Absolutely Addicitve Kale Moti Biryani - a Lunch That's a Comple

Ingredients

• 1 1/2 cups basmati rice, washed and drained
• 1 teaspoon salt
• 4 green cardamoms
• 4 cloves
• 4 cinnamon, pieces (small pcs.)
• 4 bay leaves

For kale moti

• 1 1/2 cups black Urad Dal, washed and soaked overnight in water
• 1 1/4 teaspoons salt
• 1/4 teaspoon baking soda
• 1/2 cup slightly salted butter or ghee (I used the butter)
• 2 tablespoons ginger-garlic paste
• 1 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 cup low-fat plain yogurt, whisked
• 2 medium tomatoes, peeled and chopped
• 1 green chilies, chopped

For garnish

• 5-6 tablespoons coriander leaves, chopped
• 2 green chilies, slit
• 1 large tomato, peeled and sliced
• 3 large onions, peeled and thinly sliced and fried in oil
• 1 teaspoon garam masala powder

Directions

1. 1

   Soak the black urad dal overnight in plenty of water.

2. 2

   The following morning, drain, and replenish with fresh water.

3. 3

   Add baking soda and salt.

4. 4

   Boil until cooked.

5. 5

   Drain.

6. 6

   Keep aside.

7. 7

   Wash the rice and soak for 15 minutes in water.

8. 8

   Drain.

9. 9

   Boil rice in 3.

10. 10

    5 cups water with salt and garam masala powder.

11. 11

    Lower flame, partially cover and cook till almost done.

12. 12

    Keep aside.

13. 13

    Now start preparing the urad dal mixture.

14. 14

    For this, heat butter/ghee in a skillet.

15. 15

    Add ginger-garlic paste and stir-fry till the raw smell is gone.

16. 16

    Add red chilli and turmeric powders and 3 tbsps.

17. 17

    water.

18. 18

    Mix well.

19. 19

    Cook for 2 minutes.

20. 20

    Add the chopped green chilli and chopped tomatoes.

21. 21

    Cook on low flame till the gravy becomes thick and the fat leaves the masala.

22. 22

    Stir in the urad dal, allowing the gravy to coat the same.

23. 23

    Sprinkle chopped corriander leaves, slit green chillies, garam masala powder, quartered tomatoes and fried onions.

24. 24

    Lightly toss.

25. 25

    Add rice, evenly, over the garnished urad dal mixture.

26. 26

    Place a moist cloth on top.

27. 27

    Cover with a tight fitting lid and seal the lid with atta dough.

28. 28

    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.

29. 29

    Break the seal once the time is up, remove the cloth and transfer the rice to a serving dish.

30. 30

    Serve hot with raita or a dollop of yogurt on top and/or a curry of your choice.

31. 31

    DO NOT BLAME ME IF YOU GET ADDICTED TO THIS.