LAMB MINCE AND MASOORI PULAO

INGREDIENTS:   serves 6-8

1/2  kg  lamb mince
1  cup  whole lentils with skin (black masoor dal)
2  medium onions, sliced
Whole spices
4-5 black peppercorns
2  cinnamon sticks
4-5  cloves
2-3  bay leaves
Powder spices
1/2  tsp chilli powder
1/4  tsp  turmeric powder
1  tsp  coriander powder
1/2  tsp  garam masala powder
1/2  tsp  salt
2  tsp  ginger-garlic paste
1  cup oil
4  cups  rice
2-3  drops screwpine essence, dissolved in 2 tbsp water
Yellow edible colour, a pinch
For garnish
2  boiled eggs
Coriander leaves
Onion slices, fried

Method:

• Heat oil in a pan and fry onion with whole spices (except bay leaves ), till golden brown. Add minced meat, ginger-garlic paste and the spice powders to it. Mix well and add 2 glasses of water. Fry the mince till cooked and the water evaporated.
• In another pan, boil lentils till cooked and dry. Add the lentils to cooked mince and mix well.
• Separately, boil rice with bay leaves till just tender.Grease a large deep dish with oil and spread a layer of rice at the bottom. Now spread one layer of minced meat and lentil mixture.
• Repeat till all is used up and rice forms the topmost layer. Drizzle screwpine essence over the rice along with a few drops of food colour. Cover the dish with a lid and steam the rice and meat for 10 minutes.
• To serve , garnish with coriander, fried onions and boiled egg slices.