Masoor Biriyani
Ingredients For Rice Layer:
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Basmati rice, washed, 2 cups
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Cardamom, cinnamon, cloves and pepper 3 pieces each
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Ghee 3 tbsp
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Salt to taste
For Masoor Layer:
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Sprouted masoor 1 cup
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Potatoes, peeled and cubed 1 cup
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Ghee 2 tbsp
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Cumin seeds 1 tsp
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Sliced onions 1/2 cup
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Green chillies finely chopped 3
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Ginger, minced 1/2 inch
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Tomato puree 1 cup
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Turmeric powder 1/4 tsp
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Red chilli powder 2 tsp
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Salt to taste
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Mint leaves, chopped 5
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Chopped coriander leaves 2 tbsp
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Milk 1/4 cup
Method:
Melt ghee in a thick bottom vessel. Add whole garam masala. Saute for a
minute. Add washed rice and saute till it is dry. Add salt and 3 1/2 cups
of water. Mix and cover and cook on medium heat till done. Divide rice
into 2 parts. Spread one part on greased bottom of a baking dish. Keep
the second part to cover the masoor layer. Melt ghee in a kadai, and saute
cumin seeds. Add onions and saute till golden brown. Add potatoes, green
chillies, ginger, tomato puree, turmeric powder, red chilli powder, masoor
and salt to taste. Mix and bring to a boil. Add one cup water and cover.
Cook till masoor and potatoes are cooked and there is a thick gravy. Add
mint and coriander. Make a layer of this masoor on the rice in a baking
dish. Cover with the remaining rice. Pour milk evenly over the rice. Cover
baking dish with aluminium foil. Just before serving time bake at 200°C
for 20 minutes. The biriyani should become very hot. Remove the foil and
sprinkle golden fried onions on top, at the time of serving.