Anokhi Biryani (A delightful blend of rice and pulses) recipe
ingredients
1 tbsp (25 g) Bengal gram (chana dal)
1 tbsp (25 g) Kidney beans (rajma)
1 tbsp (25 g) Split red gram (arhar dal)
1 tbsp (20 g) Split green gram (dhuli moong dal)
3/4 cup (150 g) 5 oz Rice
1 tbsp (25 g) Kidney beans (rajma)
1 tbsp (25 g) Split red gram (arhar dal)
1 tbsp (20 g) Split green gram (dhuli moong dal)
3/4 cup (150 g) 5 oz Rice
Ground to a paste:
2 tsp (3 g) Coriander (dhaniya) powder
1 tsp (1 1/2 g) Cumin (jeera) powder
3/4 cup (75 g) 2 1/2 oz Coconut (nariyal), grated
1 tsp (2 g) Red chilli powder
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
3 Cinnamon (dalchini), 1 inch sticks
6 Cloves (laung)
2 Bay leaves (tej patta)
15 Green cardamom (choti elaichi)
1 tsp (6 g) Garlic (lasan), chopped
120 g (4 oz) Tomatoes, skinned, deseeded
Salt to taste
2 cups (500 ml) 16 fl oz Wafer
1/4 cup (30 g) 1 oz Almonds (badaam), blanched, fried
2 tsp (8 g) Mint (pudina) leaves, chopped
1/2 cup (60 g) 2 oz Onion rings, fried
1 tsp (1 1/2 g) Cumin (jeera) powder
3/4 cup (75 g) 2 1/2 oz Coconut (nariyal), grated
1 tsp (2 g) Red chilli powder
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
3 Cinnamon (dalchini), 1 inch sticks
6 Cloves (laung)
2 Bay leaves (tej patta)
15 Green cardamom (choti elaichi)
1 tsp (6 g) Garlic (lasan), chopped
120 g (4 oz) Tomatoes, skinned, deseeded
Salt to taste
2 cups (500 ml) 16 fl oz Wafer
1/4 cup (30 g) 1 oz Almonds (badaam), blanched, fried
2 tsp (8 g) Mint (pudina) leaves, chopped
1/2 cup (60 g) 2 oz Onion rings, fried
method
1. Soak the Bengal gram, kidney beans, and red gram together for 1 hour. Soak the rice and split green gram together in a separate container for 1 hour.
2. Drain the water from both the containers. Add 3/4th cup fresh water to the pot with Bengal gram and cook on medium heat until tender.
3. Add 1 1/2 cups water to the pot with rice and cook on medium heat until almost done.
4. For the paste, grind the spices in a food processor with a little water.
5. Heat the oil in a pan; add cinnamon sticks, cloves, bay leaves, and green cardamom. Saute for 30 seconds. Add garlic, tomatoes, and the ground paste. Cook for 4 - 5 minutes or till the oil separates.
6. Add the pulses, rice mixture, salt, and water. Cover and cook on low heat till done.
7. Serve hot garnished with almonds, mint leaves, and onion rings.
2. Drain the water from both the containers. Add 3/4th cup fresh water to the pot with Bengal gram and cook on medium heat until tender.
3. Add 1 1/2 cups water to the pot with rice and cook on medium heat until almost done.
4. For the paste, grind the spices in a food processor with a little water.
5. Heat the oil in a pan; add cinnamon sticks, cloves, bay leaves, and green cardamom. Saute for 30 seconds. Add garlic, tomatoes, and the ground paste. Cook for 4 - 5 minutes or till the oil separates.
6. Add the pulses, rice mixture, salt, and water. Cover and cook on low heat till done.
7. Serve hot garnished with almonds, mint leaves, and onion rings.
serving amount
serves: 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
