Soak masoor or gram daal in hot water for 1 hour and drain
Mix together garlic, ginger, salt, chili powder, tomatoes, tomato puree, half the quantity of whole garam masala, some saffron, yoghurt and a little food colouring in a saucepan
Cook this on high heat for about 10 minutes, then reduce heat and simmer for about 20 minutes
Heat the oil in another saucepan and fry onions to a rich brown colour and leave aside
Fry the potatoes and leave aside
To this oil add the mince, whole masoor or gram daal and cumin/coriander powder; cook on medium heat until almost dry
Add the yoghurt mixture and cook for a few minutes until well mixed
Add garam masala powder, lemon juice, onions (leaving some aside) and potatoes
Add garam masala powder, lemon juice, onions (leaving some aside) and potatoes
Simmer on low heat for 10 minutes and turn off the heat
Prepare rice as for Vegetable Biryani and follow instructions 8-12 (section: Rice Dishes, recipe D12)
Serve the cooked mince on a bed since