I have so many recipes in my draft. Now that I am able to use my both hands properly(my left arm needs rest after sometime though) I decided to start posting them. So you will will have a new post almost every alternate day possibly:)
My son’s Romanian friend just loves all our rice preparations especially the Biryanis’. His mum is a fantastic person, bakes the best cakes I have ever had. She had sent one as well and I made sure to prepare her son’s favourite Biryani with mild spices.
It is Masoor biryani that I prepared. He always loves it in different layers. This time I sent him in a bowl shape and he was absolutely delighted.
It is my so called made to fit my liking recipe.
Basmati soaked and drained 2 cups
Vegetable oil 3-4 tablespoons
Ghee 2 tablespoons
Onions 2 medium thinly chopped in half moon shape
Tomatoes 5-6 chopped
Ginger-garlic paste 1 tablespoon
Green chillies paste 1 teaspoon if you like(I did not use)
Masoor dal 1 cup soaked for couple of hours.
Garam masala powder/tanduri masala works very well
Black pepper powder 1 tsp
Salt to taste
Sugar 1 tsp
Cumin seed 1 tsp
Khada garam masala(mix of 3 cloves, couple of badi elaichi, 2 small sticks of dalchini, couple of bay leaves
Onion 1 thinly chopped, fried till caramelised(try using brown sugar to help caramelise well)Keep aside.
Coriander chopped for garnishing
In a pan, heat the oil. Add the cumin seeds,wait till they splutter. Add in the khada garam masala,stir. Add in the chopped onions and fry them for a couple of minutes. Add in the tomatoes and cook. Add in the ginger-garlic paste and green chillies paste and stir. Add the garam masala powder or tanduri masala which is even better(I love the colour rendered by this masala..nice and red!!) Drain the dal and mix in with the prepared masala. Add salt and sugar.
In a separate pan, add a tsp on oil and the ghee. Add the soaked and drained basmati rice. Fry the rice very well till coated with ghee. Do not over mix as the rice grains break. Add pepper powder and salt(just a pinch).Bring the rice together to the centre of the pan(like a mountain). Add in lukewarm water. Make sure the tip of the rice mountain is not dipped in the water though. This trick makes the rice khulla khulla!! Cover and cook. It hardly take time, may be 10 minutes. Switch off the heat and set aside.
Mix in half of the rice in the masoor dal preparation. Do not mix it vigorously lest the rice grains break. Now to serve in a bowl place a layer of white rice. Top this with a layer of masoor preparation, followed by white rice layer. Finally top it with the masoor dal masala. Garnish with caramelised onions and chopped coriander.
Serve with yoghurt or raita.