Kachori Biryani

Introduction

Kachori Biryani combines two culinary delights: the spicy, deep-fried kachori and the aromatic, flavorful biryani. This unique dish is a celebration of Indian flavors, bringing together the crisp texture of kachori and the rich, savory taste of biryani. Originating from the vibrant streets of Northern India, this dish offers a fusion that delights the palate in unexpected ways.

Kachoris are typically filled with lentils or peas, while biryani is known for its long-grained rice flavored with a mix of spices, onions, garlic, and more. Together, the combination has a complex yet harmonious taste that is enjoyed by many. Let's dive into how to make this delectable dish.

Ingredients

• 2 cups of basmati rice
• 1 cup of all-purpose flour
• 1/2 cup of split yellow moong dal
• 1/4 cup of green peas
• 2 tablespoons of ghee
• 1 teaspoon of cumin seeds
• 1 bay leaf
• 2 big cardamoms
• 4 cloves
• 5-6 black peppercorns
• 1/2 teaspoon of turmeric powder
• 1 teaspoon of red chili powder
• 1 teaspoon of garam masala
• 1/4 cup of yogurt
• 2 tablespoons of ginger-garlic paste
• 1 cup of sliced onions
• 1/2 cup of chopped tomatoes
• Saffron strands
• 1 cup of vegetable oil
• Salt to taste
• Fresh coriander leaves for garnish
• Water

Preparation

Preparing Kachori Filling

To start the kachori filling, soak the yellow moong dal in water for about 4 hours. Once soaked, drain and coarsely grind the dal to a paste.

Heat 1 tablespoon of ghee in a pan, add cumin seeds, and let them splutter. Follow this with the moong dal paste and cook for about 5-6 minutes until it turns golden brown. Add turmeric powder, red chili powder, salt, and garam masala. Remove the mixture from heat and let it cool.

Add the green peas to the filling mixture.

Making Dough for Kachori

In a bowl, combine all-purpose flour, 1 tablespoon of ghee, and a pinch of salt. Knead this into a smooth dough using water as required. Cover and let the dough rest for 30 minutes.

Shaping and Frying the Kachoris

Divide the dough into equal parts and roll them into small balls. Flatten them into disks and place a tablespoon of the lentil-peas filling in the center. Bring the edges together to seal the filling and roll carefully into round balls.

Heat vegetable oil for frying. Once ready, slide the kachoris into the hot oil and fry them until they are golden brown and crisp. Remove and drain on a paper towel.

Cooking Biryani

Cooking the Rice

Rinse the basmati rice thoroughly in cold water until the water runs clear. Soak the rice for at least 30 minutes and then boil it in water with a pinch of salt, a bay leaf, a few cardamoms, and cloves until 70% cooked. Drain and set aside.

Preparing the Biryani Gravy

Heat 1 tablespoon of ghee in a pan, add the sliced onions, and sauté until golden brown. Add ginger-garlic paste and fry for another minute. Mix in the chopped tomatoes and cook until the oil separates.

Stir in all the spices: turmeric powder, red chili powder, and garam masala. Add yogurt and cook on low heat until the gravy thickens.

Layering the Biryani

In a large pot, spread a layer of cooked rice, top with biryani gravy, and add Kachoris. Sprinkle with saffron strands soaked in warm milk for coloring. Repeat the layers until all the rice, gravy, and kachoris are used up. Cover tightly and cook for another 3 minutes on low heat linking cooking time guidelines.

Serving Suggestions

To enjoy the full essence of Kachori Biryani, serve it hot with fresh coriander leaves sprinkled on top. Pair it with a side of raita or a fresh salad to complete the meal.