Anokhi Biryani (A delightful blend of rice and pulses)
- 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
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