by Tarla Dalal
Added to 145 cookbooks
This recipe has been viewed 89770 times
Bring rice and fibre-rich masoor together to create a low-cholesterol but infinitely tasty biryani. A special masala, and a thoughtful method of preparation make the masoor biryani a grand fare despite using minimal fat and avoiding unhealthy cooking techniques. You will love the outcome.
- Heat 3 cups of water in a deep non-stick kadhai, add the bayleaf, cinnamon, cloves, cardamom, rice and salt, mix well and cover and cook on a medium flame for 10 to 15 minutes, while stirring occasionally. Keep aside.
- Soak the masoor in water for at least 6 hours. Drain and keep aside.
- Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the paste and mix well and sauté on a medium flame for 30 seconds.
- Add the tomatoes, 2 tbsp water and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the masoor, salt and ¾ cup of water, mix well and cook on a medium flame for 10 minutes or till the water evaporates and the masoor has been cooked, while stirring occasionally.
- Add the lemon juice and mix well. Keep aside.
- Discard the bayleaf and cinnamon from the rice. Divide the rice into 2 equal portions. Keep aside.
- On a greased baking dish, pour 1 tbsp of low-fat milk over it.
- Put a portion of the rice and spread it evenly with the help of a spoon.
- Put the masoor mixture on it and spread it evenly.
- Finally, add the remaining rice on it and spread it evenly.
- Pour the remaining 1 tbsp of low-fat milk evenly over it.
- Cover and bake in a pre-heated oven at 200°c (400°f) for 20 minutes or microwave on high for 4 to 5 minutes.
- Serve hot garnished with coriander.
Nutrient values (Abbrv) per serving
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