Moong(Mung) Biriyani

Serves 4


  • 1            cup dried moong beans
  • 2            cup rice
  • 2            medium potatoes 
  • 2            medium onions
  • 2             medium tomatoes
  • 1/4         cup oil
  • 1/ 2        tsp cumin seed
  • 6            cardamom pods
  • 1/2         tsp black pepper
  • 6            cloves
  • 1            piece (1”) cinnamon stick
  • 1            tbsp tomato paste
  • 2            tsp salt.
  • 1            tbsp green masala
  • 1            cup yoghurt
  • 2            tbsp chopped cilantro
  • 1/2         tsp garam masala
  • 1/4         tsp saffron
  • 2            cups oil or frying


  1. Soak moong overnight or at least 5 hours.
  2. Boil the rice:  In a medium saucepan boil 6 cups of water, add 1 tsp salt.  When the water starts to boil add the rice and cook it for about 5 minutes.  The rice should not be fully cooked. Drain the water and rinse it in cold water.  Drain the rice and leave it aside.
  3. Peel the potatoes and cut them in quarters.
  4. Peel the onions and slice them very thin.
  5. Finely dice the tomatoes.
  6. In a wok, heat the oil and deep fry the potatoes about 5 minutes or till they are light gold and cooked through.  Deep fry the onions till they are golden brown and crispy.  Drain both of these on paper towel.
  7. Heat a quarter cup oil in a medium saucepan, add the cumin, cardamom, cloves, black pepper and cinnamon.  Add the chopped tomatoes and cook for a couple of minutes stirring.  Add the tomato paste, salt, green masala and mix well.  Add the yoghurt and mix well, cook for 2 minutes.  Rinse and drain the moong beans and add this to the saucepan.  Add 1 cup water. lower the heat. Cook covered  for about 10 minutes.  The beans should not be cooked through.
  8. Sprinkle chopped cilantro on the moong.  Add the fried potatoes, layer the fried onion, sprinkle the garam masala on it.
  9. Put the rice on top of the masala, drizzle the saffron water and then oil on top. 
  10. Cover the saucepan with a lid or tin foil and cook it in the preheated 350 degree  oven for about 20 minutes.
  11. Serve on a plate with rice at the bottom and masala on top.
  12. Serve it with carrot pickle and kachumber.

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