Masoor dal biryani

Ingredients

Grind to Paste

• 4 - Kashmiri chilies

• 3 - Green chilies

• 1.5 inch - Ginger

• 5 nos - Garlic clove

• 1 tsp - Cumin seeds

• 1/2 tsp - Peppercorns

• 1.5 tbsp - Coriander seeds

• 1 inch - Cinnamon stick

• 3 - Cloves

• 1/4 cup - Water

Rice

• 200gms (1 cup) - Basmati rice

• 2 nos - Bay leaves

• 1 tsp - Shahi jeera

• 1 tbsp - Salt

Dal

• 125 gms (1/2 cup) - Whole masoor dal

• 1/2 tsp - Turmeric powder

• Salt to taste

Other Ingredients

• 1 - Red onions (med)

• 2 nos - Tomatoes (med)

• 1 cup - Coriander leaves

• 1 cup - Fried onions

• 4 tbsp - Ghee

• Saffron soaked in 1/4 cup milk or Orange coloring (optional)

Directions

1. Rinse and soak dal for 1 to 2 hours. Cook with salt and turmeric powder for one whistle on med flame or for 7 to 8 mins in Instant pot.

2. Soak rice for 15 to 30 mins. Boil water along with bay leaves, shahi jeera and salt. Once water comes to rolling boil, add the soaked rice. Cook until rice is 90% done. Drain excess water.

3. Grind all the ingredients under 'grind to paste' to a smooth paste.

4. Heat oil and add sliced onions. Fry until the onions are brown.

5. Add the smoothly ground paste and saute for 4 to 5 mins.

6. Add chopped tomatoes and cook until tomatoes turn mushy. Use 1/4 to 1/2 cup of hot water.

7. Add cooked dal to the masala and cook for another 2 to 3 mins.

8. Grease the pot with ghee, layer with masala, fried onions, cooked rice, fried onion, coriander leaves, saffron milk. Repeat the layer again.

9. Cook the biryani on dum for 15 mins or bake in the over for 25 mins.