Simple Gluten Free Kitchen

Lentil Biryani | Sabut Masoor Daal Biryani

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Thinking of one pot meals brings to mind – soup, risotto, stew, pilaf, biryani and chilli.  If you are familiar with biryani then you know, it is a flavorful one pot rice dish that originated in Persia and became big part of Indian cuisine during Mughal rule.  While it is mostly made with meat or poultry but trust me vegetarian biryanis also exist.  I have already shared a veggie biryani with methi on my blog and happy to be adding this lentil biryani in easy one pot meals.

This recipe was first shared in 2012. I have updated some photos and added video on YouTube.

 

 

This lentil biryani is full of traditional flavors and easy enough to make on a weeknight and impressive enough to serve for brunch or dinner on special occasions. I have used whole red lentils or brown lentils, popularly called sabut masoor ki daal in Hindi. This lentil is brown in color from outside, and orange from inside.

While making biryani the skill lies in cooking the rice to perfection and retaining the flavor and aroma of spices by ‘Dum method’. In this process semi cooked ingredients like rice, meat /lentil or vegetables are placed in a pot sealed with flour dough and cooked on low heat. Sealing captures the moisture within the food and releases maximum flavor. I do not use dough but seal the edges tightly with foil or with cloth. It works fine if you have a really tight fitting lid on your pot.

 

 

Although, making biryani is a lengthy process but this lentil biryani does not take long to cook. It is a nutritious combination of protein and carbohydrates, making it a complete meal when served with fresh green salad and any raita.  It might look like a pilaf /pulao from distance but it tastes totally unique. The aromatic spices and the dum method used to prepare biryani makes it different from pulao/pilaf. The last 20 -30 minutes of cooking can be done in oven by layering it in the serving dish just like lasagna.

To give it a more tempting look scatter crispy potato slices, caramelized onions, chopped cilantro and sliced raw tomato.

 

 

 

This photo will take you to caramelized onions video

 

I’d love to know your thoughts about this vegetarian dish. If you are vegan, skip yogurt and add extra tomato and lemon juice. Enjoy!

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Lentil Biryani | Sabut Masoor Daal Biryani

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 4-5 servings

This lentil biryani is a perfect healthy vegetarian option of biryani and will appeal to all your guests, vegetarian or otherwise.

Ingredients

    For biryani rice:
  • 1 1/2 cup good quality basmati rice
  • 5 cups water
  • 1/2 tsp cumin seeds
  • 1 tbsp salt
  • 1 black cardamom, broken
  • 1 bay leaf
    • For lentil masala:
  • 1/2 cup dry whole red lentils or (1 can of brown lentils if you must)
  • 3 cups water
  • Salt to taste
  • 1/2 cup sliced onion
  • 1 tbsp each of finely chopped ginger and garlic
  • 3 green chilies, chopped
  • 1 large tomato, chopped
  • 2 fresh mint sprigs, chopped
  • 1/4 cup plain thick yogurt
  • 1 tbsp homemade or store bought biryani masala
  • 1 tsp cumin seeds
  • 2 cloves
  • 1 black cardamom, broken
  • salt to taste
  • 1 tbsp olive oil
  • few threads (1 pinch) of saffron, soaked in 1/4 cup warm water
    • Garnish and Layering
  • 3 potatoes, sliced (1/4" thick)
  • 2 tbsp oil
  • 2 tomatoes, sliced
  • 1 tbsp cilantro, chopped
  • Salt and red chili powder to taste
    • To serve:
  • Raita
  • mint chutney (optional)

