Masoor biryani
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Whole Masoor |
| 2 | cups | Uncooked rice |
| 3 | slices | Onion |
| 1 | Chopped onion | |
| 2 | Chopped tomatoes | |
| ¼ | teaspoon | Saffron |
| 5 | tablespoons | Ghee |
| Ghee for deep frying | ||
| Salt to taste | ||
| 4 | Cloves Garlic | |
| 7 | Red chillies | |
| 3 | teaspoons | Coriander seeds |
| ½ | teaspoon | Cumin seeds |
| 4 | teaspoons | Khas-khas |
| 1 | small | Piec ginger |
Directions
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.
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