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Kale Moti Biryani

Amrita Iyer
80 minutes
Prep Time
40 minutes
Cook Time
6 People
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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!

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Mughlai
  • Stir fry
  • Main Dish
  • High Fibre

Ingredients Serving: 6

  1. 2 1/4 cups biryani basmati rice – soaked for 30 minutes
  2. 3 1/2 cups milk
  3. 1 liter water
  4. 2 tsp salt
  5. The whole garam masala :
  6. 5 cardamom (elaichi)
  7. 1 black cardamom (badi elaichi)
  8. 5 cloves (laung)
  9. 1–2 cinnamon pieces (dalchini)
  10. 2 – 3 bay leaves (tejpatta)
  11. 1 small mace
  12. For the kale moti layer :
  13. 1 1/4 cups chana dal – soaked for 20 minutes
  14. 2 tsp salt
  15. A pinch of soda bicarb
  16. 3 tsp ginger garlic Paste
  17. 1/2 tsp red chilli powder
  18. 1/2 tsp turmeric powder
  19. 2 cups yogurt
  20. 1 1/2 cups chopped tomatoes
  21. 3 potatoes – cubed
  22. 2 tsp green chilli paste
  23. 1/2 cup ghee
  24. The garnish :
  25. 1/2 cup coriander leaves – chopped finely
  26. 2 tbsp mint leaves – chopped finely
  27. 2 green chillies – roughly chopped
  28. 1 tsp powdered garam masala
  29. 1 tsp cardamom powder
  30. 2 tsp saffron
  31. 3 medium onions – sliced and deep fried till golden brown and crisp


  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!

Reviews (4)  

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Maanika Hoon
Maanika Hoon   Apr-28-2017


krishna v
krishna v   Apr-25-2017

Complete wow

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