Dal Biryani with Moong

Name: Dal Biryani with Moong
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1½ cups (300 g) aged basmati rice, rinsed in several changes of water until the water runs nearly clear, then soaked 30 minutes and drained; 1 leaf (½ g) bay leaf; 4 pods (1 g) green cardamom pods, lightly cracked; 4 whole (½ g) whole cloves; 1 2-inch (5 cm) stick (3 g) cinnamon stick; 1 tbsp (15 g) kosher salt, for the parboiling water; ¾ cup (150 g) split yellow moong dal, rinsed until water runs clear, then soaked 30 minutes and drained; ¼ tsp (½ g) ground turmeric; ¼ tsp (1½ g) kosher salt; 4 tbsp (56 g) ghee; 2 large (300 g) yellow onions, halved and sliced into thin half-moons about ⅛ inch (3 mm) thick; 1 tsp (2 g) cumin seeds; 1 tbsp (10 g) fresh ginger, peeled and finely grated; 4 cloves (12 g) garlic cloves, minced; 2 whole (10 g) green chilies (serrano or Indian green chili), slit lengthwise, seeds left in for more heat; 2 medium (250 g) ripe tomatoes, finely chopped; ½ cup (120 g) plain whole-milk yogurt, at room temperature, whisked smooth; ½ tsp (1 g) ground turmeric; 1 tsp (2 g) Kashmiri red chili powder; 2 tsp (4 g) ground coriander; 1 tsp (2 g) garam masala; 1 tsp (6 g) kosher salt; ½ cup, packed (15 g) fresh mint leaves, roughly chopped; ½ cup, packed (20 g) fresh cilantro, leaves and tender stems, roughly chopped; ¼ tsp (0.2 g) saffron threads, lightly crushed between fingers; 3 tbsp (45 ml) whole milk, warmed until steaming but not boiling; 1 tbsp (15 ml) fresh lemon juice; 1 tbsp (14 g) ghee, melted

From the MyKitchenBank Kitchen

Fragrant basmati rice layered with a tomato-yogurt masala and tender split yellow moong dal, then steamed "dum" style with saffron, mint and golden fried onions. A complete, deeply spiced vegetarian one-pot meal that needs only a simple raita alongside.

Prep: 20 min
Cook: 1 hr 15 min
Wait: 40 min
Total: 2 hr 15 min
Makes: About 8 cups biryani (4 generous servings)

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Ingredients

4 servings

For the rice
1½ cups (300 g) aged basmati rice, rinsed in several changes of water until the water runs nearly clear, then soaked 30 minutes and drained
1 leaf (0.5 g) bay leaf
4 pods (1 g) green cardamom pods, lightly cracked
4 whole (0.5 g) whole cloves
1 2-inch (5 cm) stick (3 g) cinnamon stick
1 tbsp (15 g) kosher salt, for the parboiling water
For the dal
¾ cup (150 g) split yellow moong dal, rinsed until water runs clear, then soaked 30 minutes and drained
¼ tsp (0.5 g) ground turmeric
¼ tsp (1.5 g) kosher salt
For the masala
4 tbsp (56 g) ghee
2 large (300 g) yellow onions, halved and sliced into thin half-moons about ⅛ inch (3 mm) thick
1 tsp (2 g) cumin seeds
1 tbsp (10 g) fresh ginger, peeled and finely grated
4 cloves (12 g) garlic cloves, minced
2 whole (10 g) green chilies (serrano or Indian green chili), slit lengthwise, seeds left in for more heat
2 medium (250 g) ripe tomatoes, finely chopped
½ cup (120 g) plain whole-milk yogurt, at room temperature, whisked smooth
½ tsp (1 g) ground turmeric
1 tsp (2 g) Kashmiri red chili powder
2 tsp (4 g) ground coriander
1 tsp (2 g) garam masala
1 tsp (6 g) kosher salt
For layering and finishing
½ cup, packed (15 g) fresh mint leaves, roughly chopped
½ cup, packed (20 g) fresh cilantro, leaves and tender stems, roughly chopped
¼ tsp (0.2 g) saffron threads, lightly crushed between fingers
3 tbsp (45 ml) whole milk, warmed until steaming but not boiling
1 tbsp (15 ml) fresh lemon juice
1 tbsp (14 g) ghee, melted

