Biryani dal makhani raita platter

Ingredients

• 2 bowl saboot urad
• 1 bowl rajma
• 1/4 cup chana daal
• 1 onion
• 3-4 tomatoes
• 1 chopped ginger
• 3-4 green chillies
• 1 teaspoon salt
• 1 tea spoon turmeric powder
• 1.5 tea spoon red chilli powder
• 2 tablespoon milk
• 2 tea spoon dhaniya powder
• 1 tea spoon mashed kasuri methi
• 1 teaspoon hing
• 2 table spoon curd
• 1 tablespoon butter
• 1/2 tea spoon jeera
• 1/2 bowl chopped coriander leaves
• 1 tablespoon butter or cream for garnishing
• 2 katori basmati rice
• 1 potato
• 1 onion
• 1 small bowl peas
• 5 florets of cauliflower
• 1 teaspoon jeera
• 1 tejpatta
• 1 teaspoon Red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon Biryani masala
• 1 lemon juice
• 1 capsicum
• 250 ml curd
• 1 teaspoon sugar
• 1 teaspoon grinded jeera
• 1 cucumber
• 1 teaspoon salt

Steps

1. Soak saboot urad, rajma and chana daal whole night
2. Boil the entire things by adding salt in the above (1) by whistling on high flame with 2-3 whistles and dein on slow gas for half an hour
3. After taking out whistle add milk into it and mix it and keep it
4. Make puree of tomatoes, onions, ginger, green chillies, curd together
5. Take oil in kadai, add jeera, hing and puree. Let the oil leave from the side
6. Add turmeric powder, dhaniya powder, red chilli powder, kasuri methi in the kadai in the puree. Mix it well
7. Put the boiled dal in the puree
8. Mix it well and let it cook by covering for 5-10 minutes
9. Dal makhani is ready to eat with rice, Parantha
10. Take curd put sugar salt jeera and mix well add grated cucumber and mix well
11. Soak rice, take kadai put ghee jeera as it starts crackle add chopped onion roast it till golden brown add tejpatta, black pepper, add potato, peas capsicum cauliflower and mix well
12. Add turmeric powder, red chilli powder, salt and Biryani masala add rice and mix well, add water and mix well
13. Biryani dal makhani raita platter ready