KALI MOTI BIRIYANI

KALI MOTI BIRIYANI

INGREDIENTS:

Basmati rice. - 2 to 1/4 cups

Milk - 3 to 1/3 cups

For the garam masala:


Green cardamon - 5

Black cardamon -1

cloves - 5

cinnamon(1 inch) -1 stick

bay leaf - 1

Mace - A pinch of

Salt - To taste



For the kala moti:

Bengal gram ( chola dal) - 1- 1/4 cups of

Salt - To taste

Soda bi-carb - A pinc of

Ghee - 1/2 cup

Ginger paste - 2 to 1/2 tsp

Garlic paste -1 to 3/4 tsp

Red chilli powder - 1/2 tsp

Turmeric - 1/3 tsp

Yogurt - 3/4 cup

Tomatoes - 1/2 cup of

Potato - 1 big

Green chillies - 3


 For the garnishing:

Coriander - 1/2 cup 

Mint - 1/3 cup

Ginger - 4 tsp

Green chillies - 6

Tomato big - 1

Fried onion - 4 tbsp

Yogurt - 1/2 cup

Garam masala - 1 tsp

Green cardamon powder - A pinch of

Saffron - 2 tsp

Milk - 1/4 cup

HOW TO COOK:


The rice: 

• pick wash in running water and soak for 30 mnts. Drain. 

The Bengal Gram: 

• Soak overnight in a pan.Drain. 
• Replenish with fresh water,add salt and soda bi_carb until cooked.
• Drain and keep aside.

The Gravy:  

• Whisk yogurt in a bowl.
• Wash and chop tomatoes. 
• Peel , wash and cut potatoes into 3/4 inch cubes.Remove stems,wash,slit,and chop green chillies.

 The Garnish: 

• Clean wash and chop coriander and mint.Scrape, was and cut ginger into julienne. 
• Remove stems , wash, slit deseed  green chillies. 
• Wash and cut tomatoes into quarters. 
• Whisk yogurt in a bowl.
• Add garam masala,cardamon powder and half the saffron. 
• Dissolve the remaining saffron in warm milk. 

The Oven:

•  Pre heat to 350 degree Fahrenheit. 

Cooking:

•  Boil rice with 4-1/2 cups of water and the milk.Add all garam masala salt and cook for 7 to 8 minutes. 
• To prepare bengal gram, heat ghee in a handi.
• Add ginger paste, garlic paste,red chillies and turmeric.All dissolved in 3 tbsp of water and saute over for 2 mnts. 
• Remove the handi,add yogurt, tomatoes, potatoes and green chillies,return to heat and stir constantly until the gravy become thick and the fat leave the masala. 
• Then add the boiled gram and simmer until the gravy coats the gram and potatoes.
• Adjust the seasoning.

Assembling: 

•  In the handi with the bengal grams, sprinkles the garnish of coriander,mint,ginger, green chillies,tomatoes and fried onions and pour the yogurt on top. 
• Spread the rice evenly over the garnish gram. 
• Sprinkle the saffron milk, place a moist cloth on top,cover with a lid and seal with atta dough. 

Finishing: 

• Put the sealed andi on dum in the pre- heated oven for 15 to 20 minutes.