Sabut Masoor Biryani (Whole Brown Lentil Biryani, Karachi Style)

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Sabut masoor biryani was the biryani of the end of the month in my mother’s house. When the meat budget was finished, she would soak a bowl of whole masoor in the morning, and by lunchtime the whole street knew from the smell that something special was cooking. We never felt we were missing the meat. Today it is still one of my family’s favourite weekday biryanis, and my children ask for it as often as chicken biryani.

The lentils are boiled until just tender, then cooked in a spicy biryani masala of fried onions, tomatoes, yogurt and whole spices until every grain is coated. Layered with long-grain basmati rice, fresh mint, green chillies and a little orange and yellow colour, it gives you the same dum aroma and colourful plate as a meat biryani, at a fraction of the cost.

If you love lentils, try my creamy kali masoor and mix daal. For a meat biryani on special days, see my nalli biryani.

Why You’ll Love This Sabut Masoor Biryani

• Budget friendly: full biryani flavour without meat.
• Protein rich: whole lentils make it filling and nourishing.
• Great for a crowd: easy to double for guests or a dawat.
• Vegetarian: perfect for meatless days.

Ingredients You Need

Sabut masoor: whole brown lentils, soaked for 2 hours so they cook evenly and keep their shape.

Rice: long-grain sella or basmati rice, soaked for 30 minutes.

Masala: oil, sliced onions, tomatoes, yogurt, ginger garlic paste, red chilli powder, turmeric, coriander powder, salt and biryani masala.

Whole spices: cumin seeds, bay leaves, cloves, black peppercorns, cinnamon and green cardamom.

For layering: green chillies, fresh mint and coriander, ghee, and yellow and orange food colour (or saffron).

My Tips for the Best Masoor Biryani

1. Don’t overcook the masoor. Boil until just tender, so the lentils stay whole and don’t turn mushy in the dum.
2. Fry onions deep golden. They give the masala its colour and sweetness.
3. Bhuno the masala well. Cook until the oil separates before adding the lentils.
4. Cook rice 80% only. The grain should still have a small bite; it finishes in the dum.
5. Salty rice water. The boiling water should taste salty like sea water so the rice is well seasoned.
6. Seal the pot for dum. Use a tight lid or a cloth so the steam stays in.

What to Serve With Masoor Biryani

Serve with cold mint raita, kachumber salad (onion, tomato and cucumber) and a slice of lemon. A glass of chilled lassi or a soft drink completes the plate.

Storing and Reheating

Keep in an airtight box in the fridge for up to 2 days. Sprinkle a little water and reheat covered on low heat or in the microwave so the rice stays soft.

Sabut Masoor Biryani

Whole brown lentils cooked in a spicy tomato, onion and yogurt biryani masala, layered with basmati rice, mint and green chillies and steamed on dum.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 6 people

Course: Main Course

Cuisine: Pakistani

Ingredients Method Notes

Ingredients

  

For the masoor

• 1 cup sabut masoor (whole brown lentils) soaked for 2 hours
• 1 tsp salt

For the masala

• 1/2 cup oil
• 2 large onions thinly sliced
• 1 tsp cumin seeds
• 2 bay leaves
• 4 cloves
• 8 black peppercorns
• 1 small cinnamon stick
• 4 green cardamoms
• 1 tbsp ginger garlic paste
• 3 medium tomatoes chopped
• 1/2 cup yogurt whisked
• 1 1/2 tsp red chilli powder
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 2 tbsp biryani masala
• 1 tsp salt or to taste

For the rice and layering

• 3 cups basmati or sella rice about 500 g, soaked 30 minutes
• 2 tbsp salt for boiling water
• 4 green chillies whole or slit
• 1/2 cup fresh mint leaves
• 1/4 cup fresh coriander chopped
• 2 tbsp ghee
• 1/4 tsp yellow and orange food colour mixed in 3 tbsp water, or a pinch of saffron

Method

 

Boil the masoor

1. Drain the soaked masoor and boil in plenty of water with salt for 15 to 20 minutes until just tender but still whole. Drain and set aside.

Make the masala

1. Heat oil in a heavy pot and fry the onions until deep golden. Remove half the onions for layering.
2. Add the whole spices and fry for 30 seconds, then add ginger garlic paste and fry for 1 minute.
3. Add tomatoes, red chilli powder, turmeric, coriander powder, biryani masala and salt. Cook until the tomatoes are soft.
4. Add the yogurt and bhuno on medium heat until the oil separates, about 5 to 6 minutes.
5. Add the boiled masoor and half the mint, mix gently and cook for 5 minutes. Turn off the heat.

Boil the rice

1. Boil plenty of water with 2 tbsp salt. Add the soaked rice and cook for 6 to 8 minutes until 80% done. Drain.

Layer and dum

1. Spread half the rice over the masoor masala. Add the remaining mint, coriander, fried onions and green chillies, then the rest of the rice.
2. Drizzle ghee and the food colour over the top.
3. Cover tightly and cook on high heat for 2 minutes, then on the lowest heat (dum) for 15 minutes.
4. Mix gently with a flat spoon and serve hot with raita and salad.

Notes

Boil the masoor only until just tender so the lentils stay whole. Cook the rice to 80% before layering; it finishes cooking on dum.

Frequently Asked Questions

Do I need to soak sabut masoor?

Yes, soak for at least 2 hours. Soaked lentils cook faster and more evenly and keep their shape.

Can I use a pressure cooker for the masoor?

Yes. Pressure cook soaked masoor with salt and water for 1 whistle only, then release the pressure. More whistles will make them mushy.

Can I add potatoes?

Yes. Add 2 potatoes cut into halves to the masala with the tomatoes and cook until tender.

Can I make it with kali masoor?

Yes. Black lentils (kali masoor) work the same way and give a darker colour.

How do I stop the rice from breaking?

Soak it for 30 minutes, boil in plenty of water, drain at 80% and mix gently after dum with a flat spoon.