Tomato Biryani and Veggie Dalcha

Tomato Biryani and Veggie Dalcha, is a good combination for lunch served mostly in South India.

Serves:4

Ingredients:

Tomato Biryani

• Onion -2
• Ripe Tomato - 4
• Basmati Rice - 3 cup
• Garlic - 3 bulb ( 30 cloves)
• Ginger - 3 inch piece
• Green chilly - 3
• Mint - 1 bunch
• Cilantro - 1 bunch
• Cinnamon - 1 stick
• Cloves - 3
• Cardamom - 2
• Fennel seeds - 2 tsp
• Bay leaf - 2
• Turmeric powder - 1 tsp
• Sambar powder - 2 tsp
• Cumin powder - 1 tsp
• Corriander powder - 1 tsp
• Red chilly powder - 1 tsp
• Chicken masala/Garam masala - 1 tsp
• Salt
• Oil

Dalcha

• Onion - 1
• Brinjal/Eggplant - 2
• Raw mango - 1/2
• Ginger - 1 inch
• Garlic - 1 bulb (10 cloves)
• Toor dhal - 1/4 cup
• Cinnamon - 1 small piece
• Cloves - 2
• Bay leaf - 2
• Fennel seeds - 1 tsp
• Turmeric powder - 1/2 tsp
• Cumin powder - 1 tsp
• Coriander powder - 1 tsp
• Red chilly powder  - 2 tsp
• Asafotieda - 1/2 tsp
• Cilantro - handful
• Salt

Method:

Tomato Biryani

1. Heat pan, add oil and spices cinnamon, clove, cardamom, bay leaf, fennel seeds, fry till it spices start popping
2. Grind ginger garlic to paste
3. Soak basmati rice in water for 15 mins
4. Add chopped onion, slit green chilly and ginger garlic paste, fry till raw smell subsides
5. Add chopped tomato and fry for few more mins
6. Add turmeric powder, sambar powder, cumin powder, coriander powder, red chilly powder and chicken masala
7. Add chopped mint and cilantro
8. Cover and cook till gravy thickens by stirring at regular intervals
9. Cook till oil seperates out and this gravy can be refrigerated for later use
10. Add soaked basmati rice and mix with gravy
11. Add 5 cups of water and cook in rice cooker

Dalcha

1. Grind ginger garlic to paste 
2. Pressure cook toor dhal by adding 1 cup water and few drops of oil and mash it when pressure is released
3. Cut brinjal lengthwise and mango into cubes with outer cover of seed 
4. Heat pan, add oil and spices cinnamon, clove, bay leaf, fennel seeds, fry till it spices start popping
5. Add chopped onion and ginger garlic paste, fry till raw smell subsides
6. Add brinjal, mango, asafoetieda, turmeric powder, salt to taste and fry for 5 mins
7. Add 2 cups of water, cumin powder, coriander powder and red chilly powder
8. Cover and cook in pressure pan for 1 whistle
9. Add chopped cilantro and server hot 

Inspired from a friend's blog. Click here for original recipe.