Yield: 1 servings
|¾ cup||Whole Masoor|
|2 cups||Uncooked rice|
|1 \N||Chopped onion|
|2 \N||Chopped tomatoes|
|\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|
|1 small||Piec ginger|
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.