Ingredients

• 1 cup - basmati rice
• 10-15 - small potatoes
• 3/4 cup - tomato juice
• 1 cup - water
• 1/4 cup - curd (not sour)
• 1/2 bunch - coriander leaves
• 1/4 tsp - garam masala powder
• salt as needed
• 1 tsp - ghee
• 2 - onions (cut lengthwise)
• To roast and grind:
• 1 tsp - coriander seeds
• 3-4 - red chilli
• 2 tbsp - coconut scrapings
• 1 small piece - ginger (do not roast)
• 3-4 - green chillies

How to Make Baby Potato Biriyani

• Wash and soak the rice for 10 minutes.
• Grind the coriander leaves, mix with the curd and keep aside.
• Cook the rice with tomato juice, salt and 1 cup of water. Season with whole garam masala if desired.
• Add a tsp of ghee and cool down the rice to separate the grains.
• Cook the small potatoes in a pressure cooker and peel them.
• Pierce the potatoes carefully with a fork at 2-3 places.
• Deep-fry the potatoes in very hot oil until golden brown.
• Heat oil in a kadai, add the onions and fry until brown.
• Add the roasted and ground masala, sprinkle some water and fry for about 3 minutes until you get a nice aroma.
• Add the fried potatoes and coriander-curd mixture and mix gently.
• Pour in a heavy bottomed vessel (cooker), add the cooked rice, sprinkle 2 tbsp of water and mix well.
• Cook for 7-10 minutes in a simmering flame.
• Serve hot with raita.
• Recipe courtesy: Rak`s Kitchen
• http://www.rakskitchen.net/