Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Friday Review | Cinema Plus | Young World | Property Plus | Quest | Folio |

For preparing rice:

Long grained rice: 3 cups

Clove: 1

Cinnamon stic: 1

Bayleaf: 1

Cardamom: 1

Onions, sliced: 1/2 cup

Saffron: 1/4 tsp

Water: 6 cups

Ghee for frying

Salt to taste

Whole masoor: 3/4 cup

Onions, sliced: 1/2 cup

Tomatoes, chopped: 3/4 cup

Garlic cloves: 4

Rred chillies: 7

Coriander seeds: 3 tsp

Cumin seeds: 2 tsp

Poppy seeds: 4 tsp

A small piece of ginger

Ghee for frying

Water for soaking

Salt to taste

Curds: 4 tbsp

Mint, chopped: 2 tbsp

Coriander, chopped: 2 tbsp

Water: 2 tbsp

Salt to taste

Clean, wash and soak the rice for nearly 15 minutes. Drain and keep aside. In a large pan , boil three cups of water with clove, cinnamon, bayleaves, cardamom and salt and then add rice. Cover and simmer till the rice is 85 per cent cooked.

Drain properly and keep aside. Fry 1/2 cup onions in ghee till they are golden brown, and add to the drained rice. Warm the saffron in a small vessel, add 1 tsp of milk and rub in till the saffron dissolves, and add it to the drained rice.

Rice is ready.

Soak the masoor in water for at least six hours. Drain and keep aside. Heat ghee in a vessel and cook the sliced onions till they turn golden brown.

Make a paste of garlic, chillies, coriander, cumin, poppyseeds, ginger and fry for few minutes. Then add chopped tomatoes and fry for two minutes. Add the soaked masoor, salt and 3/4 cup water and allow it to cook. Care should be taken to see that the masoor is not entirely smashed and overcooked; the whole red lentils should be visible.

In a large handi, put some ghee at the bottom. Make four layers by spreading 1/3 rice, then spreading half of masoor, next spreading a further 1/3 rice and finally 1/2 masoor and remaining rice layer.

Cover and bake in a preheated oven at 200C for 20 minutes. Garnish it with finely chopped coriander and fried cashew nuts. Prepare the curd mixture and pour over the biryani while serving.

Handi Masoor biriyani is ready to eat!

Congratulations Aditi Vadodkar! You have won a gift voucher from 24 Letter Mantra, the Organic Store. Call Metro Plus on 66667587 between 12.00 noon and 5.00p.m. to collect your gift.

Do you have a recipe that is original and innovative? Mail it to us and Chef Pradeep Khosla, Executive Chef, Taj Krishna, will pick the best.

The winner will walk away with a gift from 24 Letter Mantra, the organic shop. E-mail to: hydphoto@thehindu.co.in on or before November 28, 2007 Wednesday noon. Your entry should have your address and contact number.

Printer friendly page  
Send this article to Friends by E-Mail