Dhal Biriyani
INGREDIENTS:
1. Rice – 1 cup (Basmati rice can also be substituted)
2. Toor dhal – 1/2 cup
3. Moon dhal – 1/2 cup
4. Onion – 1 big (slit lengthwise)
5. Carrot – 1 big (cut legthwise)
6. Beans – 10 to 15 pods
7. Tomato – 2
8. Chilli powder – 2 tsp
9. Turmeric pwdr – 1 tsp
10. Spices – (Cardomon-2, Star aniseed-1, Cinnomon-1 inch stick, cloves- 2, bay leaves)
11. Oil – as needed
12. Ghee – as needed
13. Salt- as reqd
14. Lemon
15. Mint leaves – 1/2 cup (finely chopped)
16. Corriander leaves – 1/2 cup(finely chopped)
17.Ginger garlic paste – 1 table spoon
18. Potato – 1 big (cut into 1inch cubes)
19. Shallots (small onions) – 10 to 15 nos.
METHOD:
1. Soak the rice and dhal together in water for 1/2 n hour.
2. Cut all the vegetables.
3. In a pressure cooker, pour oil and ghee in 1:1 ratio, and once heated, splutter spices.
4. Add the onions and 1 tsp salt and saute until it turns pink.
5. Then, add the ginger garlic paste together with chopped corriander and mint leaves.
6. Saute until the raw smell leaves the paste and brings out the oil from the mixture.
7. Add the vegetables, turmeric powder, chilli pwdr and mix well.
8. Close the lid and cook in low flame for 5 mins, stirring inbetween until a gud aroma comes out of the mixtue.
9. Now, add the rice and dhal with 4 cups of water (1:2 ratio). (u can add 1/2 a cup of water more incase u need little soggy)
10. Squeeze the lemon and mix well.
11. Check for salt and close the lid.
12. Cook for 3 whistles.
13. Turn of the flame and remove from the stove.
14. While opening the pressure cooker, garnish with corriander leaves.
15. Serve hot with onion raita or chicken gravy or any side dishes as u like.
Note:
1.You can fry some cashewnuts in ghee and toss it over the biriyani before u serve..
2. Channa dhal or red gram can also be added to make variations.
