“Masoor Pulav” …… A delicious rice and lentil pulav made nutricious using brown basmati rice …… An infinitely tasty pulav that’s goes well with any spicy curry ......
Masoor Pulav / Biryani is a dish prepared in the Northern parts of India. A yummy dish, but should be prepared spicy if serving with curds, raita or dal and a little bit medium if serving with spicy curry. You can prepare both pulav or biryani with the same. Biryani is prepared a little bit spicier and can be served as it is while pulav is milder on spices and tastes better with a spicy curry. This is prepared by cooking both rice and masoor together as well as separately and then mixing it. I prefer the later as I feel the cooking times of both varies as well as if cooked together there will be darker unsuitable colour of the same and also the texture can be more like that of khichidi. I have also prepared this using brown basmati rice which is much more healthier than the normal polished one.
Brown Basmati Rice : 2 cups
Masoor : 1 cup
Onions : 2 large sized.
Onions : 2 large sized.
Jeera – 2 tsp
Cinnamon – 2” length 3-4 pieces.
Pepper –1 tsp
Cloves – 6-7
Green Cardamoms – 2-3
Black Cardamoms – 2-3
Crushed Jaivitri – ¼ tsp
Star anise – 2
Bay leaves – 2
Curry leaves – 6-8
Salt to taste.
Ghee : ½ cup
Here is the step by step procedure for making of Masoor Pulav ...........
Wash one cup of masoor properly and soak in plenty of water for 2-3 hours. Wash well and drain off the excess water.
Put it in a pressure cooker pan with water about an inch level above the masoor and pressure cook to 2 whistles. Remove and keep aside to cool.
Wash and soak two cups of brown basmati rice in water for 2-3 hours. Wash well again and drain off the excess water.
Put the rice in a pressure cooker pan with 4 cups of water and pressure cook to 2-3 whistles. Remove and keep aside to cool. Brown basmati rice needs more cooking time so I pressure cook it or else it remains uncooked at times when cooked directly and I always prefer the rice well cooked.
Slice thinly 2 large sized onions and keep it ready aside.
In a thick bottomed kadai add in the ½ cup of ghee. When hot, lower the heat and add in jeera, pepper, cloves, green cardamoms crushed, black cardamoms crushed, crushed jaivitri, star anise, bay leaves, curry leaves and fry for a few minutes. You can add in a few cashew nuts if desired. I have not.
Now add in the sliced onions and fry for a few minutes, till they are just translucent, do not brown them.
Now add in the cooked brown basmati rice and mix well, let cook on slow fire if there is any excess water to let the water evaporate if any.....
Add in the cooked masoor, salt to taste and mix well. Lower the heat and cook till done.
There should be no trace of water whatsoever. Garnish with finely chopped coriander leaves if desired.
I have not prepared this pulav spicy but a little bit bland as I served it with a spicy egg curry. You can increase the spice level if desired and make it spicier and serve with dal, ratia etc. as per your desire. Serve the pulav hot with any accompaniment of your choice.
You can prepare the same with normal basmati rice too in which case do not pressure cook the rice, but add it to the kadai after the step of frying onion and add 4 cups of boiling water. Cover and cook till 80% done. Then add in the pressure cooked masoor and mix well. And cook all till done. You may choose any method.