Moong Biryani - Mung Biryani

Ingredients

1                             Kgs                  Basmati Rice

200                         Gms                Whole Moong - Green

1                             Cup                 Oil

1                             Cup                 Pure Ghee

2                             tblsp               Yogurt - Dahi

1                             Tsp                  Red Chilli Powder

1.5                          Tsp                  Haldi Powder

3                             Tsp                  Dhaniya Powder

1                             tblsp               Jeera Powder

1                             Tsp                  Jeera

1                             Tsp                  Whole - Garam Masala Powder

2                             Nos                 Tej Patta

1                             Tsp                  Cardamon - Elaichi

2                             Cups               Fried Onions

2                             Nos                 Medium Potatoes Chopped and Fried

1                             Cup                 Chopped Onions

1                             Cup                 Fresh Diced Tomatoes

1                             Cup                 Capsicum Diced

2                             Tblsp              Fresh Garlic – Lasan Paste

1                             Tblsp              Fresh Ginger – Adrak Paste

½                            tsp                   Fresh Green Chilli Paste

½                            Cup                 Fresh Spring Onions Finely Chopped

8                             Cup                 Fresh Coriander – Kothmir Finely Chopped

8                             Cup                 Fresh Mint Leaves – Pudina Finely Chopped

1                             Sprig               Fresh Curry Leaves - Curry Patta

1                             nos                  Lemon Juice

Saltas per Taste.

Method

Wash and Soak moong for about 6 hours. Drain the moong and add double the quantity of water and keep it for boiling. Add salt as per taste and ½ tsp of haldi. Cover it for 15 minutes and let it boil.

Meanwhile wash and soak the rice.

Stir the moong check if it’s 80% done and remove it from heat. Strain the boiled moong and reserve the stock for later use. Keep it aside.

Take a large kadhai and add ½ ghee and ½ oil. Add jeera and curry leaves. Add chopped onions and sauté for 2 to 3 minutes or until translucent. Add G/GGC paste and sauté for few seconds. Add all the dry masala except jeera powder and stir well.

Now add moong and stir well. Adjust salt as per taste and add lemon juice as per the taste. Remove from heat.

Now add diced tomatoes, diced capsicum, fried potatoes, 1 cup fried onions, dahi, chopped spring onions, kothmir, pudina and mix well. Sprinkle jeera powder on the mix and some more lemon juice and cover the kadhai and keep it aside.

Boil rice adding salt as per taste, upto 80% and strain and keep aside.

Take a large pulao pot and add oil and ghee. Brush the ghee on all side of the wall of the pot. Add two to three large spoon of rice and layer it in the bottom of the pot. Now layer half the moong mixture and add 1 cup of moong stock. Layer half of the rice again and than layer the rest of the moong mixture adding ½ cup of moong stock again.

Now finally layer rest of the rice and sprinkle left over fried onions over it.

Cover the pot with a tight lid and keep it on a medium heat for Dum.

Let the Moong Biryani dum for about 40 minutes on low medium heat. Once done serve the Moong Biryani with Dahi Cumcumber Salad or Kadhi. Enjoy!!