Absolutely Addicitve Kale Moti Biryani Lunch Thats Complete Food

AUTHENTIC SOUTH INDIAN BIRYANI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a large oven-proof pot over medium heat. Add cardamom, clove, and cinnamon stick. Stir in chopped onions, and fry until golden brown. Stir in garlic and ginger. Stir in chicken pieces, and fry about 3 minutes. Stir in chili powder, and cook several minutes. Stir in tomatoes, and cook about 5 minutes. Mix yogurt with 3 tablespoons water and lemon juice; stir into sauce.
• Cover pot, and bake in a preheated oven until the sauce is somewhat thickened and concentrated, about 15 minutes.
• Meanwhile, cook rice in enough salted water to cover. Bring to a boil, and cook until it is half cooked, about 7 minutes. Drain rice, and stir into chicken and sauce. Stir in butter, season to taste with salt, cover pot, and bake 1 hour. Stir in mint and cilantro immediately before serving.

ABSOLUTELY ADDICITVE KALE MOTI BIRYANI - LUNCH THAT'S COMPLETE

Steps:

• Soak the black urad dal overnight in plenty of water.
• The following morning, drain, and replenish with fresh water.
• Add baking soda and salt.
• Boil until cooked.
• Drain.
• Keep aside.
• Wash the rice and soak for 15 minutes in water.
• Drain.
• Boil rice in 3.
• 5 cups water with salt and garam masala powder.
• Lower flame, partially cover and cook till almost done.
• Keep aside.
• Now start preparing the urad dal mixture.
• For this, heat butter/ghee in a skillet.
• Add ginger-garlic paste and stir-fry till the raw smell is gone.
• Add red chilli and turmeric powders and 3 tbsps.
• water.
• Mix well.
• Cook for 2 minutes.
• Add the chopped green chilli and chopped tomatoes.
• Cook on low flame till the gravy becomes thick and the fat leaves the masala.
• Stir in the urad dal, allowing the gravy to coat the same.
• Sprinkle chopped corriander leaves, slit green chillies, garam masala powder, quartered tomatoes and fried onions.
• Lightly toss.
• Add rice, evenly, over the garnished urad dal mixture.
• Place a moist cloth on top.
• Cover with a tight fitting lid and seal the lid with atta dough.
• Put the sealed skillet on'dum' on low flame on your gas stove for 15-20 minutes, so as to let all the flavours blend beautifully with the rice, and the rice be cooked thoroughly well.
• Break the seal once the time is up, remove the cloth and transfer the rice to a serving dish.
• Serve hot with raita or a dollop of yogurt on top and/or a curry of your choice.
• DO NOT BLAME ME IF YOU GET ADDICTED TO THIS.