Yield: 1 servings
Measure | Ingredient |
---|---|
¾ cup | Whole Masoor |
2 cups | Uncooked rice |
3 slices | Onion |
1 \N | Chopped onion |
2 \N | Chopped tomatoes |
¼ teaspoon | Saffron |
5 tablespoons | Ghee |
\N \N | Ghee for deep frying |
\N \N | Salt to taste |
4 \N | Cloves Garlic |
7 \N | Red chillies |
3 teaspoons | Coriander seeds |
½ teaspoon | Cumin seeds |
4 teaspoons | Khas-khas |
1 small | Piec ginger |
PASTE
Soak the masoor in water for atleast 6 hours Boil the rice, each grain of the cooked rice should be separate.
Deep fry the slice onion in ghee to a golden brown colour.
Heat three tablespoon of ghee in a vessel and fry the chopped onion for a little time. Add the paste and fry for a few minutes. Add the tomatoes and fry again for two minutes.
Warm the saffron in a small vessel. Add one teaspoon of milk and rub in until the saffron dissolves.
To the cooked rice, add the saffron, fried onions, salt and mix well.
In a large baking bowl put two tablespoon of ghee at the bottom. Make four layers by spreading one third of the rice and then spreading half of the masoor. Next spreading a further ⅓ of the rice and finally spreading the remaining masoor and rice.
Cover and bake it in hot oven at 450 degree F for 20 minutes.
Empty the bowl upside down on a big serving plate just before serving.
Serve hot.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.