Masoor biryani

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


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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