Masoor Biryani with double aalu and double masala

Recipe:

Onions-6

Tomatoes-2

Gg paste-1tbsp

Shan Sindhi biryani and Bombay Biryani masala-half packet each

Red chilli powder-1tsp

Yogurt-2tbsp

Potatoes-3

Salt-to taste

Masoor lentil-500gm (I used canned, you can soak and add in gravy or pre-boil it and add to ensure it's done)

Oil-half cup

For Rice:

Rice-3cups

Vinegar-2tbsp

Salt:2tbsp

Whole garam masala (2 cloves, 1 cinnamon stick, 2 cardamom pods, 4 bay leaves)

For Gravy:

Heat oil. Add sliced onions and golden fry them. Add sliced tomatoes and gg paste with 2 sips of water and mix. Once the masala is soft, add potatoes and mix. Add 2tbsp of yogurt and mix together. Add shan masalas and red chilli powder at this stage. Add 2 cups of water and cook until potatoes are done.

Add salt. Add masoor and let them cook for maximum 5 minutes. Add mint leaves (torn by hand into smaller fragments) and turn off the flame.

For Rice:

Bring water to boil and add vinegar and salt.

Add whole garam masala. Once the water boils, add rice and let them boil till half done.

Give layers and keep it on dum. 10 minutes on high flame and 15 minutes on low.

Ready to eat.