Kale moti biryani

Main Dish
2 servings
30 min
20 min
Very Easy


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


  • 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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