This recipe is a long lost but valued gem of the Mughal Dynasty!Rice and Dal have always been India’s staple diet but this Biryani combines both of them in a sophisticated,yummy and a “Nawabi” manner which enthrals the one eating and makes the cook wonder how could such a combination exist!
I will not emphasise in words the praises and particulars about this great recipe but I would rather let you read the recipe and decipher the comments yourself!There is one thing to remember however that just as the rice,the Dal should also be just 3/4ths cooked so that they do not get mashed up while cooking the Biryani!
The recipe is taken from the all time Chef Maestro – Jiggs Kalra!
Preparation Time : 2 hours
Makes : 5 – 6 servings
2 1/4 cups Biryani Basmati Rice – soaked for 30 minutes
3 1/2 cups milk
1 liter water
2 tsp salt
The whole Garam Masala :
5 Cardamom (elaichi)
1 Black Cardamom (badi elaichi)
5 Cloves (laung)
1 – 2 Cinnamon pieces (Dalchini)
2 – 3 Bay Leaves (Tejpatta)
1 small Mace
For the Kale Moti Layer :
1 1/4 cups Chana Dal – soaked for 20 minutes
2 tsp salt
A pinch of Soda Bicarb
3 tsp Ginger – Garlic Paste
1/2 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
2 cups Yogurt
1 1/2 cups chopped Tomatoes
3 Potatoes – cubed
2 tsp Green Chilli Paste
1/2 cup Ghee
The Garnish :
1/2 cup Coriander Leaves – chopped finely
2 tbsp Mint Leaves – chopped finely
2 Green Chillies – roughly chopped
1 tsp powdered Garam Masala
1 tsp Cardamom Powder
2 tsp Saffron
3 medium Onions – sliced and deep fried till golden brown and crisp
The preliminary preparations :
Drain the Dal and add a litre of fresh water.Add soda bicarb and boil till the Dal is just soft – 3/4ths cooked!
Heat water and 3 cups milk in a big pot or Handi and add all the Garam Masala ingredients.Add rice and let it come to a boil.Stir every 2 minutes to check the level of softness in the rice.When the rice is 3/4 cooked (approximately 8 minutes),strain the rice through a sieve.Remove the whole Garam Masala and set aside till required.
NOTE : Do not throw away the milk and water liquid.Pour it into a jug and refrigerate it.Use it for soups.They taste delicious!
Warm the remaining 1/2 cup milk and add the saffron.Add 1/2 cup of Yogurt,the powdered Garam Masala and cardamom powder to this and mix well.Keep aside till required.
Make the Dal Layer :
Heat ghee in the pot in which you will be cooking the Biryani!Add Ginger – Garlic paste.Fry for 2 minutes and add red chilli and turmeric powders.Now take off heat and add the remaining Yogurt,1 cup chopped Tomato,the Potatoes and Green Chilli Paste.Cook on medium – low heat till the fat leaves the sides and the curry is thick.
Now add the prepared and boiled Chana Dal and cook for a further of 5 – 7 minutes till the Dal is well coated!Take off heat.
Layering and Assembly :
Preheat a tava on medium heat for 15 minutes.
Over the prepared Dal,sprinkle half of the Coriander – Mint,green chillies and fried Onions.Add the remaining raw Tomatoes and half of the Saffron – Yogurt mixture.
Now spread the rice evenly over this and top with the remaining fried Onions,Saffron – Yogurt mixture and the Coriander – Mint and green chilli.
Close lid and place on the preheated tava.Cook on dum for 35 – 40 minutes till done.Make a base of the Chana Dal mix and ladle rice on top.Serve with a salad or raita!