Baby Potato Biriyani

Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Pasta Biryani, Rehana's Chicken Biryani, Vegetarian Garlic Noodles , Chicken a la King

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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/

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