Ingredients
| 3/4 cup | whole masoor | | 2 cups | rice, uncooked | | 3 slices | onion | | 1 | onion, chopped | | 2 | tomatoes, chopped | | 1/4 tsp. | saffron | | 5 tbsp. | ghee | | Ghee, for deep-frying | | Salt, to taste |
Paste
| 4 cloves | garlic | | 7 | red chilies | | 3 tsp. | coriander seeds | | 1/2 tsp. | cumin seeds | | 1-1/3 tbsp. | khas-khas | | 1 | sm. piece ginger |
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Instructions
Soak the masoor in water for at least 6 hours. Boil the rice; each grain of the cooked rice should be separate. Deep-fry the sliced onion in ghee to a golden brown colour. Heat three tbsp. of ghee in a vessel and fry the chopped onion a while. 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 tsp. milk and rub in until the saffron dissolves. To the cooked rice, add the saffron, fried onions, and salt and mix well.
In a large baking bowl put two tbsp. ghee at the bottom. Make four layers by spreading one third of the rice and then spreading half of the masoor, then spreading a further 1/3 of the rice and finally the remaining masoor and rice. Cover and bake it in a hot oven at 450°F for 20 minutes. Empty the bowl upside-down on a big serving plate just before serving. Serve hot.
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