Kale Moti Biryani

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About Kale Moti Biryani
This recipe is a long lost but valued gem of the Mughal Dynasty!Rice and Dal have always been Indiaรขโฌโขs staple diet but this Biryani combines both of them in a sophisticated,yummy and a รขโฌลNawabiรขโฌย 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 รขโฌโ Jiggs Kalra!
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Recipe Time & More
Ingredients
- 2 1/4 cup Basmati Rice or biryani biryani รข 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 รข soaked for minutes
- 2 tsp Salt or as per taste
- 1 pinch Soda Bicarb
- 3 tsp Garlic Paste or ginger ginger รข
- 1/2 tsp red chili powder
- 1/2 tsp Turmeric Powder
- 2 cup Yogurt
- 1 1/2 cup Tomato chopped
- 3 Potatoes รข cubed
- 2 tsp Green Chilli Paste
- 1/2 cup Desi Ghee
- The Garnish : the garnish
- 1/2 cup Coriander รข chopped finely
- 2 tbsp Mint รข chopped finely
- 2 Green Chillies รข roughly chopped
- 1 tsp Garam Masala powdered
- 1 tsp Cardamom Powder
- 2 tsp Saffron
- 3 Onions or brown medium รข 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 รขโฌโ 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 รขโฌโ 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 รขโฌโ 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 รขโฌโ 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 รขโฌโ Mint,green chillies and fried Onions.Add the remaining raw Tomatoes and half of the Saffron รขโฌโ Yogurt mixture.
- Now spread the rice evenly over this and top with the remaining fried Onions,Saffron รขโฌโ Yogurt mixture and the Coriander รขโฌโ Mint and green chilli.
- Close lid and place on the preheated tava.Cook on dum for 35 รขโฌโ 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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5 Comments
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This is perfect! Can’t wait to taste it.
Such a lovely dish! Thanks for sharing.
This looks perfect! Thanks for posting.
Such a great recipe! Can’t wait to try it.
Thanks for the inspiration! Looks tasty.