Masoor Biryani ( Zero Oil Dal-chawal Recipe)
by Tarla Dalal
Added to 18 cookbooks
This recipe has been viewed 17637 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.
- 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.
- Add the red paste and dry roast on a medium flame for a few more seconds while stirring continuously.
- Add the masoor, potatoes, tomatoes, apricots, raisins, salt and 1cup of water and pressure cook for 1 whistle.
- Allow the steam to escape before opening the lid.
- 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.
- Divide the brown rice into 2 equal portions and keep aside.
- 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.
- Spread the remaining brown rice over the masala masoor in an even layer.
- Cover with an aluminium foil and bake in a pre-heated oven at 200°c (400°f) for 10 minutes.
- Serve hot garnished with coriander.
Nutrient values per serving
| 240 kcal|| 8.9 gm|| 38.0 gm|| 1.2 gm|| 2.7 gm|| 1.4 mg|
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