Palak Masoor Biryani - Spinach and Lentils Biryani

Well this aint nothing like the real deal (Sigh) - Making Biryani from Palak and Masoor takes a lot of inner strength (we have gone to all veggie 6 days a week!) when you can just see chicken or mutton in the pot !!! But - this wasn't too bad!  Give it a try. 

2 cups of basmati rice
1/2 cup masoor
1 onion, cut lengthwise
Whole spices: 2 cloves, 1 inch cinnamon stick, 4 black peppercorns, 1 whole cardamom, 1 bay leaf
1/2 tsp turmeric powder, red chilli powder, cumin and coriander powder
2 tbsp tomato paste
4 handfuls of spinach leaves, finely chopped
1 tbsp garlic and ginger paste
2 tbsp Shaan Bombay Biryani Masala
Store bought fried onions
Pinch of saffron dipped in hot milk

Prep: Wash and soak the masoor (whole) for about 1 hour.  Drain the masoor.
Prep: Cook basmati rice. I cook mine in a microwave - 2 cups of basmati rice with 4 cups of water with some salt and olive oil. When the rice is done, I pour it out on a flat pyrex pan or a foil tray to let the steam escape. I add some olive oil to get it a little greasy when the rice comes to about room temperature. Add the saffron all over the rice.

1. Heat oil in a pressure cooker.  Add the whole spices and roast a little.
2. Add the onions and fry them till brown.  Add the tomato paste and mix well. Sautee till the mixture leaves oil on the sides.
3. Add the garlic ginger paste and sautee the mix for a few minute. Add the turmeric, chilli, coriander, and cumin powder.
4. Add the masoor and mix.  Add the spinach.  Add about 1 cup of water and pressure cook the masoor for just 1 whistle.  The masoor should be al dente - should have a bite to it.
5. When the whistle steams out, remove the lid.
6. Heat a little oil in pan. Add the spinach masoor mixture and sautee.  Add the biryani masala and some salt and cook until the water evaporates. You should have a thick mixture.
7. Now, we are ready to layer the biryani. You can either layer it in a stockpot or a foil tray. for both, add the masala at the bottom, layer some rice, followed by masala and then top it off with rice. Top it with fried onions.  Let it cook on simmer for about 20 minutes.  If using an oven, cover the tray with a foil and preheat the oven to 200F and steam cook for 20 minutes. 

Zunka Style Green Onions - Kanda Paath Bhaji

This is a very simple and basic Green onions preparation that I absolutely love with fresh hot chapatis. Zunka (Zoon-ka) is a rustic gram flour or besan (chickpea flour) dish that is prevalent in many Maharashtrian households. Adding green onions to it provides a little more fiber and a unique taste.

Ingredients:
2 bunches of green onions, remove and discard the bulbs at the bottom - Chop the green onions separating them into white parts and green parts
1 small red onion
1/8 tp mustard seeds
Dash of asofoetida
2 kokums (optional)
3 tsp besan of chickpea flour
Spices: 1/8 tsp each of turmeric, red chilli powder, cumin and coriander powder (add more if you like it spicy)

Method:
1. Heat oil. Add mustard seeds and when they crackle add hing.
2. Add finely chopped red onions and kokum. Sautee till golden brown
3. Add the chopped green onions and toss well.
4. Add some salt, turmeric and red chili powder, cumin and coriander powder.
5. Cook the green onions until it wilts significantly.
6. Add about 3 tsps of gram flour or besan (sprinkle each tsp as you mix it with the green onions)
7. On medium heat, work the contents as the two mix well.
8. Add about 1/4 cup water (a little at a time) as you keep mixing the contents. Let the besan cook either covered or open for 5 to 8 minutes.
Adjust seasonings - salt/sugar