Recipe: Appetizing Masoor Biryani

Recipe: Appetizing Masoor Biryani Delicious, fresh and tasty.

Masoor Biryani. Very delicious vegetarian biryani with all the protein. Masoor spells iron shakthi, which is very important for building haemoglobin levels and to ward off fatigue and tiredness. Here is an interesting biryani made using this nutritious ingredient.

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.

Try our new Qeema Masoor Biryani Recipe.

You can have Masoor Biryani using 15 ingredients and 24 steps. Here is how you achieve it.

Ingredients of Masoor Biryani

1. It’s of Sabut MASOOR.

2. It’s of Potato.

3. You need of Fried onion.

4. It’s of Tomatoes 3 large.

5. You need of Salt.

6. You need of Ginger paste.

7. Prepare of Garlic paste.

8. Prepare of Red Chilli powder.

9. It’s of Haldi powder.

10. You need of Coriander powder.

11. You need of Zeera powder.

12. You need of Oil.

13. It’s of Rice 1 kg soaked (30min).

14. It’s of Boiled with whole garam masala and salt.

15. It’s of Zarda Colour.

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Keema Masoor Biryani (minced mutton - whole red lentil biryani) Biryani is a dish prepared usually with basmati rice with spices and chicken, mutton, fishes or vegetables.

The word "biryani" is derived from Persian word "BERYAN" and was invented in one of the mughal kitchen.

Masoor Biryani step by step

1. Wash and soak for 20 minutes.

2. Potato peel and cut two piece.

3. Heat the oil.

4. Add Ginger garlic paste.

5. Add Chilli powder.

6. Add salt.

7. Add haldi powder.

8. Zeera powder.

9. Coriander powder.

10. Tomatoes.

11. Add fried onions.

12. Green chilli cut two piece cook until tomatoes are soft.

13. Tomatoes turn to paste then add daal.

14. Dal.

15. Potato.

16. Then add one bowl of water in dal and potatoes cook them.

17. At least 25 minutes dal is ready.

18. Boiling water in rice.

19. Add soaked rice.

20. Take a pan spread a layer of half rice.

21. Add cook dal masoor.

22. Again remaining rice zarda Colour and sprinkle oil.

23. Rice medium to low flame 15 minutes.

24. MASOOR BRIYANI ready.

The word "biryani" is derived from Persian word Akkha Masoor ki Biryani is an interesting alternative to the usual Vegetable Biryani.

Akkha Masoor has been a favored lentil in my household for quite some time now.

We like to relish our share of Akkha Masoor recipes like Sabut Masoor ki Dal, Masoor Amti or a dry preparation like Kolhapuri Akkha Masoor and the newest entrant on this list is.

This masoor biryani can be served with papad, achaar, salad and raita.

Use a good quality long grain basmati rice ; Together with the dal you can add mince, kheema masoor biryani is a very famous Muslim delicacy.