Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins

A tasty and nutritional main course

Course: Main Course
Cuisine: Indian
Author: Jyoti Shah
Ingredients for Masoor Curry
  • 1 cup masoor
  • 3 cloves garlic
  • 3 tbsp oil
  • 1 small onion diced
  • 1 tsp ginger paste
  • 10 curry leaves
  • ½ cup yoghurt
  • 1 tsp chilli paste
  • 2 tbsp fresh coconut
Ingredients for the rice
  • 1 cup uncooked rice
  • salt to taste
  • 2 cups hot water
  • 2 tbsp oil
  • 1 tsp cumin seeds
Ingredients for dry masala
  • ½ tsp cumin seeds
  • 1 tsp dry coriander seeds
  • 4 black pepper corns
  • 1 sticks cinnamon
  • 1 tsp kus-kus
  • 2 cloves
  • 1 red chillies
  • 2 tsp aniseeds
  • 2 small onions thinly sliced
  • 2 tsp sugar
  • 1 tbsp oil
  • Fresh coriander
Method for rice
  1. Soak the rice for 30 minutes.
  2. Heat the oil and add cumin seeds and fry rice without water for 2 minutes. Add salt to taste. Add 2 cups of water and boil. Once it starts to boil, reduce the heat and cover the pan and cook until all the water is absorbed. Switch off the heat and after 5 minutes use a fork to separate out the grains and then let it cool.

Method for dry masala
  1. Dry roast the spices till aromatic and let it cool and grind in the coffee grinder.
Method for masoor curry
  1. Boil the masoor and when cooked drain out the water if any left. To test if masoor is cooked squeeze some between thumb and finger.If they quash easily then masoor is cooked.

  2. Heat the oil and add curry leaves and add onion and cook till soft. Add ginger, chilli and garlic paste and cook for a minute. Add yoghurt, sugar, salt and fresh coconut and dry masala and cook for 3-4 minutes. Add boiled masoor and cook for 3-4 minutes for masala to mix. At this stage you can alter the taste to your liking.
How to proceed
  1. In an ovenproof dish apply ghee on bottom and spread half the rice and than make a layer of masoor curry and alternate this till the time rice and curry is utilised.
  2. Cover the dish with foil and cook in oven for 10 minutes.
  3. Mix oil, onion and sugar in a frying pan and cook on low heat till the time onion is caramelised.
  4. Garnish the biryani with onion and coriander before serving.