Masoor Biryani, low cholesterol treat made using brown rice and masoor mixture.Recipe Link : http://www.tarladalal.com/Masoor-Biryani-5298rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Masoor BiryaniMasoor BiryaniBring rice and fibre-rich masoor together to create a low-cholesterol but infinitely tasty biryani. A special masala, and a thoughtful method of preparation make the Masoor Biryani a grand fare despite using minimal fat and avoiding unhealthy cooking techniques. You will love the outcome.Preparation Time: 20 minutes. Cooking Time: 30 minutes.Serves 4.Baking Temperature: 200°C (400°F). Baking Time: 25 minutes.For the rice1 cup brown rice, soaked for 15 minutes and drained2 bayleaves (tejpatta)2 stick cinnamon (dalchini)4 cloves (laung/lavang)2 cardamom (elaichi)Salt to tasteTo be ground into a smooth paste (using little water)1 tbsp coriander (dhania) seeds2 tsp poppy seeds ( khus-khus)1 tbsp roughly chopped ginger (adrak)1½ tsp cumin seeds (jeera)4 clove garlic (lehsun)1 bayleaf (tejpatta)1 cardamom (elaichi)For the masoor mixture¾ cup masoor (whole red lentil), soaked and drained2 tsp oil¼ cup finely chopped onions¾ cup finely chopped tomatoesSalt to tasteOther ingredients2 tbsp low-fat milk, 99.7% fat-freeFor the garnish1 tbsp finely chopped coriander (dhania) For the riceHeat 3 cups of water in a deep non-stick kadhai, add the bayleaf, cinnamon, cloves, cardamom, rice and salt, mix well and cover and cook on a medium flame for 10 to 15 minutes, while stirring occasionally. Keep aside.For the masoor mixture1. Soak the masoor in water for at least 6 hours. Drain and keep aside.2. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.3. Add the paste and mix well and sauté on a medium flame for 30 seconds.4. Add the tomatoes, 2 tbsp water and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.5. Add the masoor, salt and ¾ cup of water, mix well and cook on a medium flame for 10 minutes or till the water evaporates and the masoor has been cooked, while stirring occasionally.6. Add the lemon juice and mix well. Keep aside.How to proceed1. Discard the bayleaf and cinnamon from the rice. Divide the rice into 2 equal portions. Keep aside.2. On a greased baking dish, pour 1 tbsp of low-fat milk over it.3. Put a portion of the rice and spread it evenly with the help of a spoon.4. Put the masoor mixture on it and spread it evenly5. Finally, add the remaining rice on it and spread it evenly.6. Pour the remaining 1 tbsp of low-fat milk evenly over it.7. Cover and bake in a pre-heated oven at 200°c (400°f) for 20 minutes or microwave on HIGH for 4 to 5 minutes. Serve hot garnished with coriander.Nutritive values per servingEnergy: 167 caloriesProtein: 8.9 gmCarbohydrate: 25.5 gmFat: 3.2 gmFibre: 3.8 mgCholesterol: 0.0 mg