|
Ingredients
|
Quantity
|
|
Whole masoor
|
¾ cup
|
|
Uncooked rice
|
2 cups
|
|
Onion slices
|
3
|
|
Chopped onion
|
1
|
|
Chopped tomatoes
|
2
|
|
Saffron
|
¼ tsp
|
|
Ghee
|
5 tbsp
|
|
Ghee
|
for deep frying
|
|
Salt
|
to taste
|
|
Paste:
|
|
|
Garlic cloves
|
4
|
|
Red chillies
|
7
|
|
Coriander seeds
|
3 tsp
|
|
Cumin seeds
|
½ tsp
|
|
Khas-khas
|
4 tsp
|
|
Ginger
|
1 small piece
|
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 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.
