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|The Biryani as decorated by kid number 2|
The other biryani I have tried are Kerala Malabar Style Egg Biryani, Methi Matar Biryani, Baked Kabuli Chana Biryani, Myth Buster Dum Mushroom Biryani, Hyderabadi Dum Biryani, Zatpat Corn Biryani, Simple Egg BiryaniMasoor Biryani| Whole Red Lentil Biryani
- 1 cup masoor
- 2 cups rice
- 1 bay leaf
- 1 cup vegetables of your choice (I used more than one cup it is generally 2 cups)
- ½ cup curds
- Some strands of saffron
- ½ cup milk2 tbsp oil (i needed about 3 tbsp)
- 2 tbsp oil (i needed about 3 tbsp)
- 1 Onion, coarsely chopped
- 1 bunch Coriander
- A handful of pudina/mint leaves
- 1 inch Ginger
- 10-15 cloves garlic
- 2-inch piece Dalchini/cinnamon
- 4 Cloves
- ½ tsp Sahajeera/cumin seeds
- 2 Green chillies (adjust as per taste)
- 3 onions chopped fine lengthwise
- Cashew nut
To the onion cut lengthwise apply a salt and set aside. Soak the saffron in milk.
Wash and drain the masoor add 1 cup water and some salt.
|Masoor salted and ready for the cooker|
|The cooked masoor|
Wash the rice, add salt, bay leaf 2 cups water and cook the rice. The rice should not be fully cooked. Let it cool and then fluff it up with a fork.
In a kadhai heat oil and then fry the cashew nut remove, fry the raisins remove now add the onions and fry till the onions are brown in colour transfer on an absorbent paper.
While these are cooking grind all the ingredients listed under for grinding to a fine paste.
In the oil (I needed about a tablespoon more oil) that you have fried the onions add the ground paste and fry till the oil comes out. Add the curd and fry well.
|The masala frying|
|The fried masala|
To Assemble the Biryani:
Grease a thick bottomed pan (I used the cooker) with ghee.
Add a layer of the rice, top up with the fried masala, paneer, layer rice.
Continue layering the top most layer has to be rice.
Now pour the saffron and milk mixture all around the biryani.
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