You are here: Home > Course > Main Course > Indian Rice > Traditional Indian Rice Recipes > Masoor and Tomato Biryani Masoor and Tomato Biryani by Tarla Dalal 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. 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Close 06 Aug 2020 This recipe has been viewed 32016 times 4/5 stars 100% LIKED IT 2 REVIEWS ALL GOOD मसूर एण्ड टमॅटो बिरयानी - हिन्दी में पढ़ें (Masoor and Tomato Biryani in Hindi) મસૂર અને ટમેટાની બિરયાની - ગુજરાતી માં વાંચો (Masoor and Tomato Biryani in Gujarati) Masoor and Tomato Biryani recipe - How to make Masoor and Tomato Biryani Tags Traditional Indian Rice Recipesbiryani recipes across India BakedIndian PartyOvenPanLunch Biryani Soaking time: 6 hours Preparation Time: 15 mins Cooking Time: 15 mins Baking Time: 15 minutes Baking Temperature: 200°C (400°F) Total Time: 4056 hours 45 minutes 6Makes 6 servings Show me for servings Ingredients For The Rice3 cups cooked rice (chawal)1 tbsp milk1/4 tsp saffron (kesar) strands oil for deep-frying3/4 cup thinly sliced onions salt to tasteFor The Masoor Mixture3/4 cup whole masoor (whole red lentil) , soaked for 6 hours and drained1 tbsp oil1/4 cup finely chopped onions3/4 cup finely chopped tomatoesTo Be Ground Into A Smooth Paste (using Little Water)4 garlic (lehsun) cloves6 whole dry kashmiri red chillies , broken into pieces1 tbsp coriander (dhania) seeds1 1/2 tsp cumin seeds (jeera)4 tsp poppy seeds (khus-khus)25 mm (1") piece ginger (adrak)Other Ingredients2 tbsp milkFor The Garnish1 tbsp finely chopped coriander (dhania) Method For the riceFor the riceCombine the saffron and milk in a small bowl, mix well and keep aside.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.Combine the fried onions, rice, salt and saffron-milk mixture in a deep bowl and toss gently. Keep aside.For the masoor mixtureFor the masoor mixtureHeat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.Add the prepared paste and 1 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.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 proceedHow to proceedDivide the rice into 2 equal portions and keep aside.Pour 1 tbsp of milk in a greased baking dish.Put 1 portion of rice in it and spread it evenly.Put the masoor mixture over it and spread it evenly.Put the 2nd portion of the rice over it and spread it evenly.Pour the remaining 1 tbsp of milk evenly over it.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.Serve hot garnished with coriander. Nutrient values (Abbrv) per servingEnergy210 calProtein7.7 gCarbohydrates36.8 gFiber3.7 gFat3.3 gCholesterol1.2 mgSodium7.9 mgClick here to view calories for Masoor and Tomato Biryani