Ingredients

• 15 - 20 - baby potatoes
• 1 cup - rice
• 2 - big sized onions, sliced
• 1 - big sized tomato, finely chopped
• 1/2 tsp - turmeric powder
• 1/2 tsp - garam masala powder
• 1 tsp - chilli powder
• Garlic and ginger, chopped
• Handful of mint and coriander leaves
• 2 tbsp - flaked almonds
• Oil / Ghee
• Salt
• For the aromatic liquid:
• 5 cardamom
• 1 tsp of black peppercorns
• 2 - 3 bay leaves
• 1 tsp of aniseed
• 8-10 cloves
• Small cinnamon stick

How to Make Biriyani with baby potatoes

• Put the spices into a pan with 2 cups of water.
• Bring the water to boil, turn off the heat, cover the pan and allow to infuse into a savoury aromatic liquid.
• Pressure cook the baby potatoes for 2 whistles, peel the skin.
• Heat oil in a non-stick pan and shallow fry these baby potatoes, till it turns slightly brown.
• Place them in a kitchen towel, to drain off the excess oil.
• In the same pan, add 2 tsp of ghee and fry some sliced onions until golden brown and reserve for garnish.
• Heat oil in a pan, add the chopped garlic and ginger and fry for a min.
• Add the remaining chopped onions and fry until soft.
• Allow it to cool and whizz the mixture in a blender.
• Heat another tablespoon of oil in a heavy bottomed pan, add in the coriander and mint leaves.
• Fry for a minute, add the grinded mixture and fry for a couple of minutes.
• Now, add the chopped tomatoes along with the spice powders. Mix well and cook in low flame until the oil begins to separate.
• When the tomatoes get blended well, tip in the baby potatoes and mix it gently. Cook for few more mins. Remove from heat and reserve.
• For rice:
• In a pan, add the rice along with savoury liquid, strain and add it.
• Reduce the heat, cover and cook until the liquid gets evaporated.
• Finally rice is ready.
• Mix the prepared baby potato masala with rice and enjoy.
• Before serving, garnish with fried onions and flaked almonds.