Simple and delicious Biryani. Serve with raita or as it is.
Dal Biryani

Ingredients:
Basmati Rice – 500 gms
Toor Dal – 100 gms
Onions – 1 cup, finely chopped
Asafoetida Powder – little
Cumin Seeds – 1/4 tsp
Ginger – 1/2 tsp, peeled, finely chopped
Garlic – 2 cloves, peeled, finely chopped
Oil as required
Mustard Seeds – little
Bay Leaf – 1
Saunf – 1/4 tsp
Tomatoes – 1/2 cup, finely chopped
Carrot – 1/2 cup, finely chopped
Potatoes – 1/2 cup, finely chopped
Beans – 1/2 cup, finely chopped
Coconut – 1/4 cup, finely chopped or grated
Turmeric Powder – a pinch
Cloves – 1 or 2

Method:
1. Wash the rice and dal together.
2. Drain well and pour 3 to 4 cups of water.
3. Add salt, turmeric powder and asafoetida powder.
4. Heat little oil in a pan.
5. Fry the mustard seeds, saunf, bay leaves and cloves for 30 to 60 seconds.
6. Add the onions and saute for a minute.
7. Add the garlic, ginger, tomatoes, carrot, potatoes, beans and salt.
8. Mix well and cook for 2 to 3 minutes.
9. Transfer these to the pressure cooker and add 1 more cup of water.
10. Add the weight and pressure cook until 3 whistles or until cooked.
11. Remove and wait for the pressure to reduce.
12. Open the lid and stir gently until mixed.
13. Serve hot as it is or with sidedish of choice.

Note: image is for illustration purposes only and not that of the actual recipe.

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