Sprouted Masoor Biriyani

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Close on the heels of the Masoor Paratha comes yet another Masoor  dish – the Biriyani. You are forgiven if have not heard of this dish, its not among the common Biriyanis out there. Also this is a rice item and thus adding yet another to the already long list of rice items on this blog. This recipe is also different from the typical Biriyani recipes in quirky way – here we use a cup of milk with a few strings of saffron along with water to cook Biriyani.  Here it is.

What you need to have:

1. Basumathi rice – 1 cup

2. Sprouted Masoor – 1/2 cup

Sprouted Masoor & Basumathi Rice

Ingredients of Seasoning:

1. Chopped Onions – 2/3 cup

2. Chopped Tomatoes – 1/4 cup

3. Ginger-Garlic paste – 1and1/2 Teaspoon

4. Tej Patha – 2

5. Cardamom – 2

6. Cloves – 2

7. Cinnamon – 2″   piece

8.  Garam masala powder – 1 Teaspoon

9. Turmeric powder – 1 Teaspoon

10. Chilli powder – 1 Teaspoon

11. Milk – 1/2 cup with a few strings of saffron

12. Cooking oil – 2 Tablespoons

13. Salt – To taste

14. Dry fruits  – A handful of cashews  & resins

Ingredients of Seasoning

What you do with what you have:

1. Wash and drain water from rice and keep it aside. Wash and soak masoor over night in water. Next morning drain all water and tie it in a piece of clean cloth and keep it aside. By evening it sprouts and is as shown in the image 1.

2. Wash, peal and chop onions lengthwise as shown in image 2. Chop tomatoes as well fine. Prepare ginger-garlic paste as well as shown in the image 2.

3. Place a cooker on medium flame with 2 tablespoons of cooking oil in it. When heated add tej patha to it. When fried add cardamom, cloves, cinnamon one after the other and also cashews and resins.

Masala items and dry fruits being fried in seasoning

3. Add chopped tomatoes from step 2 to it and fry it till it is mushy. Add chopped onions from step 2 to it and also required quantity of salt to it. Later add ginger-garlic paste and just stir for a while. At this stage add turmeric powder, chilli powder, garam masala powder one after the other and just stir .

All powders and the Ginger-garlic paste being fried

4. Add both rice and sprouted masoor from step 1 to it and add milk and soaked saffron to it and stir that for a while. Later add the remaining quantity of water to the dish proportionately and set the cooker by placing the weight of the cooker on medium flame.

Rice and Sprouted Masoor being added to the seasoning

The cooker is ready to set  with the ingredients

5. On being done just remove the weight of the cooker and is ready to serve. Decorate it with coriander leaves.

Ready to serve Masoor Biriyani

Number of servings: 2-3

How long it takes: 45 minutes (other than soaking & sprouting of the lentil)

10 thoughts on “Sprouted Masoor Biriyani

    Sushma Mallya said:
    May 19, 2010 at 12:09 pm

    Nice variation from the usual biryani and so healthy to include sprouts …very nice idea prathibha …thanks for sharing

    Asha said:
    May 19, 2010 at 6:08 pm

    So yummy. I love those sprouted beans, very healthy and Pulao looks delicious.

    madhuri said:
    May 19, 2010 at 8:26 pm

    Awesome. Never tried sprouted beans to biryani. innovative

    Suvarna Harish said:
    May 24, 2010 at 12:33 pm

    Sprouted Masoor means what dear… in kannada tell me

      prathibalrao responded:
      May 25, 2010 at 7:44 am

      Hi Suvarna Harish,

      It is also a lentil like any other lentil which we use namely Moong or Bengagram etc.Please check wiki.

    Anjali said:
    October 8, 2010 at 12:14 pm

    Hi Aunty,

    Was quite curious to try out this one,it turned out really well.A good lunch box item indeed!!!

    -Anjali

    Laurie W said:
    April 12, 2011 at 4:04 am

    I wanted to try sprout masoor dal & found this recipe. It looked so good that I had to try it right away. It was so delicious – an utter joy to eat. It has become one of my favorite recipes. Thank you for sharing.

      prathibalrao responded:
      April 12, 2011 at 8:16 am

      Hi Laurie W,

      Thanx a lot for your feed-back. i welcome such feedback only.

    Jami said:
    October 28, 2012 at 10:04 pm

    Hello, lovely recipe. Must it be made in a pressure cooker or will a regular vessel suffice?

    Thanks.

      prathibalrao responded:
      October 29, 2012 at 4:07 am

      Hi Jami,

      You must cook it in the cooker it self and i have shown the pictures too.Please refer to the last para of the recipe(5)

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