas masoor gravy is ready. Keep aside.
6. Fry cashews & almonds till brown & keep it aside.
Assembling biryani:
1.Now we will arrage the biryani in layers.Take a wide sauce pan/vessel with a lid and grease the pan with oil & ghee. Spread ½ the cooked rice in it. Sprinkle ghee, saffron milk, fried onions & fried cashew & almonds,chopped cilantro on top of rice.
2.Transfer the masoor gravy to the sauce pan to make the second layer.
3.Now, we need to seal the the saucepan and make it air tight so that the steam doesn’t escape when we cook. In India, flour dough or a big cloth is used to seal the container and the cover together.Place a heavy weight( rolling board (polpat)/skillet/presuure cooker/big kadhai) on the lid. Cook on medium high flame for 5 min
4. Remove the vessel from fire and place a iron tawa (griddle) over low flame. Place back the sauce pan on the iron tawa and cook on low flame and cook biryani for 15 mts. Turn off heat and do not remove lid for 5 min.
5.Garnish with fried cashew,coriander & fried onions (birista).
TIPS
1. Use basmati rice or any long grain rice.Ratio for cooking rice is 1cup rice :1 1/2 cup water.
2.Use red/orange food colour if you do not have saffron.
3.If tired of making biryani prepare the masoor gravy as mentioned above & next add rice along with the required quantity of water & mix well & let it cook like a normal pulao.in this case add the ground spices(used for preparing rice) in oil while preparing masoor gravy & no need to pressure cook the masoor separately.This process makes masoor pulao.
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