Preparation:
Soak the masoor in water for atleast 6 hours
Boil the rice, each grain of the cooked rice should be separate.
Deep fry the slice onion in ghee to a golden brown colour.
Heat three tablespoon of ghee in a vessel and fry the chopped onion for a little time. 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 teaspoon of milk and rub in until the saffron dissolves.
To the cooked rice, add the saffron, fried onions, salt and mix well.
In a large baking bowl put two tablespoon of ghee at the bottom. Make four layers by spreading one third of the rice and then spreading half of the masoor. Next spreading a further 1/3 of the rice and finally spreading the remaining masoor and rice.
Cover and bake it in hot oven at 450 degree F for 20 minutes.
Empty the bowl upside down on a big serving plate just before serving. Serve hot. |
