Feb 10, 2013

Baby potato biryani recipe

       Another rice variety which I wanted to make since a very long time as I am quite fond of the cute little potatoes. Biryani usually consumes lot of time and I was waiting for the opportunity and finally could make it last weekend. I used the similar recipe as I do with the vegetable biryani. But this time I added a green paste made with mint and coriander. Mint leaves imparts a wonderful flavour to the rice.
baby potato biryani recipe

Baby potatoes-  around 15 nos
Onion- 2 big
Tomatoes-1 big(chopped fine)
Basmati biryani rice- 2 cups
Whole spices-
 Bay leaves- 1
cardamom seeds-3-4
Cloves- 3-4
Cinnamon- 1 small pieces
Cashew nuts-4-5 broken to bits
Almonds-4-5 broken to bits
Raisins- around 10
Green paste-
   Grind the following to a paste
Coriander leaves- 1 small bunch
Mint leaves- 1 small bunch
Green chilly- 2-3
 Other spices-
Ginger garlic green chilly paste- 1tbsp
Turmeric powder- 1tsp
Chilly powder-1tsp(optional)
Biryani masala-1tsp
Milk saffron mixture- Soak the saffron strands in warm milk.
Milk-1/2 cup(warm)
Saffron strands- few

Salt to taste
Ghee- 1/4th cup
baby potato recipes
  Wash the rice properly.
Add around 21/2 -3 cups of water.
Add salt and a pinch of turmeric powder.
Cook till it is 3/4th done.
Switch off flame and keep aside.
Slice one onion into long pieces.
 Heat the oil in a pan.
Add the onion and fry them till they are golden brown.
Remove them on a tissue.
In the same oil, add the nuts and fry till golden brown. Remove and keep aside till use.
 Wash and peel the baby potatoes.
 Poke them using a fork.
Cook the potatoes in water till they are soft.
Alternatively pressure cook them till soft.
Drain off the water completely and roast them in the oil till golden brown. Keep aside.
Chop the onion and tomato into fine pieces.
Heat a little oil or ghee in a pan.Add the whole spices.
Saute the onions and ginger garlic green chilly paste till the onions are translucent.
Add the tomatoes followed by turmeric powder, chilly powder (if adding) and salt.
Cook till it is well combined and mushy.
Add the green paste and mix well.
Add the baby potatoes.Mix well. Add the curd and biryani masala and mix well.
Divide the rice into three equal parts and the baby potato gravy into 2 equal parts. 
 Now take a heavy bottom pan or the pressure cooker pan. Rub some ghee on the bottom.
Add a layer of rice on the bottom.
Add 1/4th of the saffron milk mixture to the rice.
Top this layer with some fried onions.
Layer this with one portion of the gravy. Add some ghee on the top.
Now repeat with the next layer of rice, saffron milk mixture, fried onions and the gravy respectively.
Add some more ghee on the top.
Now finish off with the final layer of rice.
 Add the roasted nuts on the top.
Now add a glass of water.
Close with a lid and cook for 10 more minutes.
Mix well but gently.
Serve hot with some raita.
1. While cooking the rice, you can add some bay leaves  for more flavour. Remove them after it is cooked.
2. When you are cooking the biryani after layering, you can place the pan on a tava and cook to prevent burning at the bottom and ensure uniform heating.
baby potato biryani recipe
Other biryani recipes-

Veg biryani
Masoor dal biryani
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