Masoor Biryani/Brown Lentil Biryani

Ingredients

• 1 Cup masoor /brown lentils (soaked overnight for 8-10 hours)

• 1 Potato (chopped into cubes)

• 2 Onions (sliced) 

• 2 Tomatoes(chopped)

• 1-1/2 Tsp Ginger Garlic paste

• 2 Tsp Curd 

• 2 Tsp Red chili powder

• 1-1/2 Tsp Coriander powder

• 1 Tsp Cumin powder 

• 1/2 Tsp Turmeric powder 

• 1/2 Tsp Garam masala powder

• 2 Tsp Coriander (finely chopped) 

• 2 Tsp Mint leaves (finely chopped) 

• 1 Cup Basmati rice (soaked for 15 minutes)

• 2 Bay leaves 

• 3 Cloves 

• 2 Inch Cinnamon stick

• 3-4 Peppercorns

• 2-3 Cardamom

• 2 Tbsp oil

• 4 Cups water

• 1 Tsp Ghee/clarified butter

• Salt to taste

Method

• Take a wok, add a tsp of oil, cinnamon stick,cardamom,cloves ,bay leaves, peppercorns and fry for about 1 minute till you get a nice aroma of all the spices

• Add the soaked and washed rice and salt 

• In a separate bowl, boil water (double the quantity of rice) and then add it to the rice 

• Cook the rice on high flame initially and once the water just reaches the surface of the rice, then lower the flame and close the wok with a lid and cook it till all the water is absorbed and you get fluffy rice 

• Once the rice is cooked remove it from the wok and spread it on the plate by adding a tsp of ghee.

• Now for the gravy take a pan , add the remaining oil and then add the onions.

• Fry the onions till brown. Add a little salt while frying the onions as this will help the onions to cook faster.

• Add the ginger garlic paste.

• Add the tomatoes fry for a minutes and then add red chili powder, coriander powder, cumin powder, turmeric powder and garam masala.

• Fry till the tomatoes turn mushy.Then add the coriander and mint leaves.

• Add in the soaked masoor/brown lentils and mix it well.

• Add curd and chopped potato.

• Now  1 cup of water and cook it on a high flame, so that the masoor gets cooked.

• Once the masoor and potatoes become soft switch off the flame.

• Take a heavy bottom vessel (microwave safe ) and spread a layer of rice and then a layer of masoor gravy. Cover it with another layer of rice.

• Bake the above mixture in a pre-heated oven for about 10 minutes or microwave it for about 20 minutes.

• Turn it upside down on a serving plate and garnish it with some coriander and mint leaves.

• Serve it hot with onion and tomato raita.