This finger licking,flavourful biryani recipe I found from a old magazine long back ago,you all know I am a magazine Buff:), and I collect the recipes from them.The process is little lengthy but its worth a try...I prepare this biryani often in my house and it has become one of my family favourites.Kale moti means Black pearl,they look like a black pearls in the dish truly....In the original recipe potatoes are used along with channa,here I have not used it.If you are fan of potatoes,you can used them...The assemble process makes it very flavourful and aromatic...This can be done without oven also,assemble in a thick bottom vessel and seal the lid with atta dough(if you have a tight fitting lid,don't worry about sealing)keep on a low flame for 10-15 minutes.Serve this with any raitha or it is amazing on its own...Make sure that channa is nicely cooked...Using ghee makes it very tasty,I have prepared it with oil also but you know you can't beat the ghee....:).Once in a while this is a real treat...
Biryani with a sprinkling of red channa
Basmati rice-2cups,washed and soaked for30 minutes.
Salt to taste
For kale moti:
Salt to taste
A pinch of soda bicarb
For garnishing :
Coriander leaves,chopped- 2tbsp
Green chillies,slit lenghtwise-2-3
Onions,sliced and fried until crisp-2tbsp
Garam masala powder-1tsp
A few strands of safforon soaked in a little milk
To prepare the kale moti:
Wash the channa,add enough water,salt and soda bicarb and cook in a pressure
cooker until 3-4 whistles.Drain out the water and keep it aside.
Heat ghee in a kadai, add ginger-garlic paste, onions , chilli powder
and turmeric powder,lower the heat and saute for 2 minutes.
Remove the pan from heat,add curd,tomatoes and green chillies.
Return the pan to the heat.Cook till the ghee floats on top. Then add the boiled chana,
adjust the seasoning and stir well.Saute till done and almost dry
To prepare the rice:
Bring 8cups of water to a boil with salt,whole garam masala and lemon juice. Cook till three-fourths done.Drain out the water.
To assemble the biryani:
Transfer the cooked channa to an ovenproof container.
Spread the chopped corinaderleaves,mintleaves,gingerjuliennes,
green chillies,tomatoes fried onions and pour the yogurt over the channa.
Spread the rice evenly over the garnished channa and sprinkle soaked saffron over.
Cover with a lid and secure with a atta dough to seal the container so that it is airtight
and cook in a pre-heated oven for 10 to 12 minutes at 180'C.
Remove when the steam starts seeping from the side.
Break the seal,take out the rice from the container.Put the channa
in a serving dish and spread the rice over.
Serve hot with raitha.