Equipment (8)

5-quart (4.7 L) heavy-bottomed pot or Dutch oven with tight lid
4-quart (3.8 L) or larger pot for parboiling rice
Medium saucepan (2-quart / 1.9 L) for the dal
Fine-mesh strainer and large colander
Slotted spoon
Aluminum foil
Flat skillet or tawa to set under the pot (optional but helpful)
Small bowl for saffron milk

Steps

Before you start

Rice and dal both need soaking, so start at least 30 minutes before you plan to cook. Timing: about 2 hours 15 minutes in total.
Use split yellow moong dal (moong dal without skin). Whole green moong or moong with skin takes far longer and will not match the rice.
Take the yogurt out of the fridge 20 minutes ahead so it doesn't curdle when it hits the hot masala.
Choose a heavy-bottomed 5-quart (4.7 L) pot with a tight-fitting lid, and a large saucepan or second pot of at least 4 quarts (3.8 L) for parboiling the rice.
Have a sheet of foil and a flat skillet or tawa ready for sealing and gently heating the pot later.

1
Soak rice and dal
- Rinse the basmati in a bowl under cold water, swishing gently and draining, 5 to 6 times until the water runs almost clear.
- Cover with plenty of fresh water and soak 30 minutes.
- In a separate bowl, rinse the moong dal until the water is clear, then cover with water and soak 30 minutes.
- While they soak, slice the onions, chop the tomatoes, herbs, ginger and garlic.
- Crush the saffron into the warm milk in a small bowl and let it steep.
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Ready when: Soaked rice turns opaque white and the dal looks slightly plump
Tip: Gentle swishing matters: aged basmati breaks easily when soaked and handled roughly.
2
Cook the dal
- Drain the dal and put it in a medium saucepan with 2 cups (480 ml) fresh water, the turmeric and the salt.
- Bring to a boil over medium heat, skim off any foam, then reduce to a gentle simmer.
- Cook uncovered 8 to 10 minutes, stirring once or twice.
- Drain well in a fine-mesh strainer and set aside.
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Ready when: Grains are tender when pressed between two fingers but still hold their shape; they should not be mushy or broken down
Tip: Undercook slightly. The dal finishes cooking during the steaming stage, and overcooked moong turns to paste.
3
Fry the onions
- Heat the 4 tbsp ghee in the 5-quart pot over medium heat.
- Add the sliced onions with a pinch of the masala salt (take it from the 1 tsp) and cook, stirring every minute or two, for 14 to 16 minutes, lowering the heat slightly if they brown too fast.
- Scoop out about half of the onions with a slotted spoon onto a plate, leaving the ghee in the pot.
- Spread them out so they crisp as they cool.
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Ready when: Onions are deep golden brown and slightly crisp at the edges, with no black spots
Tip: Pull the onions a shade before they look finished; they keep darkening from residual heat and burnt onion tastes bitter.
4
Build the masala
- With the remaining onions and ghee still in the pot over medium heat, add the cumin seeds and cook 30 seconds until they sizzle and smell toasty.
- Stir in the ginger, garlic and green chilies and cook 1 minute.
- Add the tomatoes, turmeric, chili powder, ground coriander and the remaining salt.
- Cook 6 to 7 minutes, mashing the tomatoes with your spoon.
- Reduce the heat to low, then stir in the yogurt a spoonful at a time, and cook 2 minutes more.
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Ready when: Tomatoes have broken down into a thick paste and ghee begins to glisten at the edges of the masala
Tip: Add the yogurt gradually over low heat while stirring constantly so it doesn't split.
5
Fold in the dal
- Add the drained dal and the garam masala to the masala.
- Stir gently for 2 to 3 minutes over medium-low heat so the dal is coated and the mixture is thick and moist rather than soupy.
- Remove from the heat and press into an even layer on the bottom of the pot.
- Sprinkle with half of the mint and half of the cilantro.
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Ready when: Mixture is thick and scoopable, with no pool of liquid on the bottom of the pot
Tip: If it looks watery, cook 1 to 2 minutes longer. Excess liquid makes the bottom layer scorch or the rice soggy.
6
Parboil the rice
- Bring 2 liters (8 cups) of water to a rolling boil in the large pot over high heat, then add the salt, bay leaf, cardamom, cloves and cinnamon stick.
- Drain the soaked rice and add it.
- Boil 5 to 6 minutes, stirring once gently after the first minute.
- Test a grain: drain immediately into a colander as soon as it is ready, discarding the whole spices if you like, and do not rinse.
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Ready when: Grains have doubled in length and break easily when pressed, but a firm white dot remains in the center (about 70 to 80% cooked)
Tip: Overcooked parboiled rice turns mushy during steaming. When in doubt, drain a minute early.
7
Layer the biryani
- Spoon the hot rice evenly over the dal masala without pressing it down.
- Scatter the remaining mint and cilantro over the top, then the reserved fried onions.
- Drizzle with the lemon juice, the saffron milk (in streaks, so some areas stay white) and the melted finishing ghee.
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Ready when: Rice sits in a fluffy mound with golden saffron streaks and onions evenly scattered
Tip: Keep the layers separate: stirring now would mix the dal into the rice and give a khichdi-like result.
8
Seal and steam (dum)
- Cover the pot with a sheet of foil pressed around the rim, then set the lid on firmly.
- Place over medium-high heat for about 3 minutes until you see steam escaping and smell the spices.
- Immediately reduce to the lowest heat, set the pot on a skillet or tawa if you have one, and cook undisturbed for 20 minutes.
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Ready when: Steam escapes in a steady thin stream at the lid edge and a toasty, buttery aroma fills the kitchen
Tip: Do not lift the lid while steaming; lost steam means undercooked rice.
9
Rest the pot
- Turn off the heat and leave the pot sealed and undisturbed for 10 minutes.
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Ready when: Rice is fully tender when you open the lid, with no hard center
10
Fluff and serve
- Remove the foil and lid.
- Using a large spoon, gently fold from the bottom up so the dal masala, rice and saffron streaks mix lightly, being careful not to mash the grains.
- Serve hot with raita, sliced onion and lemon wedges.
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Ready when: Grains are separate, long and fluffy, tinted yellow and white, with the dal evenly distributed
Tip: Fold with a flat spatula or large spoon rather than a whisk-like stir to protect the long grains.

