Masoor Biryani ( Zero Oil Dal-chawal Recipe)

4/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

Added to 20 cookbooks   This recipe has been viewed 18540 times

Masoor spells iron shakti, which is very important to build hemoglobin levels and ward off fatigue and tiredness. Make this basic brown in advance to save on time and efforts. I have added apricots and raisins to the masoor masala to make it more interesting.

Add your private note

Soaking time:  2 hours   Preparation Time:    Cooking Time:    Baking Time:  15 minutes   Baking Temperature:  200°C (400°F)    Makes 4 servings
Show me for servings


For The Masala Masoor
1/2 cup masoor (whole red lentil) , soaked for 2 hours and drained
1/2 cup finely chopped onions
3 tbsp red paste
1/2 cup potato cubes
3/4 cup chopped tomatoes
2 dried apricots (kummani / jardalu) , soaked and finely chopped
1 tbsp chopped raisins (kismis)
salt to taste

Other Ingredients
2 1/4 cups brown rice
2 tbsp low-fat milk , 99.9% fat-free

For The Garnish
2 tbsp finely chopped coriander (dhania)

For the masala masoor

  1. Heat a pressure cooker on a medium flame and when hot, add the onions and dry roast on a medium flame till they turn brown in colour. Sprinkle 1 tbsp water if they start burning.
  2. Add the red paste and dry roast on a medium flame for a few more seconds while stirring continuously.
  3. Add the masoor, potatoes, tomatoes, apricots, raisins, salt and 1cup of water and pressure cook for 1 whistle.
  4. Allow the steam to escape before opening the lid.
  5. If the masoor is watery, remove from the pressure cooker and simmer in a non-sick pan till little moisture evaporates and the mixture becomes semi-dry. Keep aside.

How to proceed

  1. Divide the brown rice into 2 equal portions and keep aside.
  2. Put the milk at the bottom of a glass baking tray and spread one portion of the brown rice in an even layer. Spread the masala masoor over it.
  3. Spread the remaining brown rice over the masala masoor in an even layer.
  4. Cover with an aluminium foil and bake in a pre-heated oven at 200°c (400°f) for 10 minutes.
  5. Serve hot garnished with coriander.

RECIPE SOURCE : Zero Oil Dal & ChawalBuy this cookbook
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Cook It Up With Exotic Veggies

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Your Rating

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

 on 28 Jun 12 09:32 AM

Considering the biryani was made with Zero oil, it came out pretty good. Love the masoor masala mixture.
 on 10 Nov 11 01:09 AM

Have made this a few times and turns out really flavorful without being heavy or greasy. Its nutritious also...