Kabulee Biryani
what do you need
To make Daal - 1/2 cup gram dal, 1/4 teaspoon turmeric powder, 1/2 teaspoon salt, 3/2 cup water
To make Rice - 2 cups of Basmati rice, 4 cups of water, 1/2 teasoopn salt
To prepare Dal gravy - 2 chopped onions, a teaspoon garlic and ginger paste, 1/4 teaspoon turmeric, 3/4 teaspoon red chili powder, 3/4 teaspoon garam masaala, 1 cup curd, 3-4 tablespoon oil, salt to taste.
For decoration - 1/2 cup finely chopped coriander, 1/2 cup finely chopped mint , 1/4 teaspoon saffron ( soaked in lukewarm water or milk), 1-2 chopped green chilplies.
Make like this
for 1 hour gram lentils and soak rice in separate water for half an hour .put one and a half cup of water and salt in a pan and heat .as soon as boiling add turmeric powder and gram dal cook the lentils while running on the low flame in between keep in mind that the pulses are not too hot take out the water of rice. mix rice ,salt and water in a pan and keep it covered. rice is not cooked until it becomes too soft. now heat oil in a pan and add chopped onions. as soon as the onions start to become golden take half out and separate it. this will work for decoration. mix ginger - garlic paste in remaining onions and fry for 1 minute.
gradually add curd to this mixture and keep stirring. mix turmeric and red chili powder hot masaala and salt in curd and mix well. let it cook for 2-3 minutes. mix grilled lentils in this mixture and cook for 2-3 minutes.put the prepared gravy aside. now law the gram daal gravy below the top in a large pan. put a few mint leaves on it and decorate coriander leaves, green chilies and fried onions. second layer cooked rice beans. on this , decorate the decoration and milk in the milk too. Lay the third layer again with the lentil gravy. spread the decoration material. fourth and last layer rice bowl. spread the saffron and decorative material on it. cover the pan well. do not get out the steam, so stick both corners with flour. allow it to cook for 20:30 minutes. to protect the last layer from burning, cook the pan on a hot pan and cook it.serve with Ready Biryani Rai.
For decoration - 1/2 cup finely chopped coriander, 1/2 cup finely chopped mint , 1/4 teaspoon saffron ( soaked in lukewarm water or milk), 1-2 chopped green chilplies.
Make like thisfor 1 hour gram lentils and soak rice in separate water for half an hour .put one and a half cup of water and salt in a pan and heat .as soon as boiling add turmeric powder and gram dal cook the lentils while running on the low flame in between keep in mind that the pulses are not too hot take out the water of rice. mix rice ,salt and water in a pan and keep it covered. rice is not cooked until it becomes too soft. now heat oil in a pan and add chopped onions. as soon as the onions start to become golden take half out and separate it. this will work for decoration. mix ginger - garlic paste in remaining onions and fry for 1 minute.
gradually add curd to this mixture and keep stirring. mix turmeric and red chili powder hot masaala and salt in curd and mix well. let it cook for 2-3 minutes. mix grilled lentils in this mixture and cook for 2-3 minutes.put the prepared gravy aside. now law the gram daal gravy below the top in a large pan. put a few mint leaves on it and decorate coriander leaves, green chilies and fried onions. second layer cooked rice beans. on this , decorate the decoration and milk in the milk too. Lay the third layer again with the lentil gravy. spread the decoration material. fourth and last layer rice bowl. spread the saffron and decorative material on it. cover the pan well. do not get out the steam, so stick both corners with flour. allow it to cook for 20:30 minutes. to protect the last layer from burning, cook the pan on a hot pan and cook it.serve with Ready Biryani Rai.
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