Dal Biryani: The Perfect Vegetarian Biryani Alternative
Dal Biryani is a delightful vegetarian twist on the classic biryani, offering a rich and flavorful alternative to traditional meat-based versions. This dish combines creamy toor dal, fragrant basmati rice, and a variety of textures through layers of fried onions, potatoes, raisins, and cashews. Cooked using the traditional layering technique and slow-cooked to perfection, Dal Biryani is packed with aromatic spices and can be enhanced with a touch of saffron or smoky charcoal. Perfect for parties, potlucks, or family dinners, this dish proves that vegetarian cuisine can be just as indulgent and satisfying as any non-vegetarian meal. Served alongside cooling raita, Dal Biryani is a culinary experience that celebrates the art of Indian cooking and will impress both vegetarians and meat-eaters alike.
Equipment
- 2 Close lid pots or Pressure cooker For Rice and Dal
- 1 Frying Pan Frying nuts and birista
- 1 Strainer/colander
- 1 Measuring cups and spoons
- 2-3 Small to medium bowls
- Other standard cooking equipments
Ingredients
For Frying
- 1 medium-sized potato cubed
- 2 onions thinly sliced
- 2 tbsp yellow raisins
- 2 tbsp cashews
For Dal Preparation
- 1 cup toor dal
- ½ tsp turmeric powder
- salt to taste
For Rice Preparation
- 2 green cardamom pods
- 5-6 black peppercorns
- 3-4 cloves
- 1 black cardamom pod
- 1 bay leaf
- ½ cinnamon stick
- ½ tbsp shahi jeera caraway seeds
- 3 cups basmati rice soaked for 2 hours
- salt to taste
- 2 tsp ghee
For Dal Cooking
- 6 tbsp oil
- 2 tbsp ghee
- ½ tsp jeera cumin seeds
- 1 piece of mace
- ½ cinnamon stick
- 3-4 cloves
- 1 star anise
- 2 green cardamom pods
- 2 red bor chilies or dried red chilies
- 1 bay leaf
- 1 large onion finely chopped
- 2 tbsp ginger-garlic paste
- 1 tbsp green chili paste
- 1 cup chopped green onions scallions
- ½ tsp turmeric powder
- 1½ tbsp Kashmiri red chili powder
- 2 tbsp coriander powder
- 3 medium-sized tomatoes diced
- salt to taste
- ½ tsp garam masala powder
- 1 tbsp kasoori methi dried fenugreek leaves
For Assembly and Garnish
- saffron water optional or food color (optional)
- chopped mint leaves for garnish
- chopped coriander leaves for garnish
Instructions
Preparation Steps
- Soak the 1 cup toor daland 3 cups basmati rice in separate containers for at least two hours. This helps soften them for cooking.
Cook the Dal
- In a pot, add the soaked toor dal and enough water to submerge it. Add ½ tsp turmeric powder and salt. Cover the pot and cook on medium flame for about 5–7 minutes until the dal is semi-cooked but not mushy. Set aside.
Fry the Ingredients
- Heat oil in a pan and fry the 1 medium-sized potato cubed until they turn light golden brown. Remove and place them on a paper towel to drain excess oil.
- In the same oil, fry the sliced 2 onions until golden brown to make birista (crispy fried onions). Remove and set aside.
- Next, fry the 2 tbsp yellow raisins and 2 tbsp cashews until golden and set aside as well.
Cook the Rice
- In a large pot of boiling water, 2 green cardamom pods, 5-6 black peppercorns, 3-4 cloves, 1 black cardamom pod, 1 bay leaf, ½ cinnamon stick, ½ tbsp shahi jeera, and salt.
- Add the soaked basmati rice along with 2 tsp ghee. Boil until the rice is semi-cooked (about halfway done).
- Drain and set aside.
Prepare the Dal Mixture
- In a large pot, heat 6 tbsp oil and 2 tbsp ghee over medium flame. Add ½ tsp jeera, 1 piece of mace, ½ cinnamon stick, 3-4 cloves, 1 star anise, 2 green cardamom pods, 2 red bor chilies, and 1 bay leaf.
- Once fragrant, add 1 large onion (chopped) and sauté until golden brown. Stir in 2 tbsp ginger-garlic paste and 1 tbsp green chili paste; cook until aromatic.
- Add 1 cup chopped green onions followed by ½ tsp turmeric powder 1½ tbsp Kashmiri red chili powder, 2 tbsp coriander powder, 3 medium-sized tomatoes (diced), and salt to taste. Cook until the oil separates from the mixture.
- Add the cooked dal to this mixture along with ½ tsp garam masala powder and 1 tbsp kasoori methi. Stir well to combine. Toss in the fried potatoes and a small portion of birista for added flavor.
Layering the Biryani
- In a large pot or biryani handi, spread a layer of the prepared dal mixture at the bottom.
- Sprinkle a small amount of birista on top of the dal layer.
- Add a layer of semi-cooked rice over it evenly.
- Drizzle a few drops of ghee over the rice to keep it moist.
- Sprinkle birista along with chopped mint leaves and coriander leaves on top of the rice.
- Repeat these layers with another portion of dal mixture followed by rice.
- Garnish with saffron water or food color (optional), birista, chopped mint leaves, chopped coriander leaves, fried raisins, and cashews.
Final Cooking (“Dum”)
- Place a heavy-bottomed pan on medium heat and set your biryani pot on top of it. Cover with a tight-fitting lid or seal with dough to trap steam inside. Cook for about 12–15 minutes on medium flame so that all flavors meld together beautifully.
- Optional: For an authentic smoky touch, place a small bowl with hot charcoal inside the biryani pot after cooking is done. Drizzle ghee over the charcoal to create smoke; cover immediately and let it infuse for about 2–3 minutes.
Serving Suggestions
- Serve your flavorful Dal Biryani hot with cooling raita or a fresh salad on the side for a complete meal! Enjoy this hearty vegetarian dish that’s perfect for any occasion!