Kale Moti Biryani | How to make Kale Moti Biryani

By Amrita Iyer  |  24th Apr 2017  |  
4.2 from 4 reviews Rate It!
  • Kale Moti Biryani, How to make Kale Moti Biryani
Kale Moti Biryaniby Amrita Iyer
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About Kale Moti Biryani Recipe

This recipe is a long lost but valued gem of the Mughal Dynasty! Rice and dal have always been India’s staple diet but this biryani combines both of them in a sophisticated, yummy and a “Nawabi” manner which enthrals the one eating and makes the cook wonder how could such a combination exist! There is one thing to remember however that just as the rice, the dal should also be just 3/4 th cooked so that they do not get mashed up while cooking the biryani! The recipe is taken from the all time Chef Maestro – Jiggs Kalra!

Kale Moti Biryani is delicious and authentic dish. Kale Moti Biryani by Amrita Iyer is a great option when you want something interesting to eat at home. Restaurant style Kale Moti Biryani is liked by most people . The preparation time of this recipe is 80 minutes and it takes 40 minutes to cook it properly. Kale Moti Biryani is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Kale Moti Biryani. Kale Moti Biryani is an amazing dish which is perfectly appropriate for any occasion. Kale Moti Biryani is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Kale Moti Biryani at your home.

Kale Moti Biryani

Ingredients to make Kale Moti Biryani

  • 2 1/4 cups biryani basmati rice – soaked for 30 minutes
  • 3 1/2 cups milk
  • 1 liter water
  • 2 tsp salt
  • The whole garam masala :
  • 5 cardamom (elaichi)
  • 1 black cardamom (badi elaichi)
  • 5 cloves (laung)
  • 1–2 cinnamon pieces (dalchini)
  • 2 – 3 bay leaves (tejpatta)
  • 1 small mace
  • For the kale moti layer :
  • 1 1/4 cups chana dal – soaked for 20 minutes
  • 2 tsp salt
  • A pinch of soda bicarb
  • 3 tsp ginger garlic Paste
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2 cups yogurt
  • 1 1/2 cups chopped tomatoes
  • 3 potatoes – cubed
  • 2 tsp green chilli paste
  • 1/2 cup ghee
  • The garnish :
  • 1/2 cup coriander leaves – chopped finely
  • 2 tbsp mint leaves – chopped finely
  • 2 green chillies – roughly chopped
  • 1 tsp powdered garam masala
  • 1 tsp cardamom powder
  • 2 tsp saffron
  • 3 medium onions – sliced and deep fried till golden brown and crisp

How to make Kale Moti Biryani

  1. The preliminary preparations : Drain the dal and add a liter of fresh water. Add soda bicarb and boil till the Dal is just soft – 3/4 cooked!
  2. Heat water and 3 cups milk in a big pot or handi and add all the garam masala ingredients. Add rice and let it come to a boil. Stir every 2 minutes to check the level of softness in the rice.
  3. When the rice is 3/4 cooked (approximately 8 minutes), strain the rice through a sieve. Remove the whole garam masala and set aside till required.
  4. Warm the remaining 1/2 cup milk and add the saffron. Add 1/2 cup of yogurt, powdered garam masala and cardamom powder to this and mix well. Keep aside till required.
  5. Make the dal layer : Heat ghee in the pot in which you will be cooking the biryani! Add ginger garlic paste. Fry for 2 minutes and add red chilli and turmeric powders.
  6. Now take off heat and add the remaining yogurt, 1 cup chopped tomato, potatoes and green chilli paste. Cook on medium – low heat till the fat leaves the sides and the curry is thick.
  7. Now add the prepared and boiled chana dal and cook for a further of 5 – 7 minutes till the dal is well coated! Take off heat.
  8. Layering and Assembly : Preheat a tava on medium heat for 15 minutes. Over the prepared dal, sprinkle half of the coriander – mint, green chillies and fried onions. Add the remaining raw tomatoes and half of the saffron – yogurt mixture.
  9. Now spread the rice evenly over this and top with the remaining fried onions, saffron – yogurt mixture and the coriander – mint and green chilli.
  10. Close lid and place on the preheated tava. Cook on dum for 35 – 40 minutes till done. Make a base of the chana dal mix and ladle rice on top. Serve with a salad or raita!

My Tip:

NOTE : Do not throw away the milk and water liquid. Pour it into a jug and refrigerate it. Use it for soups. They taste delicious!

Reviews for Kale Moti Biryani (4)

Maanika Hoona year ago


krishna va year ago

Complete wow

Padma Ia year ago

Absolutely yummy

sana Tungekara year ago

Simply Wow! A must try

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