Masoor Biryani

Directions

1. 1
   Soak the masoor in water for at least 6 hours.
2. 2
   Boil the rice; each grain of the cooked rice should be separate.
3. 3
   Deep-fry the sliced onion in ghee to a golden brown colour.
4. 4
   Heat three tbsp.
5. 5
   of ghee in a vessel and fry the chopped onion a while.
6. 6
   Add the paste and fry for a few minutes.
7. 7
   Add the tomatoes and fry again for two minutes.
8. 8
   Warm the saffron in a small vessel.
9. 9
   Add one tsp.
10. 10
    milk and rub in until the saffron dissolves.
11. 11
    To the cooked rice, add the saffron, fried onions, and salt and mix well.
12. 12
    In a large baking bowl put two tbsp.
13. 13
    ghee at the bottom.
14. 14
    Make four layers by spreading one third of the rice and then spreading half of the masoor, then spreading a further 1/3 of the rice and finally the remaining masoor and rice.
15. 15
    Cover and bake it in a hot oven at 450F for 20 minutes.
16. 16
    Empty the bowl upside-down on a big serving plate just before serving.
17. 17
    Serve hot.