Small Potatoes - 250 gm
Basmati rice - 1.5 cups
Ghee - 3 tbsp
Cinnamon - a small piece
Cardamom - 5
Cloves - 6
Bay Leaf - 1(crushed)
Cumin Seeds - 1 tsp
Coriander Leaves - 2 tbsp(chopped)
mint leaves - 2 tbsp(chopped)
Onions - 1 cup(sliced)
Coriander Powder - 2 tsp
Cumin powder - 1/2 tsp
Chilli Powder - 1/2 tsp
Biryani masala - 1 tsp
Turmeric Powder - 1/4 tsp
Plain Curd - 1/4 cup
Salt - to taste
Tomato - 1
Green Chillies - 2
Ginger - 2” piece
Garlic - 1 tsp
Wash and soak the basmati rice for 20 mins
Heat 1 tbsp ghee in a pan and roast the whole spices on low heat for 30 seconds
And add to the soaking rice. Use rice:water ratio 1:2. Also add chopped mint and coriander leaves.Cook until done
Meanwhile, grind the spice paste - tomatoes, coriander leaves, green chillies, ginger, and garlic
And set aside
Cook the baby potatoes until tender.
Used the pressure cooker and cooked it for 2 whistles, about 10-12 mins.
When cool enough to handle, peel and set aside.
In the same pan used for roasting spices, add 2 tbsp ghee and fry the potatoes until light golden brown. Drain and set aside.
In the remaining ghee in the pan, add the sliced onions
And fry until golden brown. Set aside 2 tbsp or so for garnishing later.
To the remaining onions, add the ground spice paste
And Add the curd. Mix well on low heat.
Now add all the spice powders - chilli, turmeric, cumin, coriander, biryani masala
And mix again.
Add the fried potatoes and mix until well coated.
Cook for 2-3 mins until the spice paste and potatoes get friendly. Add salt.
Bring out your cooked rice, fluff lightly,
And add to the potato-masala mixture.
Gently mix the rice, check for salt, pat down,
And let it sit for one hour or so for all the flavours to mingle
Now to ready to uour small potato curd biriyani. serve with pickle and onion salad.