- 3 cups Basmati Rice (Dehraduni) washed and drained until water is almost clear
- 1 cup Red Lentils (washed & drained until water is almost clear)
- 1 large Brown Onion diced
- Half a Jar of Tomato Kasaundi
- 100ml Cooking Oil
- 6 Cups Boiling Water
- 1 tsp Salt
- 4 pce Bay leaves
- 2 pce Cinnamon sticks
Pre-heat oven to 200 degrees.
Bring kettle to boil with at least 6 cups of water.
In a large heavy based pot (that can be used on the stove top as well as in the oven with a tight fitting lid) heat oil and fry onions on medium heat until well browned.
Add Tomato Kasaundi , Cinnamon sticks and Bay leaves and stir.
Add rice and lentils and fold through so that the mixture has a glossy shine to it.
Add boiling water: 6 cups exactly and salt and stir ensuring all the rice is distributed evenly through the water and away from the sides of the pot.
As soon as bubbles appear on the surface place aluminium foil (2 pieces cross wise to cover circumference of pot) over pot and cover with lid. Using a pot holder to protect yourself from the heat. Fold edges of foil over edge of pot to ensure there is no loss of moisture.
Place pot in oven and set timer for 30 minutes exactly.
Do not open oven to check rice for the 30 minute duration.
After 30 minutes remove from oven and using pot holder and a fork (to avoid horrid steam burn much worse than your average flame burn) lift off some of foil from edges and remove lid. Check a forkful of rice. It should be cooked through with no dot of white through the centre of the grain.
Replace lid and leave to rest for 15 minutes.
This will allow for easy turning out of rice without losing any sticking to the base and sides of the pot.