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Masoor Biriyani

Ingredients For Rice Layer:

For Masoor Layer:


Melt ghee in a thick bottom vessel. Add whole garam masala. Saute for a minute. Add washed rice and saute till it is dry. Add salt and 3 1/2 cups of water. Mix and cover and cook on medium heat till done. Divide rice into 2 parts. Spread one part on greased bottom of a baking dish. Keep the second part to cover the masoor layer. Melt ghee in a kadai, and saute cumin seeds. Add onions and saute till golden brown. Add potatoes, green chillies, ginger, tomato puree, turmeric powder, red chilli powder, masoor and salt to taste. Mix and bring to a boil. Add one cup water and cover. Cook till masoor and potatoes are cooked and there is a thick gravy. Add mint and coriander. Make a layer of this masoor on the rice in a baking dish. Cover with the remaining rice. Pour milk evenly over the rice. Cover baking dish with aluminium foil. Just before serving time bake at 200°C for 20 minutes. The biriyani should become very hot. Remove the foil and sprinkle golden fried onions on top, at the time of serving.
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