| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
India acces, Veggie |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Whole Masoor |
| 2 |
c |
Uncooked rice |
| 3 |
sl |
Onion |
| 1 |
|
Chopped onion |
| 2 |
|
Chopped tomatoes |
| 1/4 |
ts |
Saffron |
| 5 |
tb |
Ghee |
|
|
Ghee for deep frying |
|
|
Salt to taste |
| 4 |
|
Cloves Garlic |
| 7 |
|
Red chillies |
| 3 |
ts |
Coriander seeds |
| 1/2 |
ts |
Cumin seeds |
| 4 |
ts |
Khas-khas |
| 1 |
sm |
Piec ginger |
INSTRUCTIONS
PASTE
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.
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Converted by MM_Buster v2.0l.
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