Ingredients
3 potatoes peeled, cut into cubes and sauteed in1 tbsp oil or ghee till light brown
1 large onion finely sliced
1 tbsp coriander leaves chopped finely
1 tbsp mint leaves chopped
2 tbsp ghee
1 tbsp oil
1 cup curd
1/2 tbsp ginger garlic paste
4 green chillies slit
1 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
1 tsp biryani masala powder
Salt to taste
2 tbsp milk with a pinch of saffron colour
To make the rice:
2 cups basmati rice
3 cloves
3 cardamoms
1/2 inch cinnamon stick
1 bay leaf
5-6 mint leaves
1/2 tbsp oil
3/4 tbsp salt
Water as required
Procedure
In a bowl, put green chillies, mint leaves, coriander leaves,ginger-garlic paste, red chilli powder, turmeric powder, coriander powder, biryani masala powder, salt, curd and combine well
Add sauteed potato cubes and curd, combine well. Marinate for 30 mins
Cook basmati rice in lots of water along with bay leaf, cloves, cardamom, cinnamon, mint leaves, salt, oil till it is half cooked
Drain the water and spread the rice on a large wide plate
Heat 1 tbsp oil+ 1 tbsp ghee in a vessel add sliced onions, saute for 10 mins till caramelised. Remove and keep aside
Take a deep wide vessel to prepare biryani. Put oil and add marinated potato cubes along with the rest of the marinade and spread in the vessel. Add a cup of water and cook till the potatoes are cooked and gravy thickens
Next spread the rice over the potato layer, pour 1/2 tbsp ghee all over the rice, spread the caramelised onions, over the rice
Sprinkle chopped coriander leaves and pour the saffron milk over the rice
Cover the vessel with the lid and place a heavyweight over the lid
Cook on a high medium flame for 3 mins
Remove the vessel from fire and place an iron Tawa over the flame
Place back the vessel on the Tava and cook on low flame for 15 mins
Turn off the flame, Garnish with Chopped coriander leaves, fried cashew nuts and caramelised onion.
Serve hot with raita.
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