Kastha Pardha Kala Moti Biryani

Share
1 Ratings
0 Reviews
Print
Recipe By Vahchef
55 m
2 servings
125.5 Cals

Dalimbi Bhat

Dalimbi bhat is a very delicious pulao made with field beans and is a traditional Maharas...

Steamed Veg Pearl Balls With Dipping Sauce

This is a Chinese recipe where mixed veg balls are coated in a layer of basmati rice, the...

Chicken 65 Style Biryani

This chicken 65 biriyani makes an excellent meal for a party get together, family get tog...

Mango Coconut Rice

This is a tangy and yummy rice recipe prepared especially in summer season....

Gurda Kapoora Biryani

Gurda Kapoora Biryani is a special meat dish originated from from Lahore in Punjab....

Bisibelele Bath

A classic dish from the state of Karnataka made to combination of rice, toor dal, vegetab...

Kastha Pardha Kala Moti Biryani Recipe, Biyyam Chawal, How To Make Kastha Pardha Kala Moti Biryani Recipe

Name: KASTHA PARDHA KALA MOTI BIRYANI
Prep time: 10 min
Cook time: 45 min
Total time: 45 min
Yield: 2

Kala moti biryani is a delicious Indian recipe. The words Kale Moti refer to the small grains of black urad dal. 'Kale' here is a Hindi(Indian) word for black colour which happens to be the colour the lentils used in this recipe. 'Moti' means pearls..what this means here is that this rice dish is a treat of black lentils and is as delicious as pearls are beautiful.

About Recipe

Tandool annam, Pachaarisi sooru, CHAWAL chal

How to make KASTHA PARDHA KALA MOTI BIRYANI

(1 ratings)

0 reviews so far

Prep time
10 mins

Cook time
45 mins

Total time
55 mins

Author : Vahchef
Main Ingredient : Rice

Servings : 2 persons
Published date : February 06, 2019

Ingredients used in KASTHA PARDHA KALA MOTI BIRYANI
• Oil - 9-10 teaspoons.
• Lichen stone flower - 2 numbers.
• Mace - 1 number.
• Cinnamon - 2 numbers.
• Cloves - 3 numbers.
• Star anise - 1 number.
• Shahi jeera - 1/2 tea spoon.
• Onions - 1 cup.
• Salt - to taste.
• Green chillies - 3 numbers.
• Green chilli paste - 1 tea spoon.
• Ginger garlic paste - 1/2 tea spoon.
• Potatoes chopped - 1 cup.
• Red chilli powder - 1 tea spoon.
• Turmeric powder - 1/2 tea spoon.
• Chana - 1 cup.
• Whole wheat flour - 1 cup.
• Ajwain - 1/2 tea spoon.
• Coriander leaves(chopped) - 1 tablespoon.
• Mint leaves(chopped) - 1 tablespoon.
• Yogurt - 1 cup.
• Basmati rice - 1 cup.
• Fried onions - 2 tablespoons.
• Butter - 2 teaspoons.
• Lime juice - 1 tea spoon.
Method:
In a hot pan add oil, lichen stone flower, mace, cinnamon, cloves, star anise, shahi jeera. Then add onions, salt, green chillies, green chilli paste, ginger garlic paste and cook it. Later add boiled potatoes, red chilli powder, turmeric, soaked chana and cover it. For cooking leave it up to 4-5 minutes. In a bowl add whole wheat flour, salt, ajwain, oil, water and make a soft dough. Rest the dough for 10minutes. Now add chopped coriander leaves, chopped mint leaves, Yogurt into the cooked chana mixture, lime juice, water and mix it nicely. Keep it in a simmer flame. In a hot boiling water drop the soaked basmati rice and add little oil. Then add fried onions to the kala motis Transfer dried basmati rice into the kale moti and add fried onions on top of it. Leave it for simmering up to 12-15minutes and mix it. Now take the dough and roll it like a thin case. In a ceramic bowl apply oil, butter, then place the case on it and apply oil on it. Add chopped coriander leaves, chopped mint leaves, fried onions, white basmati rice, moti's on top it and wrap up. Now keep in oven at 180 degrees for around 20-30 minutes. Take out from oven apply butter on top of it for crispiness and again keep it in oven. Now take it out from oven and place it on a chopping board. Cut top layer and serve it. Now khastha pardha kale moti biryani is ready to serve.