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Kaghan Basmati Rice
Salt
Knur Pulao Cubes
Cloves
Cardamom
Lemon Juice
FOR THE KALE MOTI
Chana
Salt
Soda Bicarb
Ghee
Ginger Garlic Paste
Onions
Potatoes
Green Chillies
FOR THE GARNISHING
Coriander Leaves
Mint Leaves
Ginger
Green Chillies
Tomatoes
Onions
Curd
Garam Masala Powder
A few starnds saffron
soaked in a little milk
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400g
(Washed and Soaked for 30 minutes)
1 1/2 tsp
2
3
2
15 ml
200g Soaked Overnight
As per taste
A Pinch
80g
20g
100g (Chopped)
100g (Peeled and Cut into Large Cubes)
4 (chopped)
20g (Chopped)
10G (Chopped)
20g (Julienned)
4 (Slit Lenghtwise)
75g (Quartered)
20g (Sliced and Fried Crisp)
75g (Whisked)
5g
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| Wash
the chana, add enough water, salt and soda bicarb and
boil till cooked. Drain out the water. Heat 1/4 cup ghee
in a kadai, add ginger garlic paste, onions chilli powder
and turmeric powder. Lower the heat and saute for two
minutes. Remove the pan from heat, add curd, tomatoes,
potatoes and green chillies. Return the pan to the heat.
Cook till the ghee floats on top. Then add the boiled
chana, adjust the seasoning and stir well. Saute till
done and almost dry to cook pulao. Heat 1/2 cup of oil.
Put whole garam masala and lemon juice, knorr pulao cubed
yakhni (2 cubes +3 cups of water) and dana rice and cook
until the yakhni is dried but the pulao should be only
half done. |
| TO
ASSEMBLE THE BIRYANI: |
| Transfer
the cooked chana to an oven proof container. spread the
garnish of chopped coriander leaves, mint leaves, ginger
julienne's, green chillies, tomatoes, fried onions and
pour the curd over the chana. spread the pulao evenly
over the garnished chana and sprinkle soaked saffron over.
cover with a lid and put on dam. to serve mix well and
serve hot in a dish. |
| The
delicious Kaghan Kale Moti Biryani is ready. Enjoy it
with cucumber raita. |
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