Masoor Biryani

 Ingredients for Masoor Biryani:

1. Masoor daal with shell – ½ cup
2. Onion sliced thin – 4
3. Chopped onion – 3
4. Chopped tomato – 2
5. Shallots – 5
6. Ghee and refined oil taken in equal amounts – 10 spoons total
7. Sugar – 2 tsp
8. Lemon juice – ½ lemon
9. Cardamom – 6

To grind:

1. Garlic – 6 cloves
2. Kashmiri chilli – 5
3. Green chillies – 3
4. Coriander – 1 tsp
5. Cumin seeds – ½ tsp
6. Ginger – 1 inch piece

For rice:

1. Basmati rice – 2 cup
2. Salt – as needed
3. Ghee – A little

Method of preparation of  Masoor Biryani:

1. Pre-heat oven 150 degree celsious
2. Fry ghee in a little ghee, add double quantity water and cook well. Rice should not be sticky.
3. Fry sliced onion and cardamom in a little ghee and add to rice.
4. Soak daal for 3-4 hours. Wash it and 1 ¾ cups of water, shallots, salt and a little ghee and cook in pressure cooker. But don’t over cook it.
5. Heat 4 big spoons of ghee in a pan and add chopped onions to it. Saute till it becomes deep brown.
6. Add the grinded paste and cook for 3 minutes. Add tomatoes and cook for 5 minutes.
7. Add cooked daal and cook 10 minutes. Add sugar, lemon juice and chopped coriander leaves and stir well. Put the flame off.
8. Mix this gravy to cooked rice and bake in pre-heated oven for half hour. Temperature is 150 degree celsious. Or bake just 5 minutes before serving.