Masoor Pulao

icon-prepPrep time: 30 mins –  icon-serves Cook time: 1 hr  –  icon-cook Serves: 4


  • 2 cups of par boiled basmati rice
  • 1 cup boiled masoor dal/brown lentil
  • 1 large onion, chopped
  • 2 tomatoes, chopped
  • ½ cup crisp fried onions
  • 1 tsp Bohra Pantry Garam Masala
  • 1 tsp red chili powder
  • ½ tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tbsp ginger garlic paste
  • 4 green chilies, chopped
  • 1 cup cilantro leaves, chopped
  • ½ cup oil
  • 3 tbsp butter
  • 1 cup beaten plain yogurt
  • ½ cup water
  • Salt (to taste)


  1. Par boil rice in 6 cups of water. Drain and keep aside.
  2. Boil the lentils in about 6-7 cups of water with 1 tsp salt and 1 tbsp oil. Separate the lentil stock from the boiled lentils. The lentil stock can be used to make Sarki.
  3. Heat oil on medium heat and add onions. Fry until golden brown.
  4. Once the onion browns, add ginger garlic paste, chopped tomatoes and green chilies. Cook for 3 mins.
  5. Now add the turmeric, red chili powder, cumin and coriander powder, garam masala, chopped cilantro, ¼ cup water and cook till the fat starts to separate from the mixture.
  6. Then add the boiled lentils, yogurt, half of the fried onions and salt and mix well.
  7. In another pot, grease the bottom with 1 tbsp butter and add a very thin layer of rice.
  8. Next, layer the lentil mixture and cover this with the remaining rice.
  9. Sprinkle the top of the rice the fried onions and 2 tbsp butter. Also add ¼ cup water.
  10. Cover with lid tight and let it cook on very low heat for 30 mins.
  11. Serve hot with Sarki.