Kale moti biryani

Ingredients

• Basmati rice - 2 cups
• Salt to taste
• Cloves - 4
• Cardomom - 4
• Lemon juice - 1 tbsp
• Kalachanna/Kadlekaalu,soaked overnight - 1 cup
• A pinch of soda bicarb
• Ghee - 2 tbsp
• Gingergarlic paste - 2 tsp
• Onion,chopped - 1 big
• Chilli powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Whisked yogurt - 3/4 cup
• Tomotoes,chopped - 2
• Green chillies,chopped - 2
• Coriander leaves,chopped - 2 tbsp
• Mint leaves,chopped - 2 tbsp
• Green chillies,slit lenghtwise - 2 - 3
• Onions,sliced and fried until crisp - 2 tbsp
• Tomato,Sliced - 1
• Ginger juliennes - 1 tsp
• whisked yoghurt - 1/4 cup
• Garam masala powder - 1 tsp
• A few strands of safforon soaked in a little milk

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Preparation

• To prepare the kale moti. Wash the channa, add enough water,salt and soda bicarb and cook in a pressure cooker until 3-4 whistles. Drain out the water and keep it aside.
• Heat ghee in a kadai, add ginger-garlic paste, onions , chilli powder and turmeric powder,lower the heat and saute for 2 minutes.
• Remove the pan from heat,add curd,tomatoes 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. Transfer the cooked channa to an ovenproof container.
  
• Spread the chopped corinaderleaves, mintleaves, gingerjuliennes, green chillies, tomatoes fried onions and pour the yogurt over the channa.
• Spread the rice evenly over the garnished channa and sprinkle soaked saffron over. Cover with a lid and secure with a atta dough to seal the container so that it is airtight and cook in a pre-heated oven for 10 to 12 minutes at 180'C.
• Bring 8 cups of water to a boil with salt,whole garam masala and lemon juice. Cook till three-fourths done. Drain out the water.

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