Masoor and Tomato Biryani


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Masoor and Tomato Biryani

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD
मसूर एण्ड टमॅटो बिरयानी - हिन्दी में पढ़ें 
મસૂર અને ટમેટાની બિરયાની - ગુજરાતી માં વાંચો 

Added to 13 cookbooks   This recipe has been viewed 7634 times

A slightly elaborate procedure that involves preparation of a special paste, saffron-tinged rice and a masoor mixture, which are then arranged appropriately and baked till the flavours mingle and multiply to drape the rice with a magical aroma that is irresistible. Indeed, the Masoor and Tomato Biryani is an experience worth the effort.

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Masoor and Tomato Biryani recipe - How to make Masoor and Tomato Biryani

Soaking time:  6 hours   Preparation Time:    Cooking Time:    Baking Time:  15 minutes   Baking Temperature:  200°C (400°F)   Total Time:     Makes 6 servings
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Ingredients

For The Rice
3 cups cooked rice (chawal)
1 tbsp milk
1/4 tsp saffron (kesar) strands
oil for deep-frying
3/4 cup thinly sliced onions
salt to taste

For The Masoor Mixture
3/4 cup whole masoor (whole red lentil) , soaked for 6 hours and drained
1 tbsp oil
1/4 cup finely chopped onions
3/4 cup finely chopped tomatoes

To Be Ground Into A Smooth Paste (using Little Water)
4 garlic (lehsun) cloves
6 whole dry kashmiri red chillies , broken into pieces
1 tbsp coriander (dhania) seeds
1 1/2 tsp cumin seeds (jeera)
4 tsp poppy seeds (khus-khus)
25 mm (1") piece ginger (adrak)

Other Ingredients
2 tbsp milk

For The Garnish
1 tbsp finely chopped coriander (dhania)
Method
For the rice

  1. Combine the saffron and milk in a small bowl, mix well and keep aside.
  2. Heat the oil in a deep kadhai, add the onions and deep-fry, till they turn golden brown in colour. Drain on an absorbent paper.
  3. Combine the fried onions, rice, salt and saffron-milk mixture in a deep bowl and toss gently. Keep aside.

For the masoor mixture

  1. Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
  2. Add the prepared paste and 1 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  3. Add the soaked and drained masoor, salt and 1½ cups of water and mix well. Cover with a lid and cook on a medium flame for 10 minutes or till the masoor is cooked, while stirring occasionally. Keep aside.

How to proceed

  1. Divide the rice into 2 equal portions and keep aside.
  2. Pour 1 tbsp of milk in a greased baking dish.
  3. Put 1 portion of rice in it and spread it evenly.
  4. Put the masoor mixture over it and spread it evenly.
  5. Put the 2nd portion of the rice over it and spread it evenly.
  6. Pour the remaining 1 tbsp of milk evenly over it.
  7. Cover with a lid and bake in a pre-heated oven at 200°c (400°f) for 10 minutes or microwave on high for 4 to 5 minutes.
  8. Serve hot garnished with coriander.
Accompaniments

Beetroot Cucumber and Tomato Raita 
Carrot and Beetroot Raita 
Cucumber Pachadi, South Indian Cucumber Raita 
Jamun Raita 
Kaddu ka Raita 
Lauki ka Raita, Protein Rich Recipe 
Masala Papad 
Mint Raita 
Palak Raita Or How To Make Spinach Raita Recipe 
Yam Raita, Farali Suran Raita Recipe 

Nutrient values per serving
Energy210 cal
Protein7.7 g
Carbohydrates36.8 g
Fiber3.7 g
Fat3.3 g
Cholesterol0 mg
Vitamin A157.8 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B31.3 mg
Vitamin C6.8 mg
Folic Acid16.7 mcg
Calcium48.1 mg
Iron2 mg
Magnesium0 mg
Phosphorus0 mg
Sodium4.5 mg
Potassium51.7 mg
Zinc1.1 mg

RECIPE SOURCE : ChawalBuy this cookbook

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Reviews

Masoor and Tomato Biryani
5
 on 22 Mar 14 01:14 PM


Masoor and Tomato Biryani very nice vegetarian biryani with masoor, tomato and fried onions taste really very good. I love this recipe.