Masoor Daal Biryani

I love to eat meat and most of the times you’d hear me saying ‘agr biryani bananay ki mehnat krni hi hai to gosht ki hi banao bhyee‘ (Make biryani with meat bruh if you are doing so much effort) *insert facepalm emoji here*. But last week I was so done with eating meat, didn’t want to have daal chawal either so I came up with this recipe. Surprisingly, it turned out good. Even HI looked impressed with daal. Haha

Initially I didn’t plan on sharing the recipe but many of you asked for it when I showcased it on my Instagram stories, lol. So here it goes..

Is adding Qeema to Masoor Daal Biryani mandatory?

Well, it’s not. I added only 1 tbsp of leftover qeema to it that was getting ignored in the refrigerator since forever. My recipe doesn’t call for qeema specially. And well, there are no rules when you are cooking.

My Kitchen, My RulZ 🤘🏻 Haha

About Masoor Daal Biryani: A biryani that looks exactly like usual biryani but is devoid of meat. Made with masoor (kali) daal and lots of love to feed the family.

Rating:  ⭐⭐⭐⭐

Cuisine: Pakistani/Indian/Desi

Course:  Main

Serves:3-4Ease Level: ⭐⭐⭐
Prep Time: 15 mins Quickness: ⭐⭐⭐
Cooking Time: 60 minsSpice Level: ⭐⭐⭐

 Above ratings are out of 5, with 5⭐ being the ‘most’.
Above times do not include soaking and boiling times.

Masoor Daal Biryani – THE RECIPE


chef-hatCooking Spoons
chef-hatCooking pot
chef-hatCutting board
chef-hatBowls to soak daal and rice


chef-hatMasoor daal 250 gm (preferably soaked)
chef-hatOil 200ml
chef-hatGinger Garlic Paste 1 tbsp
chef-hatOnions 2 (medium sized, julienne cut)
chef-hatRed chili powder 1.5 tsp
chef-hatSalt 1.25 tsp (or to taste)
chef-hatCoriander powder 1 tsp
chef-hatCumin powder 1 tsp
chef-hatTomato julienne cut 1 big
chef-hatCoriander Leaves 3 tbsp chopped
chef-hatMint Leaves 3 tbsp chopped
chef-hatLemon 1 sliced
chef-hatAny boxed biryani masala 2 tbsp
chef-hatRed food color 1 tsp (optional)
chef-hatBiryani essence 1 tsp (optional)
chef-hatLeftover qeema (totally optional)

For Rice:

chef-hatRice 1.5 cup (around 400 gms)
chef-hatSalt 2 tsp
chef-hatLemon juice 2 tbsp
chef-hatAll Spices

  • Black Peppercorns 7-8 tsp
  • Cloves 3-4
  • Cinnamon sticks 1-2
  • Green Cardamoms  1-2
  • Star anise 1-2
  • Bay leaves 1-2


chef-hatSoak and boil daal.
chef-hatFry onions in oil until they turn light golden.
chef-hatAdd ginger garlic paste followed by salt and all the masalas. Cook until oil comes on top.
chef-hatThrow in boiled daal and mix (add leftover qeema at this stage if you have)
chef-hatLayer tomatoes, lemon slices, green chilies, chopped coriander and mint leaves over daal mixture.
chef-hatSprinkle red food color over it.
chef-hatCover the lid and cook it on low flame for about 5 mins.
chef-hatSeparately boil rice with all the above stated ingredients until they’re 3/4th done.
chef-hatSpread the boiled rice over the layered daal.
chef-hatGive Dum/ Cook it over low flame for about 20 mins.
chef-hatDish out and enjoy the Masoor Daal biryani with Raita and Salad.


chef-hatAdjust the spices to suit your taste buds.
chef-hatYou can try this with any kind of daal, don’t be afraid of trying.

chef-hatI used Shan Tikka Boti masala because I was out of all biryani masalas in my pantry when i made it.
chef-hatLet the rice rest for about 5-10 minutes after turning off the heat and before removing the lid i.e. after ‘Dum’.

chef-hatYou can make it without mint and coriander leaves. But one of them should be used.

Hope you’ll enjoy trying it out.
I’d love to get your feedback. Feel free to drop a comment below about your experience. And/or tag me on Instagram and Facebook too 🙂

Happy cooking👨‍🍳👩‍🍳

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