Kale Moti Biryani

Kale Moti Biryani - Plattershare - Recipes, food stories and food lovers
This recipe is a long lost but valued gem of the Mughal Dynasty!Rice and Dal have always been India’s staple diet but this Biryani combines both of them in a sophisticated,yummy and a “Nawabi” manner which enthrals the one eating and makes the cook wonder how could such a combination exist! I will not emphasise in words the praises and particulars about this great recipe but I would rather let you read the recipe and decipher the comments yourself!There is one thing to remember however that just as the rice,the Dal should also be just 3/4ths cooked so that they do not get mashed up while cooking the Biryani! The recipe is taken from the all time Chef Maestro – Jiggs Kalra!
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Prep Time1 hour 20 minutes
Cook Time40 minutes
Total Time2 hours
Served As: Lunch
Recipe Cuisine Type: Mughlai
Recipe Taste: Salty, Spicy, Sweet, Tangy
Servings 6

Ingredients
 

  • 2 1/4 cup Basmati Rice or biryani biryani â soaked for minutes
  • 3 1/2 cup Milk
  • 1 ltr Water
  • 2 tsp Salt or as per taste
  • Whole Garam Masala the
  • 1 1/4 cup Chana Dal â soaked for minutes
  • 2 tsp Salt or as per taste
  • 1 pinch Soda Bicarb
  • 3 tsp Garlic Paste or ginger ginger â
  • 1/2 tsp red chili powder
  • 1/2 tsp Turmeric Powder
  • 2 cup Yogurt
  • 1 1/2 cup Tomato chopped
  • 3 Potatoes â cubed
  • 2 tsp Green Chilli Paste
  • 1/2 cup Desi Ghee
  • The Garnish : the garnish
  • 1/2 cup Coriander â chopped finely
  • 2 tbsp Mint â chopped finely
  • 2 Green Chillies â roughly chopped
  • 1 tsp Garam Masala powdered
  • 1 tsp Cardamom Powder
  • 2 tsp Saffron
  • 3 Onions or brown medium â sliced and deep fried till golden brown and crisp
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Instructions
 

  • The preliminary preparations : Drain the Dal and add a litre of fresh water.Add soda bicarb and boil till the Dal is just soft – 3/4ths cooked! Heat water and 3 cups milk in a big pot or Handi and add all the Garam Masala ingredients.
  • Add rice and let it come to a boil.Stir every 2 minutes to check the level of softness in the rice.When the rice is 3/4 cooked (approximately 8 minutes),strain the rice through a sieve.Remove the whole Garam Masala and set aside till required.
  • NOTE : Do not throw away the milk and water liquid.Pour it into a jug and refrigerate it.Use it for soups.They taste delicious!
  • Warm the remaining 1/2 cup milk and add the saffron.Add 1/2 cup of Yogurt,the powdered Garam Masala and cardamom powder to this and mix well.Keep aside till required.
  • Make the Dal Layer : Heat ghee in the pot in which you will be cooking the Biryani!Add Ginger – Garlic paste.Fry for 2 minutes and add red chilli and turmeric powders.
  • Now take off heat and add the remaining Yogurt,1 cup chopped Tomato,the Potatoes and Green Chilli Paste.Cook on medium – low heat till the fat leaves the sides and the curry is thick.
  • Now add the prepared and boiled Chana Dal and cook for a further of 5 – 7 minutes till the Dal is well coated!Take off heat.
    Kale Moti Biryani - Plattershare - Recipes, food stories and food lovers
  • Layering and Assembly : Preheat a tava on medium heat for 15 minutes. Over the prepared Dal,sprinkle half of the Coriander – Mint,green chillies and fried Onions.Add the remaining raw Tomatoes and half of the Saffron – Yogurt mixture.
  • Now spread the rice evenly over this and top with the remaining fried Onions,Saffron – Yogurt mixture and the Coriander – Mint and green chilli.
  • Close lid and place on the preheated tava.Cook on dum for 35 – 40 minutes till done.Make a base of the Chana Dal mix and ladle rice on top.Serve with a salad or raita!
    Kale Moti Biryani - Plattershare - Recipes, food stories and food lovers

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Amrita Iyer
Amrita Iyer

I am a passionate foodie who loves to cook, serve and love to see people relishing my creations. Since the time I was small I used to wonder about the 'how' of things in the kitchen.

Then when I finally ventured as an unprofessional kitchen helper for my late grand-mother (a par excellent cook in her own generation) I was fascinated by the amount of stuff you could do to a simple milk and rice to form a most yummy pudding.

Here I am sharing my recipes with a will to learn from some and educate others as well!

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