Masoor Pulao

Ingredients 

• 1/2 cup whole red lentils , soaked for 30 minutes and drained
• 1 1/2 cups Basmati rice
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 3-4 cloves
• 10-12 black peppercorns
• 1 inch cinnamon stick
• 1 1/2 tablespoons ginger-garlic-green chilli paste
• 1 medium tomato,  chopped 
• 5 tablespoons chopped coriander leaves 
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 3/4 teaspoon cumin powder
• 1/2 teaspoon garam masala powder
• Salt to taste

Method

1. Wash Basmati Rice with sufficient water for 2-3 times. Add fresh water and soak for 20 minutes and drain.
2. Heat ghee in a pan, add cumin seeds and once they change colour, add cloves, black peppercorns, and cinnamon stick and sauté for a minute.
3. Add ginger-garlic-green chilli paste, mix and cook for 2 minutes.
4. Add tomato and 2 tbsps coriander leaves and sauté for 2-3 minutes on a medium heat.
5. Add whole red lentils and mix well, add remaining ghee, red chilli powder, coriander powder, turmeric powder cumin powder, garam masala powder, salt and mix, cover and cook for 2-3 minutes.
6. Remove the lid, add soaked rice and mix gently. Add 2 cups hot water and adjust salt, mix gently, cover and cook for 15-20 minutes.
7. Switch off the heat and add remaining coriander leaves and mix gently. Transfer into a serving plate and garnish with coriander leaves.
8. Serve hot with vegetable raita.