Motia Bryani

Ingredients for Gravy:
• Oil 1 cup
• Onion (fine sliced) 1 each
• Cumin Seeds 2 Tbsp
• Cloves 4-5 each
• Whole Black Pepper 8-10 each
• Bay leaf 2 each
• Black Cardamom (big) 3-4 each
• Cinnamon Stick 2-3 each
• Ginger and Garlic Paste 1 Tbsp
• Tomato (chopped) 5-6 each
• Salt to taste
• Crushed Chili 1 Tbsp
• Chili Powder 1 Tbsp
• Turmeric 1 tsp
• Coriander Powder 1 tsp
• Potato (diced) 2 each
• Kala Chana (boiled) 1 cup
• Kabuli Chana (boiled) 1 cup
• Knorr Chicken Cubes 2 Packet

For layering the rice:

• Rice 500 kg
• Mint 4-5 Tbsp
• Green Chili Whole 6-8 each
• Zarda Color (saffron yellow) ¼ tsp
• Kewara Essence 1 tsp

Procedure

• In a sauce pan add Oil and fry onion till crispy golden brown
• To this add cumin seeds, cloves, black pepper, bay leaf, black cardamom, and cinnamon sticks and crackle
• To this add ginger and garlic paste, chopped tomatoes , salt, crushed chili, chili powder, turmeric, and coriander powder and cook till tomatoes get soften and oil comes on top.
• Add diced potatoes, boiled kala chana and kabuli chana and cook on low heat with the lid on till the potatoes gets tender (use little water if desire).
• Boil rice in plenty of boiling water with some salt.
• In a big sauce pan, layer the rice and gravy with the mint, green chili and tomatoes in each layer.
• Sprinkle the zarda color and kewara essence on top and cook it with the lid on a simmer.
• Enjoy with raita and salad.