Masoor and Tomato Biryani
by Tarla Dalal
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Added to 13 cookbooks
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A slightly elaborate procedure that involves preparation of a special paste, saffron-tinged rice and a masoor mixture, which are then arranged appropriately and baked till the flavours mingle and multiply to drape the rice with a magical aroma that is irresistible. Indeed, the Masoor and Tomato Biryani is an experience worth the effort.
- Combine the saffron and milk in a small bowl, mix well and keep aside.
- Heat the oil in a deep kadhai, add the onions and deep-fry, till they turn golden brown in colour. Drain on an absorbent paper.
- Combine the fried onions, rice, salt and saffron-milk mixture in a deep bowl and toss gently. Keep aside.
- Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
- Add the prepared paste and 1 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the soaked and drained masoor, salt and 1½ cups of water and mix well. Cover with a lid and cook on a medium flame for 10 minutes or till the masoor is cooked, while stirring occasionally. Keep aside.
- Divide the rice into 2 equal portions and keep aside.
- Pour 1 tbsp of milk in a greased baking dish.
- Put 1 portion of rice in it and spread it evenly.
- Put the masoor mixture over it and spread it evenly.
- Put the 2nd portion of the rice over it and spread it evenly.
- Pour the remaining 1 tbsp of milk evenly over it.
- Cover with a lid and bake in a pre-heated oven at 200°c (400°f) for 10 minutes or microwave on high for 4 to 5 minutes.
- Serve hot garnished with coriander.
Nutrient values per serving
|Vitamin A||157.8 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.3 mg|
|Vitamin C||6.8 mg|
|Folic Acid||16.7 mcg|
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