Masoor Biryani

Recipe Ingredients

3/4 cup	177ml	Whole masoor
2 cups	320g / 11oz	Uncooked rice
3		Onion
1		Chopped onion
2		Chopped tomatoes
1/4 teaspoon	1.3ml	Saffron
5 tablespoons	75ml	Ghee
		Ghee for deep frying
		Salt to taste
		Paste
4		Garlic
7		Red chillies
3 teaspoons	15ml	Coriander seeds
1/2 teaspoon	2.5ml	Cumin seeds
4 teaspoons	20ml	Khas-khas
1 teaspoon	5ml	Piec ginger (small)

Recipe Instructions

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 1/3 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.

Source:
Julie Sahni, "Classic Indian Cooking"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.