Kale Moti Biryani
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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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Ingredients
- 2 1/4 cup Biryani Basmati Rice – soaked for 30 minutes
- 3 1/2 cup milk
- 1 liter water
- 2 tsp Salt
- The whole Garam Masala :
- 1 1/4 cup Chana Dal – soaked for 20 minutes
- 2 tsp Salt
- A pinch of Soda Bicarb
- 3 tsp Ginger – Garlic Paste
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 2 cup Yogurt
- 1 1/2 cup chopped Tomatoes
- 3 Potatoes – cubed
- 2 tsp Green Chilli Paste
- 1/2 cup Ghee
- The Garnish :
- 1/2 cup Coriander Leaves – chopped finely
- 2 tbsp Mint Leaves – chopped finely
- 2 Green Chillies – roughly chopped
- 1 tsp powdered Garam Masala
- 1 tsp Cardamom Powder
- 2 tsp Saffron
- 3 medium Onions – 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.
- 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!
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