METHOD-A
Cook the soaked chana dal adding just enough water, salt and a few pinches of turmeric till well cooked, (do not overcook or mash the dal)
Heat Oil in a deep pan, add the whole spices and sliced onions, fry till golden brown
Add in the ginger-garlic paste, saute for a minute, add the powdered spices, and the beaten curds and fry well till all the curds has blended well
Add the cooked chana dal, stir in the onion barista and mix well
Mix in the chopped green chilies, mint and coriander leaves, add a little salt and saute for a minute, put a lid and simmer for a while
Mix in the lemon juice and adjust seasonings, keep aside (the dal mixture should be dry with very little gravy)
METHOD-B
Heat about 1 ½ litres of water in a big deep vessel, add all the ingredients except rice to it and keep to boil
When the water boils add the washed rice and cook on open flame till just done
Drain off the water from the rice and keep aside
TO ASSEMBLE THE RICE
In a flat bottom deep pan spread half of the cooked rice after removing all the whole spices and green chilies
Evenly spread the cooked chana dal gravy on the rice after removing the whole spices
Mix the curds, 2 tbsp milk, ginger slivers, slit green chilies and cubed tomato in a bowl
Spread this curd mixture evenly on the chana dal layer
Gently spread the remaining rice on top of the chana dal gravy + curd mixture
Mix saffron strands or saffron color into ¼ cup of milk and evenly pour over the top of the arranged rice layers
Heat ghee in a “vaghar” spoon, add the shahjeera/ jeera to it and pour evenly over the rice
Put a tight-fitting lid and simmer for 5-7 minutes.
Serve hot with raita, kachumber and roasted papad
Can be served with curds to which “Hara Namak” is added (recipe provided)
*You can arrange the biryani in a deep glass dish and microwave it in place of using a degchi or flat vessel
* if desired you can garnish with brista