Kale Moti Biryani

Name: Kale Moti Biryani
Prep time: 45 min
Cook time: 1 h 25 min
Total time: 2 h 10 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: 60 ml/¼ cup Milk; 20 g/⅓ cup Mint; 6 Green Chillies; 100 g/3½ Tomatoes; 25 g/4 Tbs Fried Onions; 100 g/½ cup Yoghurt; 5 g/1 tsp Garam Masala; A pinch Green Cardamom powder; 1 g/2 tsp Saffron; 100 g/½ cup Ghee; 15 g/2½ tsp Ginger paste; 250 g/1¼ cups Bengal Gram; A pinch Soda bi-carb; A pinch Mace; Salt; 1 stick Cinnamon (1-inch); 1 Bay Leaf; 3 Green Chillies; 30 g/½ cup Coriander; 125 g/½ cup Tomatoes; 125 g/5 Potatoes; 2 g/⅓ tsp Turmeric; 200 g/¾ cup Yoghurt; 10 g/1¾ tsp Garlic paste; 3 g/½ tsp Red Chilli powder; 5 Cloves; 1 Black Cardamom; 5 Green Cardamom; Whole Garam Masala; 800 ml/3⅓ cups Milk

Preparation info

Serves:
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

Kale Moti—black pearls—Biryani is truly a jewel in this collection of handi delicacies. Bengal gram simmered in gravy and basmati rice, layer upon layer, make for a royal treat.

Ingredients

250 g/2¼ cups Basmati Rice
800 ml/3⅓

Asia
India
Main course
Vegetarian
Gluten-free

Method

Preparation

THE RICE: Pick, wash in running water and soak for 30 minutes. Drain.

THE BENGAL GRAM: Soak overnight in a pan. Drain. Replenish with fresh water, add salt and soda bi-carb and boil until cooked. Drain and keep aside.

THE GRAVY: Whisk yoghurt in a bowl. Wash and chop tomatoes. Peel, wash and cut potatoes into ¾-inch cubes. Remove