Masoor Pulao — Challenge to Chicken Biryani
Masoor Pulao is a comforting yet regal rice dish that can quietly challenge even a good chicken biryani. Made with fragrant basmati rice and whole brown masoor, this pulao gets its character from whole spices, fried onions, potatoes, boiled eggs, and fresh herbs. Each spoonful brings together aromatic rice, earthy lentils, and crisp fried goodness.
Ingredients List
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| Sr. | Weight | Units | Name |
|---|---|---|---|
| For the Rice & Masoor | |||
| • | 600 | g | Basmati rice (soaked for 1 hour) |
| • | 200 | g | Whole brown masoor (soaked for 1 hour) |
| • | 10 | g | Turmeric powder (approx. 2 tsp) |
| • | 10 | g | Salt, to taste |
| Whole Spices | |||
| • | 6 | g | Bay leaves (3–4 nos) |
| • | 2.5 | g | Black peppercorns (approx. ½ tsp) |
| • | 2.5 | g | Cloves (approx. ½ tsp) |
| • | 2.5 | g | Star anise (approx. ½ tsp) |
| • | 5 | g | Cumin seeds (approx. 1 tsp) |
| • | 3 | g | Cinnamon stick (½ stick) |
| For the Masala | |||
| • | 120 | ml | Oil (½ cup) |
| • | 150 | g | Fried onions (1 cup) |
| • | 30 | g | Ginger-garlic paste (2 tbsp) |
| • | 150 | g | Tomatoes, chopped (2 small) |
| • | 20 | g | Green chillies, slit (3–4 nos) |
| • | 15 | g | Dried red chillies (3–4 nos) |
| • | 10 | g | Curry leaves, chopped (2 stems) |
| • | 10 | g | Red chilli powder (2 tsp) |
| • | 10 | g | Coriander powder (2 tsp) |
| For Layering & Garnishing | |||
| • | 100 | g | Capsicum, fried and cut into pieces (1 small) |
| • | 200 | g | Potatoes, fried and cut into pieces (2 small) |
| • | 150 | g | Boiled eggs, halved (3 eggs) |
| • | 15 | g | Fresh mint leaves, finely chopped |
| • | 15 | g | Fresh coriander leaves, finely chopped |
| • | 30 | g | Ghee, for finishing |
Method / Instructions
- 1. Prepare Masoor: Drain soaked whole brown masoor, cover with water in a saucepan with a little salt, and cook until tender yet firm. Drain and set aside.
- 2. Prepare Rice: In a large pot of boiling salted water, add bay leaves, black peppercorns, cloves, star anise, cumin seeds, and cinnamon. Add soaked basmati rice and cook until 70–80% done. Drain immediately.
- 3. Make Masala: Heat oil in a heavy pot, add whole spices, ginger-garlic paste, chopped tomatoes, green chillies, dried red chillies, curry leaves, turmeric, red chilli powder, and coriander powder. Cook until tomatoes soften.
- 4. Add Masoor: Gently fold cooked masoor into the masala, coat well without breaking the lentils, adjust salt, and cook for a few minutes.
- 5. Layer Pulao: Keep masoor masala at the bottom of the pot. Layer with partially cooked basmati rice, fried onions, fresh mint, coriander, fried potatoes, capsicum, and halved boiled eggs on top.
- 6. Dum Cook: Cover tightly and cook on low heat for 20–25 minutes. Rest covered for 10 minutes before opening.
- 7. Finish & Serve: Gently fluff from the sides, drizzle with ghee, and serve hot! Jamjo ane Jamarjo!
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| π₯ Calories | 180 Kcal |
| πͺ Protein | 5.3 g |
| πΎ Carbohydrates | 27.7 g |
| π₯ Total Fat | 5.9 g |
| π§ Saturated Fat | 1.0 g |
| π± Dietary Fibre | 2.8 g |
| π¬ Total Sugars | 2.0 g |
| π§ Sodium | 240 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Notes & Tips
Chef’s Note
- Do not overcook the masoor; the lentils should remain whole and slightly firm so they retain their character in the pulao.
- Cook the rice only to 70–80% before layering so it finishes perfectly during dum without becoming mushy.
Tips & Tricks
- Use a heavy-bottomed pot for dum to distribute heat evenly and prevent the masoor masala from catching at the base.
- Drizzle ghee immediately after switching off the flame and keep covered during the resting period for maximum aroma.
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