Layers of fragrant rice, earthy brown lentils and crispy fried onions…come together to make a deliciously satisfying vegetarian entree!
![](https://i0.wp.com/foodfellas4you.com/wp-content/uploads/2020/04/20200421_1558442239564439488238305-scaled.jpg?resize=750%2C422&ssl=1)
Method:
Soak 1 cup whole masoor dal overnight. Next day, drain the soaked dal and keep ready.
Heat 1 tbsp oil. Add 1 tsp cumin, 2 inch pieces of cinnamon, 4 black cardamom, 1 bay leaf and 2 whole red chillies.
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Cook for a minute till fragrant. Add 2 med size chopped onions and cook till lightly golden.
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Add 1 tbsp ginger garlic paste and saute for 3-4 minutes.
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Add 3 med size chopped tomatoes, 1/2 tsp red chilli pwdr, 1tsp coriander powder and 1/4 tsp garam masala. Cook till tomatoes melt.
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Also add 1/4 cup each if finely chopped apricots and raisins if you like. (optional)
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Next add the drained lentils and 1/4 cup yoghurt, stir to mix.
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Cover and cook the lentils for 15-20 minutes on low heat till lentils are cooked through. Meanwhile, you can wash and soak 2 cups Basmati rice for 15 min.
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Be careful not to over cook or they might become mushy! The grains of the lentil should hold their shape. Squeeze juice of half lemon to brighten flavors.
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In a seperate pan, heat a tbsp of ghee, add 1 tsp cumin seeds, 4 green cardamom and 4 cloves. Follow with 1 med size onion finely chopped and cook till onions turn golden.
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Drain the soaked rice, add to the onions and cook for 2 min on medium high. Add 3 1/2 cups of water and salt to taste.
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Cover and reduce heat. Cook till almost all the water evaporates. Fluff up rice, using a flat spoon. Then sprinkle 1/2 cup warm water, cover and continue to cook for another 5 minutes on low heat.
While rice is cooking, slice 2 medium size onions, sprinkle salt and microwave for 5 minutes.
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Drain onions on a paper towel and deep fry till crispy.
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Assembling the biryani…
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Alternate thin layers of rice, fried onions and dal repeatedly.
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Top with fried cashewnuts, saffron water and chopped mint….
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Cover with foil, bake in a 375F oven for 25 min and serve warm with cucumber mint raita.
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