Absolutely Addicitve Kale Moti Biryani Lunch Thats Complete Food
AUTHENTIC SOUTH INDIAN BIRYANI
The deep flavors and piquant aromas of southern Indian cooking come to life in this recipe. Chicken simmers in a yogurt and tomato sauce rich with herbs and spices. This recipe calls for chicken, but you can use whatever meat you prefer. It can be a vegetarian dish, too. Just add vegetables instead of meat.
Provided by su
Categories World Cuisine Recipes Asian Indian
Time 2h15m
Yield 4
Number Of Ingredients 18
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.
Nutrition Facts : Calories 859.9 calories, Carbohydrate 135.4 g, Cholesterol 75.3 mg, Fat 14.1 g, Fiber 5.4 g, Protein 44.9 g, SaturatedFat 3.8 g, Sodium 184.5 mg, Sugar 14.2 g
ABSOLUTELY ADDICITVE KALE MOTI BIRYANI - LUNCH THAT'S COMPLETE
Please Note: 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. 'Kale' here does not refer to any kind of cabbage. Have a spoon of this and you'll want to come and hug me, kiss me, probably even marry me for sharing this:) I got this recipe from the 'Thursday' magazine (contributed by Manisha Nanda, and she got 50 US dollars as prize money for this!), but, slightly tweaked it, to make it on the spicy side. It's not too spicy, its just great! The original recipe is on a sweeter side(more yogurt and some milk as well). I am absolutely head over heels crazy about this biryani. It's vegetarian, a complete meal in itself, finger food(Oh yes - you must eat it with your fingers to relish every grain of this dish that is absolutely priceless, its so tasty that I'd personally keep giving it stars till I dropped dead:) Not a bad idea to take a plate of this to your Girlfriend if she loves rice and is cross with you, she'll jump up and marry you, oh yeah, I bet she will :) TRY IT! :) This is one dish I really really love, inspite of the butter and rice(both which make a man fat), this one's just perfect to have once in a while, when your just sitting on that bubble of "I reached my goal" or even if you need something to inspire you to do something, try this dish. Not only will you see sweet dreams the night you make it, oh, you will be filled with a magical charisma! If I could, I would love to donate plates filled with this to every poor man, woman and child alive on the planet. I really really love this dish with my mind, body and soul :) Have it for your Diwali lunch/dinner party(With just 4 days to go before the festival day, you know what's going to be cooking at my end!), your birthday party(Attn: Troy- I'm thinking Nov 1st and of you- Happy Birthday a day in advance!), your New year party(Just 60 days left for 2002 to end!), your wedding anniversary, any time when you want to have a treat, and enjoy the food of a king, go for this! I'm dedicating this recipe to Troy Hakala as I know from his 'About Me' page that he loves Indian food, and, secondly, its his birthday on Nov 1st !
Provided by Charishma_Ramchanda
Categories Lentil
Time P1DT3h
Yield 12 serving(s)
Number Of Ingredients 21
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.
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