Masoor and Tomato Biryani

Masoor and Tomato Biryani

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A slightly elaborate procedure that involves preparation of a special paste, saffron-tinged rice and a masoor mixture, which are then arranged appropriately and baked till the flavours mingle and multiply to drape the rice with a magical aroma that is irresistible. Indeed, the Masoor and Tomato Biryani is an experience worth the effort.

Masoor and Tomato Biryani recipe - How to make Masoor and Tomato Biryani

Soaking time:  6 hours   Preparation Time:    Cooking Time:    Baking Time:  15 minutes   Baking Temperature:  200°C (400°F)   Total Time:     Makes 6 servings
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For The Rice
3 cups cooked rice (chawal)
1 tbsp milk
1/4 tsp saffron (kesar) strands
oil for deep-frying
3/4 cup thinly sliced onions
salt to taste

For The Masoor Mixture
3/4 cup whole masoor (whole red lentil) , soaked for 6 hours and drained
1 tbsp oil
1/4 cup finely chopped onions
3/4 cup finely chopped tomatoes

To Be Ground Into A Smooth Paste (using Little Water)
4 garlic (lehsun) cloves
6 whole dry kashmiri red chillies , broken into pieces
1 tbsp coriander (dhania) seeds
1 1/2 tsp cumin seeds (jeera)
4 tsp poppy seeds (khus-khus)
25 mm (1") piece ginger (adrak)

Other Ingredients
2 tbsp milk

For The Garnish
1 tbsp finely chopped coriander (dhania)

For the rice

    For the rice
  1. Combine the saffron and milk in a small bowl, mix well and keep aside.
  2. Heat the oil in a deep kadhai, add the onions and deep-fry, till they turn golden brown in colour. Drain on an absorbent paper.
  3. Combine the fried onions, rice, salt and saffron-milk mixture in a deep bowl and toss gently. Keep aside.

For the masoor mixture

    For the masoor mixture
  1. Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
  2. Add the prepared paste and 1 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  3. Add the soaked and drained masoor, salt and 1½ cups of water and mix well. Cover with a lid and cook on a medium flame for 10 minutes or till the masoor is cooked, while stirring occasionally. Keep aside.

How to proceed

    How to proceed
  1. Divide the rice into 2 equal portions and keep aside.
  2. Pour 1 tbsp of milk in a greased baking dish.
  3. Put 1 portion of rice in it and spread it evenly.
  4. Put the masoor mixture over it and spread it evenly.
  5. Put the 2nd portion of the rice over it and spread it evenly.
  6. Pour the remaining 1 tbsp of milk evenly over it.
  7. Cover with a lid and bake in a pre-heated oven at 200°c (400°f) for 10 minutes or microwave on high for 4 to 5 minutes.
  8. Serve hot garnished with coriander.
Nutrient values (Abbrv) per serving
Energy210 cal
Protein7.7 g
Carbohydrates36.8 g
Fiber3.7 g
Fat3.3 g
Cholesterol1.2 mg
Sodium7.9 mg


Masoor and Tomato Biryani
 on 22 Jun 20 06:23 PM

Easy to make. But you missed adding tomato in the method and so did I. So it didn''t taste wall as it should be.
Tarla Dalal
06 Aug 20 01:27 AM
   Hi, Sorry for the mistake from our end.Tomatoes to be added in the 3rd step.
Masoor and Tomato Biryani
 on 22 Mar 14 01:14 PM

Masoor and Tomato Biryani very nice vegetarian biryani with masoor, tomato and fried onions taste really very good. I love this recipe.