Anokhi Biryani (A delightful blend of rice and pulses)

Anokhi Biryani (A delightful blend of rice and pulses)

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Servings: 4
Calories: 962


  • 1 tbsp Bengal gram chana dal
  • 1 tbsp Kidney beans rajma
  • 1 tbsp Split red gram arhar dal
  • 1 tbsp Split green gram dhuli moong dal
  • 5 oz Rice

ground to a paste:

  • 2 tsp Coriander dhaniya powder
  • 1 tsp Cumin jeera powder
  • 2 1/2 oz Coconut nariyal, grated
  • 1 tsp Red chilli powder
  • 3 tbsp Vegetable oil
  • 3 Cinnamon dalchini, 1 inch sticks
  • 6 Cloves laung
  • 2 Bay leaves tej patta
  • 15 Green cardamom choti elaichi
  • 1 tsp Garlic lasan, chopped
  • 120 g Tomatoes skinned, deseeded
  • Salt to taste
  • 16 floz Wafer
  • 1 oz Almonds badaam, blanched, fried
  • 2 tsp Mint pudina leaves, chopped
  • 2 oz Onion rings fried


  • 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.
  • 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.
  • Add 1 1/2 cups water to the pot with rice and cook on medium heat until almost done.
  • For the paste, grind the spices in a food processor with a little water.
  • 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.
  • Add the pulses, rice mixture, salt, and water. Cover and cook on low heat till done.
  • Serve hot garnished with almonds, mint leaves, and onion rings.
Calories: 962 kcal
Carbohydrates: 138 g
Protein: 13 g
Fat: 42g
Saturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 1 mg
Sodium: 500 mg
Potassium: 555 mg
Fiber: 12 g
Sugar: 41 g
Vitamin A: 441 IU
Vitamin C: 8 mg
Calcium: 127 mg
Iron: 4 mg
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