Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           whole masoor
   2      cups          uncooked rice
   3      slices        onion
   1                    chopped onion
   2                    chopped tomatoes
     1/4  teaspoon      saffron
   5      tablespoons   ghee
                        ghee for deep frying
                        salt to taste
                        ***paste***
   4      cloves        garlic
   7                    red chillies
   3      teaspoons     coriander seeds
     1/2  teaspoon      cumin seeds
   4      teaspoons     khas-khas
   1      small         piec ginger

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.