Kali Masoor Ki Biryani | Very Easy And Less Ingredients I By Meem Masala

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Kali Masoor Ki Biryani | By Meem Masala
Welcome to [Meem Masala]
Here's a recipe for *Kali Masoor Ki Biryani* (Black Masoor Dal Biryani), a delightful and nutritious biryani made using black masoor dal (whole black lentils). This dish combines the earthy flavor of lentils with aromatic basmati rice and spices, creating a hearty and wholesome meal.
#Kali Masoor Ki Biryani Recipe
*For the Kali Masoor Dal Preparation:*
Soak (Optional): Soaking masoor dal is optional but helps to reduce cooking time. Soak it in water for about 1 hour. Drain the water afterward.
Boil the Dal: In a medium-sized pot, add the rinsed (and soaked, if done) masoor dal along with 3 cups of water.
Cook: Bring the water to a boil over medium-high heat. Once it starts boiling, reduce the heat to low and let it simmer for about 10 minutes.
#Ingredients: for Biryani masala
- oil or ghee
- 3 large onion, finely sliced
- 1 tablespoon ginger-garlic paste
- 5 tomatoes, chopped
- 2-3 green chilies, slit
- Shan Sindhi biryani masala 60g+ 1 packet
- Chicken Tikka masala 3 Tbspoon Full
- If u like much more spice then add green chillies more
- Salt to taste
*For the Rice:*
- 2 cups basmati rice, soaked for 30 minutes
- 4 cups water
- 1 bay leaf
- 2-3 cloves
- 2-3 green cardamom pods
- 1 cinnamon stick
- Salt to taste
*For Layering:*
- fried onions (birista)
- Chopped coriander leaves
- Chopped mint leaves
- 2 tablespoons ghee or oil
#### Instructions:
1. *Cook the Kali Masoor Dal:*
- Add the soaked lentils to a pot of hot water.
Bring it to a boil over medium heat and cook for 10 minutes.
*** Preparation for the biryani masala
- Add sliced onions and sauté until golden brown. Dish out set aside,
- Add chopped tomatoes, ginger garlic paste, biryani masala , chicken Tikka masala. Cook until the tomatoes soften and the oil starts to separate.
- Add cooked black masoor dal and mix well. Add half fry onion and cook for another 2-3 minutes.
2. *Prepare the Rice:*
- In a large pot, bring 4 cups of water to a boil. Add bay leaf, cloves, cardamom pods, cinnamon stick, and salt.
- dhania patti podina Green chili
- Add the soaked rice and cook until it is 70-80% done. The rice should be parboiled and have a slight bite to it.
- Drain the rice and set aside.
3. *Layer the Biryani:*
- In a heavy-bottomed pot or a biryani pot, spread a layer of the cooked Kali Masoor Dal.
- Add a layer of parboiled rice on top of the dal.
- chopped coriander, and mint leaves over the rice.
- Repeat the layers until all the dal and rice are used up, finishing with a layer of rice on top. Drizzle ghee or oil over the top.
4. *Dum Cooking (Steam):*
- Cook on high flame for 2 minutes then cook on low heat (dum) for 15-20 minutes, allowing the flavors to meld and the rice to finish cooking.
- Alternatively, you can place the pot in a preheated oven at 180°C (350°F) for 20 minutes.
-
- Serve hot with raita, or a simple salad.
Enjoy your delicious and aromatic **Kali Masoor Ki Biryani**!
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