Friday, December 25, 2009

Masoor Biryani

On request by my sis in law (brothers wife).
This is one of my favorite recipe, and well know in my friends and family. The recipe was passed to me by one of my mother's friend (Mane madam). Once I had it in her house when I was in college and I liked it.
It is best serve with Mango pickle and ghee.

1 cup basmati rice Soaked for 1 hour and water removed
1 cup sprouted masoor
1 tbsp ginger garlic paste
2 onions - chopped lengthwise
1 tamal patri (bay leaf)
2 green chili cut lengthwise
1'' dalchini (cinnamon )
a pinch shah jeera  (black cumin seeds) / cumin seeds
1/2  dagad phool (star aniseed )
2 lawang (cloves)
4-5 meerha (whole black pepper)
1/2 tsp garam masala
3 tbsp oil / ghee
2.5 cup boiling water
salt to taste

1) Heat oil in a thick bottom pot.
2) Add spices one by one, then add chilies and onion. Fry for few minutes till onions are translucent not browned. Then add ginger garlic paste and garam masala fry for a min.
3) Add rice and fry for 3-4 min stiring continuosly on a medium flame. Then add massor and fry for 3-4 min again.
4)Its important to add BOILING water to it now. Add salt.
5) Cook uncovered on medium first then on low.
6)Keep a little water more, so if you feel the rice is not cooked can add a little water to it.
Serve hot, garnish with a leaf of coriander.