Kale Moti Biryani

Time

Prep 1440 min · Cook 180 min · 1620 min total

Difficulty

hard

1. 1

   Soak the black urad dal overnight in plenty of water. The following morning, drain, and replenish with fresh water.

2. 2

   Add baking soda and salt. Boil until cooked. Drain. Keep aside. Wash the rice and soak for 15 minutes in water.

   15 min
3. 3

   Drain. Boil rice in 3. 5 cups water with salt and garam masala powder. Lower flame, partially cover and cook till almost done.

4. 4

   Keep aside. Now start preparing the urad dal mixture. For this, heat butter/ghee in a skillet.

5. 5

   Add ginger-garlic paste and stir-fry till the raw smell is gone. Add red chilli and turmeric powders and 3 tbsps.

6. 6

   Water. Mix well. Cook for 2 minutes. Add the chopped green chilli and chopped tomatoes. Cook on low flame till the gravy becomes thick and the fat leaves the masala.

   2 min
7. 7

   Stir in the urad dal, allowing the gravy to coat the same. Sprinkle chopped corriander leaves, slit green chillies, garam masala powder, quartered tomatoes and fried onions.

8. 8

   Lightly toss. Add rice, evenly, over the garnished urad dal mixture. Place a moist cloth on top.

9. 9

   Cover with a tight fitting lid and seal the lid with atta dough. Put the sealed skillet on'dum' on low flame on your gas stove for 15-20 minutes, so as to let all the flavours blend beautifully with the rice, and the rice be cooked thoroughly well.

   20 min
10. 10

    Break the seal once the time is up, remove the cloth and transfer the rice to a serving dish.

11. 11

    Serve hot with raita or a dollop of yogurt on top and/or a curry of your choice.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.