Masoor Pulao

 

Masoor Pulao

About the Recipe

Yields: 6–8 portions
Total time: 2 hr 30 min
Cooking time: 1 hr 30 min

Masoor Pulao is that comforting yet regal rice dish that quietly challenges even the best chicken biryanis. Made with black masoor dal, aromatic rice, and gentle layers between rice, the addition of boiled eggs and fried potatoes makes it satisfying in every bite.

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Ingredients

Main Ingredients

• 600 gm – Basmati Rice (Soaked for 1 hour)

• 200 gm – Whole Brown Lentils (Soaked for 1 hour)

• 3–4 – Bay Leaves

• ½ tsp – Black Peppercorns

• ½ tsp – Cloves

• ½ tsp – Star Anise

• 1 tsp – Cumin Seeds

• ½ Stick – Cinnamon

• 2 tsp – Turmeric Powder

• 2 tsp – Red Chilli Powder

• 2 tsp – Coriander Powder

• ½ cup – Oil

• 1 cup – Fried Onions

• 2 tbsp – Ginger-Garlic Paste (total)

• 2 small – Tomatoes, chopped

• 3–4 – Green Chillies, Slitted

• 3–4 – Dried Red Chillies

• 2 stems – Curry Leaves, chopped

• 1 small – Capsicum, fried pieces

• 2 small – Potatoes, fried pieces

• 3 – Boiled Eggs, halved

• Fresh Mint & Coriander Finely Chopped

• Ghee – For finishing shine
  
  

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Method

1. Wash and soak the rice and black masoor separately for about 1 hour.

2. Meanwhile, prepare all your dry and whole spices.

3. In a large pot, bring water to a boil.

4. Add soaked masoor, 4–6 cloves, 4–6 star anise, 1 tsp turmeric, and salt.

5. Add 1 tablespoon ginger-garlic paste, mix, and cook the masoor until 70–80% done (the grains should retain their shape).

6. Strain the masoor and reserve the boiling water — this will be used later for flavor.

7. Heat 2 tbsp oil in a separate pan.

8. Add the remaining whole garam masala, dry red chillies, curry leaves, and green chillies.

9. Once fragrant, add the bilista and 1 tablespoon of ginger-garlic paste.

10. Add tomatoes and ½ cup reserved masoor water.

11. Mix in the turmeric, red chilli, and coriander powders.

12. Cook till the mixture becomes a thick masala.

13. Add the boiled masoor, fried capsicum, and fried potatoes.

14. Adjust the consistency using reserved masoor water as per how masaledar you like it.

15. Once done, set this masala aside.

16. Bring a pot of water to a boil.

17. Add the soaked rice, 4–6 cloves, 4–6 star anise, 1 tsp turmeric, and salt.

18. Drizzle 1 tbsp oil, and cook the rice till 80% done.

19. Drain and set aside for layering.

20. Grease a biryani handi or heavy pot with ghee or oil.

21. Spread a layer of cooked rice, then a layer of masoor masala.

22. (Optional Tip) For a richer version, alternate one layer of sukha kheema with masoor masala. Adjust the masoor quantity slightly to balance.

23. Add boiled eggs, mint, and coriander between layers.

24. Finish with a final layer of rice.

25. Cover tightly and dum (steam) on medium flame for 30–35 minutes.

26. Once cooked, open the lid carefully.

27. Drizzle a spoon of ghee for shine and aroma.

28. Garnish with bilista, fresh mint, and coriander.

29. Serve hot, straight from the handi — with pride.
    
    

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Plating & Garnishing

• Serve in a handi or wide dish topped with fried onions and mint.

• Place halved boiled eggs neatly on top.

• Brush a little melted ghee over rice for a glossy finish.
  
  

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Chef’s Notes

• Do not overcook the masoor; it should retain its bite.

• Always use the masoor stock for flavor instead of plain water.

• If adding kheema, reduce masoor masala slightly for balance.

• Fried onions and mint are essential for that pulao aroma.