Good to know

Tips

Aged basmati gives the longest, most separate grains; avoid quick-cook or short-grain rice.
Season the parboiling water well: it should taste noticeably salty like mild seawater, since this is the main seasoning for the rice.
A heavy pot and a skillet under it prevent scorching during the dum; if your stove runs hot, add a folded dish towel under the lid for extra insulation.
For more heat, add a pinch of chili powder to the rice layer or serve with sliced green chilies; for less, remove the chili seeds.

Make ahead

Soak the rice and dal up to 2 hours ahead, keeping them submerged at room temperature. The fried onions and masala can be made up to 1 day ahead and refrigerated; reheat the masala gently before layering. Parboil the rice and assemble just before the dum step.

Storage & reheating

Room temperature: up to 2 hours after cooking. Fridge: up to 3 days in an airtight container. Freezer: up to 2 months in freezer-safe containers. Reheat single portions covered in the microwave with 1 tablespoon of water per serving for 1½ to 2 minutes, or in a covered pan over low heat for 8 to 10 minutes, until steaming hot throughout.

Substitutions

ghee → Half neutral oil and half unsalted butter, or all vegetable oil. Ghee gives the most authentic nutty flavor; oil makes it lighter but less rich.
plain whole-milk yogurt → Unsweetened coconut or soy yogurt. Makes the dish vegan when paired with oil and a plant milk; the tang will be slightly milder.
split yellow moong dal → Masoor dal (split red lentils). Simmer only 6 to 7 minutes; it softens faster and will be more mushy.
saffron threads → 1/8 tsp ground turmeric stirred into the warm milk. Provides color but not saffron's floral aroma.