Open in Cookpad AppSteps
- 1
Wash and soak the rice for half an hour. Wash and soak the chana dal for an hour or two.
- 2
Combine rice, salt, oil and double amount water in a deep non-stick pan and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Strain and transfer to a deep vessel.
- 3
Combine chana dal, turmeric powder, salt, and water in a deep pan. Cook on a medium flame for 10 minutes while stirring occasionally. Strain and keep aside.
- 4
Deep fry onions and keep aside. Grind 3/4 of the pudina, coriander leaves and green chillies. Soak the saffron in half a cup of warm milk.
- 5
Heat the oil and ghee in a wide pan. Add shahjeera, ginger-garlic paste, cardamom, and cinnamon. Sauté on a medium flame for 2 minutes.
Stir in the masalas and let the mixture cook over a medium flame for 1 minute. Add chopped tomatoes and the pudina coriander paste. Cook well for 5 minutes.
- 6
Lower the flame, add the curds and cook for a minute while stirring continuously. Add the cooked chana dal and little salt. Cook on a medium flame for 2 minutes stirring continuously.
- 7
Melt ghee in a deep pan and remove from heat. Spread half the quantity of rice, followed by half of the chana dal mixture, and then, half of the saved mint-coriander leaves
Pour half of the saffron-milk mixture and 2 tbsp of rose water evenly over the layers. Repeat last 3 steps to make another layer.
- 8
Seal the mouth of the handi with aluminium foil or atta dough. Cook the pan/handi on low heat for 20 minutes. Kabuli Biryani is ready to be served.
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