Serves 4, prep time 20 minutes, cooking time 30 minutes
INGREDIENTS
1 cup basmati rice
A pinch of salt
2 tsp ghee
FOR THE DHAL
¼ cup dhal
¼ tsp turmeric powder
½ cup chopped onions
1 tsp ginger garlic paste
2 cardamom pods
1 cinnamon stick
FOR THE MINT YOGHURT
¼ cup mint chopped leaves
½ cup yoghurt
OTHER INGREDIENTS
A pinch of saffron strands
1 tbsp warm water
4 tbsp rose water
TO SERVE
1 cup of freshly chopped mint leaves
1 cup of pomegranate seeds
½ cup dried onions
8-10 fried green chillies
METHOD
FOR THE RICE
Rinse, then soak the rice for 2 hours. Drain, then in a non-stick pan, add 500ml of water, a pinch of salt and cook on a medium heat for 8-10 minutes, stirring occasionally.
Drain any excess water, add to a bowl, stir in the ghee, and set to one side.
FOR THE DHAL
Rinse then soak the dhal for 2 hours. Drain, then in the same pan, add 500ml of water, turmeric and cook on a medium heat for 6-8 minutes. Drain and set to one side.
Heat the ghee in a pan, add the onion, ginger-garlic paste, cardamom, and cinnamon, sauté on a medium heat for 2 minutes.
Stir in the dry spice mix, lower the heat then mix in the yoghurt.
Now, add the cooked dhal, season, stir then simmer over a medium heat for 2 minutes, stirring continuously.
TO ASSEMBLE
In a cup, mix the saffron with 2 tbsp warm water and set aside.
In the pan add one-third the of rice, and spread out.
Then add a third of the dhal, spoon over a third of the mint yoghurt.
Layer the remainder of the ingredients in the same way, pour over the saffron and rose water.
Cover the pan a cook on a low heat for five minutes.
When all the liquid has evaporated, remove the pan from the heat.
Top with fresh mint, pomegranate seeds, dried onion, green chillies, and serve.
