Kale moti biryani ? black pearl biryani (fragrant rice speckled with spicy bengal grams served w

step 1
For Kale Moti:
In pressure cooker add 11/2 glass of water and add the Bengal grams. Add 1/2 tsp of salt and pressure-cook them.
In a thick bottomed pan heat the oil and carefully add the whole garam masala ? cinnamon, cloves and bay leaf.
As soon as these crackle, add onion and fry till golden brown. Add 2 tbsp of water and along with it add the ginger and garlic paste. (This way the ginger garlic paste won?t stick to the bottom of the pan and will get well incorporated in the masala)
Stir fry for a minute and then add the chopped tomato and salt, turmeric, chilli powder, coriander powder, green chillies and garam masala.
Cook till the masala has an assimilated look and the oil separates (towards the edges and top)
Add the Bengal grams (without water) and cook till the masala is well incorporated (approx. 5 minutes)

step 2
For Fragrant Rice:

Wash the rice till the water runs clear.
In a pot take sufficient water and add the salt cardamom, cinnamon and bay leaf. Cover the pot and let the water boil.
Once water starts to boil, tip in the rice and stir it well.
Cook the rice till it is par boiled or half cooked.
Strain the water and keep the rice aside.
(Remove the whole garam masala from the rice)

step 3
For Garnish:
Soak the saffron in milk
In an oven-proof container, transfer the Bengal grams and smooth it out with a spoon. Sprinkle a little fresh coriander and mint leaves over it.
Spoon over the rice over the grams and evenly spread it over.
Garnish the rest of the mint and fresh coriander, drizzle over the saffron milk and sprinkle the golden brown onions (mine turned brownL).
Seal the top with a cover or foil.
Cook in a moderate hot oven for approx 15 minutes.
Remove the seal and serve hot with Cucumber Raita

Note: If you cook the Bengal grams in vegetable oil or mustard oil, drizzle some ghee over the top of the rice for flavour
Note: This makes a nice lunch pack for school

step 4
Cucumber Raita

Making a cucumber raita is simple. I used 11/2 cup of yoghurt and to that I added shredded cucumber, flavoured it with roasted ground cumin seeds, salt, black pepper, chat masala (available at Indian grocery stores) and dry ground mint.

Note: Adjust the amount of these ingredients as per your taste