Biryani

1. Rinse the basmati rice until the water runs clear and soak it for 30 minutes; rinse the masoor lentils and simmer them in salted water for about 20 minutes until just tender but not mushy, then drain.
2. Heat the ghee in a heavy pot over medium heat, add the cumin seeds, cinnamon, and cardamom, and fry for 30 seconds until fragrant, then add the sliced onions and cook until deep golden brown, reserving a spoonful for garnish.
3. Stir in the ginger-garlic paste and slit green chillies and cook for 1 minute, then add the grated tomato, turmeric, and a teaspoon of salt and cook down for 5 minutes until the oil separates.
4. Lower the heat, whisk in the yoghurt a little at a time so it does not split, then fold in the cooked lentils and the garam masala and simmer gently for 5 minutes.
5. Bring a large pot of salted water to a boil, add the soaked drained rice, and parboil for about 5 minutes until the grains are 70 percent cooked, then drain.
6. Layer the parboiled rice over the lentil masala in the pot, scatter the reserved fried onions and chopped coriander on top, cover tightly, and steam on the lowest heat for 20 minutes (dum).
7. Turn off the heat, let the biryani rest covered for 10 minutes, then gently fluff from the bottom up to mix the layers and serve hot.

You'll use: Frying pan / skillet · Large pot · Saucepan · Whisk · Steamer