Masoor biryani

1 servings

Ingredients

QuantityIngredient
¾cupWhole Masoor
2cupsUncooked rice
3slicesOnion
1Chopped onion
2Chopped tomatoes
¼teaspoonSaffron
5tablespoonsGhee
Ghee for deep frying
Salt to taste
4Cloves Garlic
7Red chillies
3teaspoonsCoriander seeds
½teaspoonCumin seeds
4teaspoonsKhas-khas
1smallPiec 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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