Recipe's from The Zyronian Book 1 - Destination Africa

Mildly spiced Lentil biriyani 

1 1/2 cups of basmati rice
1 cup of lentils, optional(red lentils or mung beans)
1 tablespoon crushed garlic
11/2  teaspoon garam masala
1 teaspoon turmeric powder
1/2 cup plain yogurt
a pinch or two of saffron
ready fried onions 1 cup
1 teaspoon of salt
1/2 teaspoon of cayenne pepper
2 tablespoons of oil 
1/4 teaspoon yellow food color
2 table spoons chopped coriander

Boil 1 cup of lentils with 1/2 teaspoon of salt until tender.
Add 1 teaspoon of garam masala, 1 teaspoon crushed garlic, 1 teaspoon of turmeric powder, 1/2 cup of plain yogurt, a pinch of saffron, 1/2 cup ready fried onions, 1/2 teaspoon cayenne pepper and 1 table spoon of oil. Let this mixture simmer.
Wash the 1 1/2 cup of basmati rice and soak it for ten minutes.
Remove all water and add fresh water to just cover it about an inch.
Put rice on boil and add 1/2 teaspoon salt and 1 table spoon oil. When all the water is gone, let rice simmer and cook thoroughly. Add 1/ 2 cup onions, 1/2 teaspoon garam masala and a pinch of  saffron to it. Put the 1/4 teaspoon of yellow food color in a cup and add like a teaspoon of water to it. Pour it randomly on the rice to form a marble effect so rice will seem yellow in some places and white in others. Turn over the rice gently to mix in the onions, saffron and garam masala.
Place the now ready rice into a flat serving dish, pour the lentil mix gently on top of it and garnish with the coriander on top of the lentil mix.