Ingredients
1 cup basmati rice
2 lavang/cloves
1/2 inch cinnamon. dalchini
1 bay leaf
2 green cardamom/ elaichi
10 baby potatoes parboiled
5 tsp oil/ ghee
1 tsp jeera/ cumin seeds
1/2 cup curds
1 tsp turmeric powder
1 tsp biryani masala powder
1 tsp red chilli powder
2 tsp ginger garlic paste
1 slit green chilli
Salt to taste
1/2 tsp Kasuri methi
1/2 cup chopped coriander leaves
1/4 cup chopped mint leaves
2 big onions finely sliced and fried dark brown (shallow fry or deep fry)
4 saffron strands soaked in 2 tblsp cup milk (or saffron colour)
Procedure
Rinse basmati rice 2-3 times, soak for 20 mins. After 20 mins drain all the water and keep it aside
In a broad vessel bring to boil 4-5 cups of water, with 2 tsp salt, cloves, cardamom, bay leaf and cinnamon.
Once the water boils add rice and give a mix, let it boil. Once the rice is cooked 75% drain it in a colander and keep aside.
Peel the boiled potatoes and cut them in half. Take a heavy-bottomed pan, heat oil/ghee, add jeera.
Saute for e second, add potatoes, a little salt and saute for 10 mins or till it becomes light brown in colour.
Now add curds, ginger garlic paste, green chilli, turmeric powder, biryani masala powder, red chilli powder, Kasuri methi and give a nice stir.
Give one boil, check for salt, make the flame low.
Layer half of the cooked rice on that aloo gravy. Add half of the fried onions, chopped coriander leaves and mint leaves
Again layer the remaining half of the cooked rice, and then fried onions, coriander and mint leaves.
Put saffron milk and one tsp ghee, close the lid of the pan tightly
Cook it on a low flame for 10-15 mins. You can also keep it on a preheated tava or griddle.
And your biryani is ready to eat. Serve hot with raita of your choice or any gravy.
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