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Masoor Biryani Recipe

by Global Cookbook

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

1. Soak the masoor in water for atleast 6 hrs
2. Boil the rice, each grain of the cooked rice should be separate.
3. Deep fry the slice onion in ghee to a golden colour.
4. 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.
5. Hot the saffron in a small vessel. Add in one tsp. of lowfat milk and rub in till the saffron dissolves.
6. To the cooked rice, add in the saffron, fried onions, salt and mix well.
7. 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.
8. Cover and bake it in warm oven at 450 degree F for 20 min.
9. Empty the bowl upside down on a big serving plate just before serving.
10. Serve warm.

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