Food Culture - Lentil Biryani

 

Hello,

Today let's see lentil biryani

Materials:

:: for rice::

Half cup basmati rice

3 glasses of hot water

1 Chakra flower

2 bay leaves

2 cloves

1 tbsp ghee

1/2 tsp salt

:: Masoor Gravy::

1/2 cup lentils

1 tbsp ghee

2 cardamoms

2-3 black pepper

1/4 tsp turmeric

1 tsp Red Kashmiri Chilli

1 finely chopped onion

2 teaspoons ginger garlic paste

1/2 cup curd

1 1/2 tsp coriander powder

1 tsp garam masala

Salt to taste

Action:

1) Soak lentils in water overnight or for 7 to 8 hours. Cook the lentils without adding water for 1 whistle in the cooker. Add some salt while cooking.

2) Heat ghee in a pan, add cardamom and pepper and fry. Add turmeric, red chillies and ginger paste and saute. Add onion and saute until transparent.

3) Now add cooked lentils and 1/2 cup of water. Add a little salt as the lentils are already salted while cooking. Let it cook for some time. Now add garam masala, coriander and cumin seeds and stir. Add spices according to taste. Remove from gas. This gravy should be thick as curd is to be added later after cooling.

4) When the gravy cools down a bit, add the curd and mix well. Add some salt if needed.

5) Basmati rice should be soaked in water for 10 minutes. Then drain the water and soak the rice for 20 minutes.

6. Heat a pan on medium flame. Add ghee to it and let it melt. Add asafoetida, ginger paste and green chilli and fry. Add chopped rice and cook until soft.

7) Once the rice is cooked well, add hot water stir and let it boil on high flame without covering it. As soon as water stops appearing on the surface of the rice, the flame should be reduced and the rice should be steamed with a lid. Let the rice cook properly.

Cooked rice should be kept for some time. Because if gravy is mixed with hot rice, the rice will become cold.

8) Add some ghee and mix. Keep the lid on the rice for 10 minutes on a very low flame.

Note:-

1) Roasting the rice on high flame for 6 to 8 minutes will loosen the rice.

2) If you don't have much time to soak the lentils, soak the lentils in very hot water for 2 hours.

3) If ghee is to be used sparingly, make the gravy in oil and do not add the ghee which is to be added at the end.

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