Kale moti biryani

Name: Kale moti biryani
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Cuisine: en
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

Main Dish

2 servings

30 min

20 min

Very Easy

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Ingredients

Number of serving: 2

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

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.