Masoor Biryani
Ingredients
• 1/2 kg basmati rice soaked and boiled
• 2 cup brown lentils soaked and boiled
• 1/2kg ground beef
• 1 cup oil
• 1 onion, thinly sliced
• 2 tablespoon ginger-garlic paste
• 1 tablespoon green chili chopped
• 1 tablespoon coriander powder
• 6-8 black pepper
• 6-8 cloves
• 1 cinnamon stick
• 1 tablespoon cumin seeds
• 1 teaspoon black cumin seeds
• 2 tablespoon biryani masala
• 1 teaspoon red chilli powder
• 1 teaspoon chilli flakes
• 4-6 dry plum
• 1/2 cup tomato paste
• 1 teaspoon funnel seed
• 1 teaspoon coriander seeds
• Salt to taste
• 3/4 teaspoon turmeric
• 1/2 cup yogurt
• 2 dried bay leaves
• 3 medium potatoes, peeled and diced into desired size cubes
• Handful chopped cilantro
• Handful chopped mint
• Handful fried onions
• Food color
Instructions
• Heat oil in a large vessel over medium-high heat. Add onions and sauté until golden brown, 5 to 10 minutes. Add meat and ginger-garlic paste and cook for a few minutes. Add all the ingredients together except rice, lentils and potatoes. Cook, stirring often, until most of the liquid has evaporated.
• Add lentils and potatoes, mix, cover, and cook until the potatoes tender then remove from heat. Set aside.
• In a large vessel, drizzle in a bit of oil. Top with half of the rice, followed by the meat and lentil mixture. Top with cilantro, mint, food color and fried onions. Cover with remaining rice. Sprinkle on additional fried onions.
• Cover and cook over low heat until the rice has finished cooking, about 30 minutes.
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