vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Kastha Pardha Kala Moti Biryani

Undrala Pulav

Undrala Pulav

Undrala Pulav is a special and flavorful delicacy with the perfect blend of spices and ar...

BASIC QUINOA RICE

Basic Quinoa Rice

Quinoa rice is a gluten-free recipes. This protein-packed grain looks a bit like couscous...

Pineapple Raw Banana Coconut Pulav

Pineapple Raw Banana Coconut Pulav

Pineapple raw banana pulav is a sweet and spicy rice recipe to try. It have unique flavor...

STEAMED VEG PEARL BALLS WITH DIPPING SAUCE

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...

DALIMBI BHAT

Dalimbi Bhat

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

Bhatkali Biryani

Bhatkali Biryani

Bhatkali biryani is a special biryani savoured in all parts of coastal Karnataka. ...

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







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter