Hyderabadi masala pulao

Serves: 4
Ingredients
Basmati rice 500 gm
Ghee 120 gm
Cumin seed, black 2 gm
Onion, sliced 1 pc
Ginger garlic paste 15 gm
Channa dal 300 gm
Salt to taste
Chilli powder, red 8 gm
Water 2 cup
Ginger, chopped 10 gm
Kewda water 5 gm
Cardamom and mace powder 6 gm
Saffron 1 gm
Coriander, chopped 8 gm
Mint, chopped 5 gm
Lemon juice 2 tbsp
Chilli, green, chopped 5 gm
Method
Wash rice and soak for two hours. Boil it with salt till 80 per cent done then strain and keep aside.
In a pot, heat the ghee and add the cumin. When it crackles, add the onion and sauté till golden brown.
Add the ginger garlic paste, sauté for a few minutes; add the channa dal, salt, red chilli powder and two cups of water. Cook till the dal is 80 per cent cooked.
Add the chopped chilli, kewda water, lemon juice, cardamom and mace powder and cook for a while.
Add the cooked rice and saffron (that has been soaked in water for 5 min) and let it simmer till the rice is completely cooked. Garnish the pulao with mint leaves and chopped coriander leaves.
Serve hot.