Moong Biryani

INGREDIENTS

2 cups of basmathi rice
1 cup whole moong ( green gram)
1 onion (sliced)
4 green chillis ( slit lengh wise)
1 cup tomatoes (chopped)
1 tbs ginger garlic paste
2 cardamom pods , cloves and cinnamon
1 tbs biryani masala ( store bought) or ( 1 tsp cumin powder + 1 tsp coriander powder )
1 tsp garam masala powder
handfull of cilantro
3 tbs oil

For layering

3 tbs ghee
3 tbs fried cashews and raisins
1 onion ( sliced and fried in oil until golden)
1/4 cup safforn milk ( pinch of saffron soaked in warm water)

METHOD

.

Soak moong dal 5 to 6 hours and boil in salted water until tender ( u can preassure cook for 2 wistles)

.

Wash rice and soak for 30 min

.

Heat oil in a pan add cardamom pods , cinnamon and cloves , then add onions , green chillis and sprinkle salt

.

Once the onions are brown , add cilantro fry for a min then add chopped tomatoes , mix everything ,cover and cook on medium flame for 10 min ,

.

Now add biryani masala , to the above tomato mixture , mix well and add boiled moong

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Add 2 cups of water allow to cook on medium flame, then sprinkle garam masala and keep aside

.

Mean while cook basmathi rice in 10 cups of salted hot water until 50 % done , drain water and keep aside

.

Take a baking bish , make a layers of rice , moong masala , ghee , fried onions , cashews , raisins and saffron milk

.

Cover and bake on 350 for 30 min

.

Done

Adding ghee is very important ,because there is no any fat in moong