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Kastha Pardha Kala Moti Biryani

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

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
KASTHA PARDHA KALA MOTI BIRYANI
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.






Cooking with images Akki Tandula, Rice pulao, Atap chawal akki







 

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