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Baby Potato Biriyani Recipe

Baby Potato Biriyani is a popular Indian Main
Author :
 
On :
Wednesday, 21 June, 2017
Category :
Festive Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Slow Cook Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 4 based on 100 votes
4

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:

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




     

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