Boil water in a pan. Add Bay leaf,. Oil and enough Salt to season the water. We will let the water come to boil and then add soaked Rice. Cook rice until it is 85 percent cooked.

Rice gets cooked in 4-5 mins on a high heat. Drain the excess water and spread the cooked rice in a large plate

We will pressure cook Masoor Dal. Add water just above the level of Dal and add turmeric powder, salt and mix well. Pressure cook until 1 whistle on medium heat.

Heat 4-5 tbsp. Oil in a pan and add sliced Onions. Fry until Onions become brown in colour. When Onions turn brown, add masala paste. Bhuna Masala paste for 3-4 mins.

Now to make a masala, In a grinder jar, put ginger, garlic, cinnamon stick, cumin seeds, whole coriander seeds, black pepper, dried red chilies and green chilies. Grind into a fine paste with just enough water.

After tomatoes turn soft, add boiled masoor. Mix well and switch off the heat

Grease the bottom and sides of Handi with ghee. Put boiled and cooked masoor. Spread fried onions, half the quantity of rice. Put saffron milk, coriander leaves, some more fried onions and some ghee on top. This completes the first layer of Biryani

For second layer, put masoor dal, fried onions, remaining quantity of rice, saffron milk, coriander leaves, ghee and some more fried onions. This completes the final layering.

For Dhungar: Heat charcoal until it turns red. Transfer the hot coal in a bowl and add 2-3 cloves and pour some ghee. Cover with a lid for couple of mins. After 2 mins, remove the bowl.

Seal Biryani Handi with dough and place Biryani Handi for 2 mins on high heat. Thereafter, transfer the handi on an iron griddle placed on a medium heat and cook for 10 mins. Switch off the heat.

Serve with Raita.