Recipe: Sprouted Gram Layered Biryani

To make:  6 servings

Ingredients:

1.  1 cup mixed grams and peas (eg. Whole brown bengal gram, whole white bengal gram, whole green gram, cow pea, moth beans, duly sprouted

2.  4 whole red chillies

3.  12 garlic cloves, minced

4.  2 tbsp finely chopped coriander leaves

5.  15 springs finely chopped mint leaves

6.  5 cloves

7.  8 black pepper corns

8.  1 tsp poppy seeds

9.  2” piece cinnamon stick

10.  2 tbsp grated fresh coconut

11.  1-1/2 tbsp salt

12.  4 tbsp clarified butter

13.  4 tbsp millet flour

14.  3 medium tomatoes, blanched and finely chopped

15.  1 big cardamom

16.  1 piece cinnamon stick

17.  2 bay leaves

18.  1-1/2 cup rice

Procedure:

1.   Place sprouted whole brown bengal gram and whole white bengal gram with ½ cup water in a pressure cooker.  Cook under pressure for about 6-8 minutes.  Allow the pressure to fall on its own before opening the cooker.  Strain and remove in a bowl. Set aside

2.  Place sprouted whole green gram, cow pea and moth beans with ¾ cup water in a sauce pan.  Place the pan on fire.  Boil for 8-to 10 minutes till tender.  Strain and remove in a bowl.  Set aside.

3.  Combine whole red chillies, garlic, coriander and mint leaves, cloves, 4 black pepper corns, poppy and cumin seeds, cinnamon stick, coconut and 1 tsp salt.  Grind in a grinder to a smooth lump of masala

4.  Heat 1 tsp clarified in a sauce pan, add masala lump and stir till raw aroma disappears

5.  Add sprouts and pearl millet flour, stir and fry till well mixed

6.  Add tomatoes, stir and cook for few minutes adding ¼ cup water extra to ease stirring.  Remove and set aside the sprout’s gravy

7.  Heat 1 tsp ghee in a sauce pan, add cardamon, 4 black pepper corns, cinnamon stick and bay leaves.  Stir and fry for few minutes

8.  Add rice and salt. Stir and fry for 2-3 minutes

9.  Add water and cook for 5 to 8 minutes till rice is tender.  Remove.  Spread 1 tbsp pure clarified butter over the rice and mix it.

10.  Heat 1 tbsp clarified butter in a heavy bottomed sauce pan

11.  Place a first layer of rice followed by the layer of sprout’s gravy alternatively.  Ensure that the final layer is of rice.

12.  Cover tightly and cook on the very low heat for t to 8 minutes

13.  Place the biryani in a serving dish and serve hot with curd or wafer