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Ingredients
- 3/4 c. Whole Masoor
- 2 c. Uncooked rice
- 3 slc Onion
- 1 x Minced onion
- 2 x Minced tomatoes
- 1/4 tsp Saffron
- 5 Tbsp. Ghee Ghee for deep frying Salt to taste
- 4 x Cloves Garlic
- 7 x Red chillies
- 3 tsp Coriander seeds
- 1/2 tsp Cumin seeds
- 4 tsp Khas-khas
- 1 sm Piec ginger
Directions
- Soak the masoor in water for atleast 6 hrs
- Boil the rice, each grain of the cooked rice should be separate.
- Deep fry the slice onion in ghee to a golden colour.
- Heat three Tbsp. of ghee in a vessel and fry the minced onion for a little time. Add in the paste and fry for a few min. Add in the tomatoes and fry again for two min.
- Hot the saffron in a small vessel. Add in one tsp. of lowfat milk and rub in till the saffron dissolves.
- To the cooked rice, add in the saffron, fried onions, salt and mix well.
- In a large baking bowl put two Tbsp. 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 1/3 of the rice and finally spreading the remaining masoor and rice.
- Cover and bake it in warm oven at 450 degree F for 20 min.
- Empty the bowl upside down on a big serving plate just before serving.
- Serve warm.
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