Petitchef

Kale moti biryani

Main Dish
2 servings
30 min
20 min
Very Easy

Ingredients

Number of serving: 2

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.

Photos

KALE MOTI BIRYANI, photo 1
KALE MOTI BIRYANI, photo 2

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