Bring rice and masoor together to create low cholesterol, but infinitely tasty, biryani.
Preparation Time : 30 mins.
Cooking Time : 50 mins.
Baking Time : 25 mins.
Baking Temperature : 200°C (400°F).
Serves 6.
Ingredients
1 recipe cooked biryani rice
¾ cup whole masoor (red lentils)
¼ cup chopped onions
¾ cup chopped tomatoes
¼ teaspoon saffron (kesar), dissolved in ¼ cup low fat milk
2 tablespoons low fat milk
2 teaspoons oil
Salt to taste
To be ground into a paste
4 cloves garlic
3 teaspoons coriander (dhania) seeds
1½ teaspoons cumin seeds (jeera)
4 teaspoons poppy seeds (khus-khus)
25 mm. (1″) piece ginger
1 bay leaf (tejpatta)
1 cardamom (elaichi)
Salt to taste
Other ingredients
1 teaspoon oil for greasing
2 tablespoons chopped coriander for the garnish
