Name: Masoor Biryani recipe by Insiya Kagalwala at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: FOR THE RICE: Basmati rice 8 handfuls (muthi); whole black masoor 6 handfuls 1 extra for the soups; Tempering: onion 1 big; Tomaotes 3 chopped finely; Garlic pods 5 to 6; Green chillies 2; curry leaves; 4 tbsp thick curd; Jeera; Kothmir handful chopped; Pudina handful; CURD SOUP: 1 cup curd; 2 tbsp cooked masoor; Kaju 15 to 20; Khas khas 1 tbsp; Handful kothmir and pudina; 1 green chilli; Grated cucumber 2; jeera powder; Pepper powder; GREEN SOUP: Pudina handful; Kothmir handful; Garlic 2; 2 tbsp whole boiled masoor

Ingredients Serving: 4

FOR THE RICE: Basmati rice 8 handfuls (muthi)
whole black masoor 6 handfuls 1 extra for the soups
Tempering: onion 1 big
Tomaotes 3 chopped finely
Garlic pods 5 to 6
Green chillies 2
curry leaves
4 tbsp thick curd
Jeera
Kothmir handful chopped
Pudina handful
CURD SOUP: 1 cup curd
2 tbsp cooked masoor
Kaju 15 to 20
Khas khas 1 tbsp
Handful kothmir and pudina
1 green chilli
Grated cucumber 2
jeera powder
Pepper powder
GREEN SOUP: Pudina handful
Kothmir handful
Garlic 2
2 tbsp whole boiled masoor

Instructions

Boil masoor with haldi, chilli powder and dhania powder. Add more water and reserve the water. Cook till almost done.
Take oil add jeera, curry leaves and add onions. Fry till golden brown.
Add chopped garlic and fry. Add chopped tomatoes and 4 tbsp curd and cook till oil separates.
All the whole masoor (reserve 4 tbsp for the soups) and add salt. Keep this aside.
Cook rice as normal, drain the water and keep aside.
Take rice layer it on the bottom of the pan. Layer with masoor gravy. Add lots of kothmir and pudina.
Again layer with rice. Let it cook till done.
Take 2 tbsp whole masoor which was boiled earlier. Add kaju, khaskhas, green chilli, kothmir, pudina and grind. Add the masoor water to grind.
Smoke this paste with charcoal (heat the coal on fire put it on the paste and add ghee over hot coal and cover with lid)
Add 1 cup curd and grated cucumber.
If the consistency is too thick add the masoor water. Adjust salt according to taste.
Grind pudina, kothmir, green chillies, 2 tbsp masoor and garlic.
Again add masoor water to grind. Add more water to make semi liquid consistency.

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