approximately Kale Channe Ki Biryani Recipe: experience the brilliance of black gram blended with fragrant basmati rice and an problematic blend of flavours.
- 3 inches Cinnamon
- 5-7 Green cardamoms
- 1 Cup Black gram (kala chana), boiled
- 1 1/2 Cups Basmati rice (soaked for 2 hours)
- 8-10 Cloves
- 5 Tbsp Ghee
- 2 Black cardamoms
- 4 Green chillies (slit)
- 2 Tbsp Ginger-garlic paste
- 2 Tbsp Coriander powder
- 5-6 Black peppercorns
- 2 Bay leaves
- 2 Medium Onions, sliced
- 5-6 Black peppercorns
- 2 Bay leaves
- 2 Medium Onions, sliced
- 1/2 tsp Turmeric powder
- 1/3 Cup Fresh cream
- 1 tsp Saffron
- 1 inch Ginger, julienne
- 1 tsp Screw pine essence (kewra)
- 1/2 Cup Yogurt
- 1 tsp Red chilli powder
- To taste Salt
- 10-12 Cashew nuts, fried
- 10-12 Almonds, fried
- 1 1/2 Tbsp Fresh mint leaves, chopped
- 3 Tbsp Fresh coriander leaves, chopped
- 1 tsp Garam masala powder
- 1/4 Cup Milk
- For sealing Whole wheat flour dough
- 2 + for garnishing Tbsp Browned onions
- Boil three cups water in a deep non-stick pan.
- upload 1 inch cinnamon, 2-three cardamoms and four-five cloves and mix.
- upload rice and cook dinner until partially carried out, drain and set apart.
- warmth 4 Tbsp ghee in some other deep non-stick pan.
- add cinnamon, black cardamoms, inexperienced cardamoms, peppercorns, bay leaves and cloves, saute until aromatic.
- upload onions and saute till golden.
- add 2 slit inexperienced chillies, saute followed by ginger-garlic paste, blend nicely.
- Now upload 1 tablespoon water and saute for 3-four mins.
- add coriander powder and turmeric powder, reduce warmth, upload yogurt and stir constantly.
- cook until the ghee separates.
- upload black gram and mix well.
- upload chopped mint, chopped coriander, garam masala powder and pink chilli powder.
- blend nicely and upload 1 cup water, stir to combine and cook dinner for about 15 minutes.
- upload salt, biryani masala, cashews, almonds, blend nicely and cook dinner similarly
For the jhol:
- warmness milk in a non-stick pan, upload cream, mix and warmth.
- add ghee and saffron, blend properly and heat for a minute.
- Discard bay leaves, cinnamon and cardamoms from the gram mixture.
- Divide the combination equally into two parts and keep one element within the pan.
- unfold a layer of cooked rice over the gram mixture inside the pan, drizzle a few jhol on the edges.
- top with chopped coriander, green chilli and half a ginger.
- unfold the second one a part of the gram aggregate on top and repeat the procedure with the closing rice and jhol.
- Drizzle screw pine essence on pinnacle and crown with final ginger pieces, coriander, mint, slit inexperienced chilli, browned onions, cashew nuts and almonds.
- Roll the dough into a protracted cylinder and line it at the lid.
- cowl the pan, press to seal, location the pan on a hot non-stick tawa and cook dinner on dum (low flame) for approximately 20 minutes.
- Serve warm garnished with browned onions.
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