Biryani from different states can be prepared in different ways. Today I would like to share a cuisine of Maharashtra which is a vegetarian version adding 4 kinds of lentils to make fritters or Mixed Dal Vada and making the Biryani. Taste would be heavenly for sure. Pls do try, thank you

Serves – 2 people

Preparation time – 10 mins, Cooking time – 60 mins, Soaking time – 4 hours

Ingredients

3 cups long grain rice

1 cup Chana Dal, 1/2 cup Arhar Dal, 1/4 cup Moong Dal, 1/4 cup Urad Dal

1” ginger chopped

1 tsp ajwain

1 tsp red chilli powder

1/2 tsp turmeric powder

2-4 green chillies chopped fine

1 sprig coriander leaves chopped fine

1 tsp mustard seed

1/2 tsp cumin seeds

4-5 Whole red chillies

Pinch of Asafoetida

5-6 Tbsp oil

1 tsp oil

1 Tbsp pil

Salt as per taste

Method

Soak all Dals together for 3-4 hours. Soak rice for 20 mins and set aside. Drain water from Dal and in a blender make a coarse paste. Set aside. Add chopped coriander leaves, salt, chopped ginger, green chillies and ajwain to mix well and make small balls. Flatten the balls and fry them in a pan after heating oil. Fry in batches until golden in colour. Set aside. In a heavy rimmed pan boil 2 ltrs water and add little oil and salt. Add rice and cook until 3/4 th done. Drain and set aside. Spread the rice in a plate. In a wok heat oil and add mustard seeds, cumin seeds and whole red chillies. Once a little brown in colour set aside and add asafoetida. In a plate to the rice mix the coarsely broken Vadas and mix well. Mix half of baghar also. Set aside In a heavy rimmed pan smear oil and add half of par boiled rice, half of baghar, and add balance rice. Sprinkle water if needed. Cover with a tight lid on a high flame for 1 mins and on Dum for 10 mins until rice steams. Serve hot after spreading rest of the Baghar