Instructions

    Prepare Whole red Lentils
  1. Start by boiling 1/2 cup whole red lentils with water and salt. When tender (it will take about 20 minutes), remove from heat. Strain lentils and set aside, keeping the remaining water for other uses. (Alternatively, you can also use canned lentils. In that case, you will need 1 can of lentils).
    2. Prepare Lentil Masala
  2. Add oil in the same pot. When hot add cumin seeds.
  3. Next add sliced onion, sauté until it takes golden brown color. Add chopped ginger, garlic and green chilies. Sauté for few minutes. Now add chopped tomato, cook until it softens. Use the reserved lentil water to help soften the tomatoes.
  4. Add whipped yogurt. Infuse with biryani masala and chopped mint.
  5. Add lentils. Mix gently and turn off the heat.
    6. Prepare Biryani Rice
  6. In a heavy bottomed pot, boil 5 cups of water with salt, cumin, bay leaf and black cardamom.
  7. Drain water from rice and add it carefully to the boiling water.
  8. Partially cover the pot and cook rice on medium high heat until just done (Check approx. after 6 - 7 minutes. We need par cooked rice, which can be further cooked in 'Dum method'. If the rice is completely cooked the biryani would turn soft and mushy).
  9. Immediately drain rice in a sieve and set aside.
    10. Layering of Biryani
  10. In heavy bottomed 6 qt pot heat oil on medium low heat.
  11. Put a layer of sliced potatoes (Air fry or deep fry the leftover potato slices to garnish). Season potato slices with salt and red chili powder. Flip it over and season the other side as well. If you want one side crispy and the other side soft don't flip the potatoes and let them cook for a minute and then start layering.
  12. First put 1/3rd of rice. Follow with half of lentil masala. Repeat, finishing with a final layer of rice.
  13. Sprinkle saffron water on top.
  14. Cover the pot with a tea towel, and place lid snugly on top, then tie the corners of the tea cloth into a knot on top.
  15. Reduce heat to the lowest or else the biryani bottom might get burnt. Allow it to cook in "Dum" (steam) for 20 minutes. After 20 minutes let it rest for 15-20 minutes before opening.
    16. To serve:
  16. Transfer biryani to a serving dish with a wide rimmed spatula digging deep into the pot.
  17. Garnish the biryani by scattering the crispy potato slices, caramelized onions, and cilantro over top, and the slices of tomato on sides.
  18. Serve with raita, salad and mint chutney.

Notes

I air fried the leftover potato slices after layering in the pot.

If you are a vegan simply skip yogurt and use extra tomato and lemon juice instead.

To make biryani masala at home check my vegetable biryani post.

https://www.simpleglutenfreekitchen.com/2022/05/lentil-biryani.html

 

 

You might also like:

Kanchipuram Style Idli
Mushroom Masala With Quinoa Tabbouleh
Sauteed bathua

Reader Interactions

Comments

  7. This is really an interesting dish and I have learned something about infusing flavor here. The saffron in the milk is a great way to spread the flavor through out the rice. Also, while we all have at least one pot with a tight fitting lid, the flour dough thing is new to me!
    I am trying more and more rice dishes and this one will be added to my group of recipes, especially since this has lentils in it!

    Reply

  9. Oh my gosh this sounds fantastic. I love a one pot dish and your photos are enticing. Lentils are a huge favorite, I am going to try out this recipe for sure. Thanks for sharing.

    Reply

  17. Hi Balvinder,
    I am coming over for dinner. This looks amazing. I love biryani and haven’t made one in a long time. I have never tried a biryani with lentils before . This looks fab!!!

    Reply

  18. YUM! Looks really tasty with lentils! I love Biryani rice but never try lentil. I’m glad that I found your blog, so many delicious recipes ! I love spicy heaty meal too! I’m following you that’s for sure & I’m trying your Biryani lentil this weekend. Have a lovely week! 🙂

    Reply

  19. I’m always looking for new ideas for vegetarian meals and this looks perfect. My husband hates lentils, but I think we can make an exception for this biryani.

    Reply

  33. This would be a complete meal with lentils and rice in it. I make biryani, but never made it with lentils in it, looks like a must-try. I like the garnish of potatoes in this

    Reply

  36. By mistake the Indian Grocery sent me two bags of lentils. Now I know what I am going to prepare, as we are so tired of having masoor dal. The biryani looks so inviting. With potatoes, hubby is surely going to love it.

    Reply

  37. This is my kind of lentil dish, so tasty and nutritious. When I have a whole day to spare I’ll try this one. Thanks so much Balvinder.

    Reply

  38. Balvinder,
    I love the presentation on this recipe and can only imagine how delicious it tastes. We eat lentils frequently, so I will have to give this recipe a try. Thanks

    Reply

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