3 medium Onions – sliced and deep fried till golden brown and crisp
Directions
The preliminary preparations :
Drain the Dal and add a litre of fresh water.Add soda bicarb and boil till the Dal is just soft – 3/4ths cooked!
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.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.
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!
Warm the remaining 1/2 cup milk and add the saffron.Add 1/2 cup of Yogurt,the powdered Garam Masala and cardamom powder to this and mix well.Keep aside till required.
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.Now take off heat and add the remaining Yogurt,1 cup chopped Tomato,the Potatoes and Green Chilli Paste.Cook on medium – low heat till the fat leaves the sides and the curry is thick.
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.
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.
Now spread the rice evenly over this and top with the remaining fried Onions,Saffron – Yogurt mixture and the Coriander – Mint and green chilli.
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!
