Masoor Biryani-Akkha Masoor ki Biryani-Spicy Veg Biryani -Easy Biryani recipe

While it may seem that the world of Biryani is replete with choices when it comes to non-vegetarian Biryanis, with balance tilting far too much in its favor, Vegetarian Biryanis too have some interesting, piquant and delicious options. Akkha Masoor ki Biryani is an interesting alternative to the usual Vegetable Biryani.

Akkha Masoor has been a favored lentil in my household for quite some time now. We like to relish our share of Akkha Masoor recipes like Sabut Masoor ki Dal, Masoor Amti or a dry preparation like Kolhapuri Akkha Masoor and the newest entrant on this list is Masoor ki Biryani.

This spicy Biryani is best to be relished in these cold weathers when our taste buds crave for hot and spicy food. The masoor dal is half cooked in a spicy masala paste that includes whole spices grounded into fine paste, onions and tomatoes. This masala paste is cooked with Bhunao technique until the tomatoes get mushy and oil begins to ooze out. Biryani is then layered with par-boiled aromatic long grain rice, fried onions, saffron flavored milk and coriander leaves. You may make multiple layering in the Biryani Handi and finally the dish is imparted a smoky flavor using Dhungar technique.

Biryani is finally cooked over slow-medium heat using Dum method which preserves the aroma and results in to a perfectly cooked Biryani. Try out this piquant, zesty and spicy Akkha Masoor ki Biryani with some soothing accompaniment like raita. Share your feedback with us in the comment section below.

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Masoor Biryani-Akkha Masoor ki Biryani-Spicy Veg Biryani -Easy Biryani recipe

Rating  4.5 from 2 reviews

Prep time:  2 hours

Cook time:  1 hour

Total time:  3 hours

Serves: 3-4

Ingredients

• 125 grams Akkha Masoor (Whole Pink Lentils).Soak lentils in water for 2 hours
• 200 grams Long Grain Basmati Rice. Soak Rice in water for 30 mins.
• 2 medium sized Onions-finely chopped
• 2 medium sized Tomatoes-finely chopped
• 1 Cup Fresh Coriander Leaves
• 1 Cup Fried Onions
• 4 Byadagi (less spicy) red chilies
• 4-5 Green Chilies
• 1-1/2 inch Ginger root
• 5-6 cloves of Garlic
• 1 tsp. Cumin Seeds
• ½ tsp. Black Peppercorn
• 1-1/2 tbsp. whole Coriander seeds
• 1 inch Cinnamon stick
• 2 Bay Leaf
• ½ tsp. Turmeric Powder
• 4-5 Cloves
• Clarified Butter
• Saffron Soaked in ¼ Cup warm Milk
• Few Charcoal pieces for Dhungar
• Cooking Oil
• Salt

Instructions

1. Boil 1.5-2 liter water in a pan. Add Bay leaf, 1 tsp. Oil and enough Salt to season the water. We will let the water come to boil and then add soaked Rice. Cook rice until it is 90% done
2. Rice gets cooked in 4-5 mins on a high heat. Drain the excess water and spread the cooked rice in a large plate
3. We will pressure cook Masoor Dal. Add water just above the level of Dal and add turmeric powder, salt and mix well. Pressure cook until 1 whistle on medium heat.
4. Meanwhile, we will make a masala paste. In a grinder jar, put ginger, garlic, cinnamon stick, cumin seeds, whole coriander seeds, black pepper, dried red chilies and green chilies. Grind into a fine paste with just enough water.
5. Heat 4-5 tbsp. Oil in a pan and add sliced Onions. Fry until Onions become brown in color. When Onions turn brown, add masala paste. Bhunao Masala paste for 3-4 mins.
6. After 4 mins of Bhunao, add chopped tomatoes and salt to taste. We will Bhunao until tomatoes become mushy. You can use some amount of water for Bhunao process.
7. After tomatoes turn mushy, add boiled masoor. Mix well and switch off the heat
8. Grease the bottom and sides of Handi (Pot) with clarified butter. Put boiled and cooked masoor. Spread fried onions, half the quantity of rice. Put saffron milk, coriander leaves, some more fried onions and some clarified butter on top. This completes the first layer of Biryani
9. For second layer, put masoor dal, fried onions, remaining quantity of rice, saffron milk, coriander leaves, clarified butter and some more fried onions. This completes the final layering.
10. For Dhungar: Heat charcoal until it turns red. Transfer the hot coal in a bowl and add 2-3 cloves and pour some ghee. Cover with a lid for couple of mins. After 2 mins, remove the bowl.
11. Seal Biryani Handi with dough and place Biryani Handi for 2 mins on high heat. Thereafter, transfer the handi on an iron griddle placed on a medium heat and cook for 10 mins. Switch off the heat.
12. Serve a soothing raita as an accompaniment with Biryani

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