SMALL POTATO CURD BIRIYANI

Ingredients: 

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

Grind together:

Tomato                                  -        1

Green Chillies                        -        2

Ginger                                   -        2” piece

Garlic                                     -        1 tsp

Method

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.

Potatoes health benefits and minerals