3medium potatoespeeled and diced into desired size cubes
Handful chopped cilantro
Handful chopped mint
1Tomato Sliced
Handful fried onions
3boiled large eggspeeled and sliced in half
Instructions
Rinse rice in cold water a few times, cover with water, and set aside.
Heat a small saucepan filled with water and a little salt over medium-high heat. Add lentils and bring to a boil. Cook for 15-20 minutes, until mostly cooked through. Drain and set aside.
Heat ¼ cup oil in a large vessel over medium-high heat. Add onions and sauté until golden brown, 5 to 10 minutes. Add Qeema and ginger-garlic paste and cook for a few minutes. Add chilies, all mentioned spices and lemon juice. Cook, stirring often, until most of the liquid has evaporated. Add yogurt, mix well, and cook until mostly dry. Add lentils, mix, cover, and remove from heat. Set aside.
Heat water (enough to boil rice in) in a large vessel over medium-high heat. Add black peppers, bay leaves, and salt. Once it comes to a boil, add soaked rice (drain before adding), and cook until about 75% cooked through. Drain and set aside.
Heat remaining oil in a small skillet over medium high heat. Add potatoes and fry until golden brown and crispy on the outside, about 5 minutes. Don’t worry about cooking them through because they will finish cooking with the rice.
In a large vessel, drizzle in a bit of oil. Add 1/4 of the rice, followed by the mince and lentil mixture. Top with cilantro, mint, sliced tomatoes and fried onions. Cover with remaining rice and top with some oil. Cover and put over low heat on dum for 20 minutes.
Notes
Mix the rice and dish out. Sprinkle on additional fried onions, and gently place the boiled eggs and fried potatoes on top and relish.