Masoor Biryani

by Kathleen Morrison

Servings:

INGREDIENTS

3/4 cup whole masoor
2 cups rice, uncooked
3 slices onion
1 onion, chopped
2 tomatoes, chopped
1/4 tsp. saffron
5 tbsp. ghee
Ghee, for deep-frying
Salt, to taste

Paste:
4 cloves garlic
7 red chilies
3 tsp. coriander seeds
1/2 tsp. cumin seeds
4 tsp. khas-khas
1 sm. piece ginger

INSTRUCTIONS

Soak the masoor in water for at least 6 hours. Boil the rice; each grain of the cooked rice should be separate. Deep-fry the sliced onion in ghee to a golden brown colour. Heat three tbsp. of ghee in a vessel and fry the chopped onion a while. 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 tsp. milk and rub in until the saffron dissolves. To the cooked rice, add the saffron, fried onions, and salt and mix well.

In a large baking bowl put two tbsp. ghee at the bottom. Make four layers by spreading one third of the rice and then spreading half of the masoor, then spreading a further 1/3 of the rice and finally the remaining masoor and rice. Cover and bake it in a hot oven at 450°F for 20 minutes. Empty the bowl upside-down on a big serving plate just before serving. Serve hot.

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