* Moong Sprouts Biryani *

1 1/2 cups long-grain rice
1 tbsp ghee
Pinch of caraway seeds
2-3 bay leaves
2 cloves
2 cinammons
2 green cardamons
2 1/2 cups boiling water
1 cup milk
1 tbsp chopped cashewnuts
1 tsp poppy seeds
3 tbsp cream
2 tbsp oil
2 cups fresh moong sprouts
2 onions, finely chopped
2 green chillies, finely chopped
3 tsp ginger paste
1 1/2 tsp garlic paste
3 tomatoes, pureed
1/4 tsp sugar
1 tsp coriander powder
1/2 tsp roasted cumin powder
1/4 tsp amchoor powder (optional)
1/4 tsp garam masala powder (optional)
1/4 tsp turmeric powder
1/2 tsp red chilli powder
Pinch of black pepper powder
1 tbsp chopped coriander leaves
2 tbsp fresh whole-milk yogurt
1/2 cup hot water
Salt to taste
1 tbsp melted ghee or 1 tbsp oil
1 tbsp chopped coriander leaves
For garnishing:
1 to 2 tsp almond flakes, 1 to 2 tsp raisins
Onion rings, tomato slices, cucumber slices

Heat the ghee in a heavy non-stick saucepan and add the caraway seeds and bay leaves. When it cackles, add the cloves, cinammons, cardamons and rice.
Fry the rice, stirring gently, for 1 minute. Add the water and salt. Cook uncovered on medium heat till the water is absorbed. Be careful that the rice does not burn.
Fluff out with a fork and divide into 3 portions.
Blend the milk with the cashewnuts and poppy seeds till smooth. Add the cream and divide into 3 portions.
Heat the oil in a non-stick saucepan and fry the onions and chillies till golden. Add the ginger-garlic and fry for 2-3 minutes.
Add the tomatoes, sugar, and the masala powders and fry for 3-4 minutes. Add the moong, coriander leaves, yogurt, water and salt.
Cook on low heat till the moong is tender. Divide into 2 portions.
Coat a deep baking dish with the 1 tbsp ghee or oil. Spread 1 portion of rice, then 1 portion of moong.
Spoon over 1 portion of the milk paste evenly. Repeat.
Then spread 1 portion of rice and 1 portion of milk paste. Sprinkle 1 tbsp coriander leaves.
Cover with foil and seal the edges. Bake in a preheated oven at 425 deg F for 20 minutes.
Garnish and serve hot.