KALE CHANNE KI BIRYANI

How and we forget biryani when we are writing about basmati rice. This is one of the most important recipes when it comes to this particular specie of rice. Basmati rice is a special type of long-grained slice lentils. These long grains have got a special form of aroma in it which enhances the tastes and flavour and definitely the aroma of any form of biryani. Well to cook as tasty and delicious Biryani dive into the recipe straight.

Kale channe biryani is a recipe which is cooked with black gram combined with the basmati rice.

RECEPI SERVING -4

PREPARATION TIME – 20 MINUTES

COOK TIME 1 HOUR 10 MINUTES

TOTL TIME 1 HOUR 30 MINUTE

DIFFICULTY LEVEL – EASY

INGREDIENTS

• 1 cup Black gram or chana, this you need to boil and keep
• 1-2 cups basmati rice, soak the rice for at least 2-2:30 hours
• 3-4 inches of cinnamon7-9 green cardamoms
• 8-12 cloves
• 7 tablespoon ghee
• 3 black cardamoms
• 8 black pepper
• 3-4 baylwave4d
• 3 medium-sized onions, chopped into slices
• 4 green chillies cut from the middle
• 2 tablespoon ginger-garlic paste
• 2 tablespoon of coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 cup yoghurt
• 1-2 tablespoon of mint leaves chopped
• 3 tablespoon of fresh coriander left, chopped
• 1tespoon masala powder
• 1 teaspoon of red chilli powder
• salt as per taste
• 15-16 cashew nuts, slightly roasted
• 10-14 almond, slightly roasted
• 1/4 cup milk
• 1/3 cup fresh cream
• 1 teaspoon saffron
• 1inch ginger, keep it juliennes
• 1teaspoon screw pine essence
• 2+ tablespoon browned onion for garnishing
• whole wheat dough for sealing

Let u dive into preparing the recipe-

Take a pan and pour 3 cups of water and bring t to boil. Add cinnamon, few cardamoms, and cloves and mix them all. Next, add the rice to the boiling water and cook until the rice is 50% cooked.

The take a pan adds ghee to it and add the remaining cardamom (both green and black), black pepper, by leaves, clove and the cinnamon and sauté till the fragment is released. Then add the onions and sauté them until they are golden. Then one by one add the green chillies, ginger-garlic paste, and mix all of them well.

Now add a slight amount of water and sauté them all very well. Continue this for 3-5 minutes. Add the dry masalas one by obe that is the coriander, turmeric, and reduce the heat. After 1-2 min add the yoghurt and keep stirring continuously. Keep stirring and cook until the ghee is separated. Then add the black gram as well.

Add the chopped mint, coriander, gram masala and the red chilli powder to it.

Then keep mixing well and add 1 cup water and mix well. For 15 minutes continue this process.

Then lastly add cashew, the biryani masala, and almonds salt and cook further.

THE GRAVY

TAKE a non-stick pan, add cream and milk to it and heat. Then add the ghee the saffron mix and heat it for a minute or two. Then spread a layer of the cooked rice over this. But before doing so separate the gravy into two halves. On this layer spread onions, bay leaves, green chilli. they give the second layer of the gravy and repeat the process. On top of it spread some pine essence and the ginger pieces, coriander mint, green chilli and browned onion, cashew nuts and almonds.

Then roll the pound in a long cylinder form and line it with the lid. Press the pan and cover it well. Carefully mix and serve hot and tasty biryani on the pate.