Kale Moti Biryani (Bengal Gram Biryani)

Recipe by
Total Time:
45-60 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Basic Vegetable Pulav, Best How to make soft rotis, Easy Methi ka chawal

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How to Make Kale Moti Biryani (Bengal Gram Biryani)

  • Wash and soak the Bengal gram overnight. Drain.
  • Add water, salt, baking soda and cook till done. Make sure it doesn't turn mushy. Drain the liquid.
  • Mix 1 tsp saffron in the warm milk. Mix the remaining saffron with 1/2 cup curd, garam masala powder and cardamom powder. Keep aside.
  • Wash and soak the rice for 30 minutes.
  • Boil the milk along with salt, water and the whole spices. Add the rice and cook till almost done.
  • Make sure that the rice is cooked just right. Let it cool.
  • Heat ghee/clarified butter in a pan or pot. Add the ginger-garlic pastes and saute till the raw smell goes.
  • Tip in the chilli powder, turmeric powder and saute for a few seconds.
  • Remove the pan off the heat and add the curd, tomato, potato, green chillies and return to heat.
  • Stir continuously till the gravy thickens and the fat leaves the masala.
  • Add the cooked gram. Simmer till the gravy coats the gram and the potatoes are cooked through. Add more salt if required.
  • In a large utensil, spread the cooked gram mixture. Pour the curd mixture evenly on top of this followed by the chopped tomato and ginger, coriander and mint leaves, green chillies and fried onions.
  • (You can keep some of the garnish aside for the final layering).
  • Spread the rice on top of it evenly. Sprinkle the saffron milk. Cover the pot or utensil with a moist cloth and lid. Seal the lid with atta-dough. Cook on dum for 15-20 minutes.
  • Serve hot with an accompaniment of your choice.
  • Recipe Courtesy: Mareena's Recipe Collections