Absolutely Addicitve Kale Moti Biryani Lunch That's Complete
Elevate your lunch routine with this "Absolutely Addictive Kale Moti Biryani," a wholesome, flavor-packed dish that’s as stunning as it is satisfying. This vegetarian biryani features nutrient-rich kale, tender basmati rice, and golden-brown paneer dumplings (moti), layered with aromatic spices like cinnamon, cardamom, and cloves. The dish comes together in the traditional dum cooking method, where saffron-infused milk and fresh herbs like mint and cilantro add vibrant color and fragrance. Ready in just over an hour, this biryani is a complete meal when paired with cooling raita or a crisp cucumber salad. Bursting with bold flavors and wholesome ingredients, it’s the perfect fusion of health and indulgence for your next lunch!
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Ingredients
- 2 cups Basmati rice
- 3 cups Kale leaves (fresh, chopped)
- 1 cup Paneer (grated)
- 2 tablespoons Gram flour (besan)
- 1 cup Greek yogurt (plain)
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 2 Bay leaves
- 1 Cinnamon stick
- 3 Cardamom pods
- 3 Cloves
- 1 large Onion (thinly sliced)
- 2 medium Tomatoes (chopped)
- 2 Green chilies (slit)
- 1.5 tablespoons Ginger-garlic paste
- 0.5 cup Mint leaves (chopped)
- 0.5 cup Cilantro leaves (chopped)
- 1.5 teaspoons Garam masala powder
- 1 teaspoon Red chili powder
- 20 strands Saffron strands
- 2 tablespoons Warm milk
- 3 tablespoons Vegetable oil or ghee
- 2 teaspoons Salt
- 4 cups Water
Directions
Step 1
Rinse the basmati rice thoroughly and soak it in water for 20 minutes. Drain and set aside.
Step 2
In a small bowl, soak saffron strands in warm milk and set aside to infuse.
Step 3
To prepare the paneer moti, mix grated paneer with gram flour, 1/2 teaspoon of salt, and a pinch of turmeric. Form small dumplings (moti) and set them aside.
Step 4
Heat 1 tablespoon of oil or ghee in a pan, fry the moti until golden brown, and remove them to a plate lined with paper towels.
Step 5
Blanch the chopped kale in boiling water for 2-3 minutes, drain, and set aside.
Step 6
Heat the remaining oil or ghee in a large skillet or deep pot. Add cumin seeds, cardamom pods, cloves, bay leaves, and cinnamon stick. Cook for 1 minute until fragrant.
Step 7
Add the sliced onion and sauté until golden brown. Stir in the ginger-garlic paste and slit green chilies. Cook for 2 minutes.
Step 8
Add chopped tomatoes, turmeric, red chili powder, garam masala, and salt. Cook until the tomatoes soften and the mixture is well-blended.
Step 9
Stir in the blanched kale, chopped mint, and cilantro leaves. Cook for an additional 2 minutes.
Step 10
In a separate pot, bring 4 cups of water to a boil. Add basmati rice and cook until 70% done. Drain and set the rice aside.
Step 11
In the skillet with the kale mixture, layer half of the parboiled rice on top. Sprinkle half of the saffron-infused milk over the rice. Arrange the paneer moti over this layer.
Step 12
Add the remaining rice as a top layer. Drizzle the rest of the saffron milk and 1 tablespoon of ghee. Cover tightly with a lid or aluminum foil.
Step 13
Cook on low heat (dum method) for 15-20 minutes, allowing the flavors to meld and the rice to finish cooking.
Step 14
Remove from heat and let it rest for 5 minutes before gently fluffing the layers with a fork.
Step 15
Serve hot with a side of raita or a simple cucumber salad for a complete lunch.
Nutrition Facts
| Serving size | (2932.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2188.9 |
| Total Fat 104.9g | 0% |
| Saturated Fat 39.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 150.3mg | 0% |
| Sodium 5100.6mg | 0% |
| Total Carbohydrate 222.6g | 0% |
| Dietary Fiber 38.0g | 0% |
| Total Sugars 42.6g | |
| Protein 106.8g | 0% |
| Vitamin D 12.0IU | 0% |
| Calcium 1800.8mg | 0% |
| Iron 27.7mg | 0% |
| Potassium 4812.2mg | 0% |
Source of Calories