Onions $ Seer

Ingredients

• 2 cups green chennah dhall (soaked for 1 hour)
• 1 teaspoon cinnamon
• 1 teaspoon cloves
• 1 teaspoon cardamom
• 1 teaspoon cumin seeds
• 1 tablespoon green ginger, grated
• 1 teaspoon coarse sea salt
• 3 teaspoons coriander seeds, ground
• ½ cup ghee
• 2 medium onions, sliced
• 2 cups rice
• a pinch of saffron
• hot ghee for drizzling

Directions

1. Heat ¼ cup ghee in a saucepan and fry the sliced onions until brown.

2. Add the meat and fry it briefly.

3. Pour in a small amount of water and add the ground coriander seeds; boil until the water evaporates.

4. Mix in the spices with the meat.

5. Parboil the rice in plain water, then layer it over the meat.

6. Color a small portion of rice with saffron and place it in the center.

7. Spread the soaked green chennah dhall over the rice and drizzle with hot ghee.

8. Cover the saucepan tightly and cook on a charcoal fire for 1 hour.