Organic Masoor Pulao - Masoor Biryani

Ingredients

• Sprouted Organic Whole Masoor Beans -  1 Cup
• Traditional Organic Basmati Rice - 2 Cups
• Desi Cow Ghee - 4 tablespoon
• Cumin seeds - 1/2 teaspoon
• Whole spices - 2 Bay leaves, 4-5 Peppercorn, 1 Black Cardamom, 1-inch cinnamon, 2 Star anise, 4-5 Cloves
• 2 medium-sized onions - finely slices
• 2 medium-sized tomatoes - finely chopped
• Ginger Garlic paste - 2 tablespoon
• Organic Turmeric powder - 1/2 teaspoon
• Red Chilly Powder - 2 teaspoons
• Biryani Masala - 2 teaspoons
• Salt - 1 1/2 teaspoons (or as per taste)
• Coriander - finely chopped

Steps to make Organic Masoor Pulao

Step 1 - Soak the rice

1. Wash the traditional basmati rice twice with water. 
2. Soak it in water for 20 minutes.

Step 2 - Preparing the pulao

1. In a pan take 2 tablespoons of desi cow ghee and heat it (You can use a pressure cooker to make this too)
2. All add the whole spices and stir them. Add the cumin seeds.
3. Once the seeds have crackled, add the onion slices and stir. the onions must turn golden brown.
4. Add ginger-garlic paste and saute for a minute or until the raw smell of the paste goes away.
5. Add the tomatoes and cover the pan. In a minute or 2, the tomatoes will become soft and mushy.
6. At this point add all the dry spices and let the masala cook for a minute.
7. Now add the sprouted Masoor beans and mix well. You can add 1 to 2 tablespoon of water at this stage.
8. Let the masoor beans cook for 2-3 minutes by covering the pan with the lid.
9. Open the lid and stir again.
10. Now drain the water from the soaked rice and add the rice to the masoor mixture.
11. Stir well for 5 to 8 minutes.
12. In another vessel keep 4 cups of water to boil.
13. Once you have stirred the rice mixture for 5-7 minutes, add the hot water to it.
14. Add the salt
15. Now let the pulao boil for 7-8 minutes or until the rice is cooked upto 80%
16. Add 1 tablespoon of ghee in the pulao and close the lid and let it cook for 4-5 minutes. 
17. Open the lid and add 1 tablespoon of ghee and chopped coriander. Mix well.
18. Serve the pulao hot with chilled raita and papad.

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