Baby potato biryani -pulao is spicy, aromatic and full of flavor!
I guess there would be none who doesnt like potatoes just like me .its my favourite & i can survive with potatoes.
The pulao has to be made with basmati rice and ghee or else something will be a little amiss if you do not use basmati rice and ghee. Hmm frankly speaking, its a little time consuming process to make this biryani
But I bet you would not regret the time spent. Trust me, it tastes simply fantastic.
You can use even normal potatoes for this pulao.
Ingredients:
10-15 baby potatoes (chote aloo-chota batate)
1 cup rice
1 tsp ginger garlic paste
½ cup curd
2 onions sliced
1-2 tomato
1 or 2 green chilies ( adjust the number as per your spice level)
1 tsp kasoori methi
1 tsp coriander cumin powder
1 -2 tsp red chilli powder
few strands of saffron
2 tbsp warm milk
½ cup chopped coriander and mint leaves
salt
water 4 cups
Garam Masala to be ground in mixer
½ tsp caraway seeds (shahjeera)
1 black cardamom ( badi elaichi)
2/3 small green cardamom (elaichi)
1/2 strands of mace (javitri)
2 tsp badishep (fennel seeds)
2 cloves
1 inch cinnamon
Tempering
2 tbsp ghee
1/2 tsp black jeera (shahijeera)
1 bay leaf
2 cloves
1 black cardamom
1/2 inch cinnamon
Method:
1. Wash basmati rice till water is clear & keep it soaked in water for atleast 30 minutes .Drain & keep aside.
2.Pressure cook baby potatoes till 2 whistles,cool ,remove skin & deep fry or shallow fry in oil till golden brown.drain on tissue paper .
3.Chop onions, tomatoes, chillies, coriander and mint leaves and keep them aside.
4.Smoothen the curd and keep aside. Soak the saffron in warm milk. Grind all ingredients under garam masala to fine powder in mixie.
5.In a kadhai heat the ghee and splutter the caraway seeds. Next add whole garam masala – bayleaf ,cardamoms, cinnamon, cloves.Fry the whole garam masala for few seconds and then add the onions. & fry till it is golden brown.
Now add the ginger garlic paste and saute till the raw smell of the ginger-garlic disappears. Add the chopped tomatoes & green chillies.Add red chilli powder,dhania jeera powder ,garam masala powder prepared in step 4
6.Saute for a minute and add the basmati rice. Mix well and saute the entire mixture for a minute. Add the curd, saffron-milk mixture and baby potatoes, coriander and mint leaves,kasoori methi with 1.5 cups of water .
7.Season with salt and allow the rice to cook on medium flame. Once water gets absorbed cover with lid & cook till done.
8. garnish with coriander leaves & fried onion . for recipe of fried onion pls click here
9.Serve hot with raita, pickle, papad or any veg salad. I had served with pickle papad
Tip:
1. You can even pre cook 1 cup rice with one & half cup water ,lemon juice & 1 tsp ghee & salt .once rice is done lay it on a big plate under fan to ensure that grains remain separate . in this case add precooked rice in step 7 mix well & cook covered on low flame for 5 minutes then switch off gas & proceed from step 8
2. You can use biryani masala or hyderabadi masala if you dont have time to grind masala
I guess there would be none who doesnt like potatoes just like me .its my favourite & i can survive with potatoes.
The pulao has to be made with basmati rice and ghee or else something will be a little amiss if you do not use basmati rice and ghee. Hmm frankly speaking, its a little time consuming process to make this biryani
But I bet you would not regret the time spent. Trust me, it tastes simply fantastic.
You can use even normal potatoes for this pulao.
Ingredients:
10-15 baby potatoes (chote aloo-chota batate)
1 cup rice
1 tsp ginger garlic paste
½ cup curd
2 onions sliced
1-2 tomato
1 or 2 green chilies ( adjust the number as per your spice level)
1 tsp kasoori methi
1 tsp coriander cumin powder
1 -2 tsp red chilli powder
few strands of saffron
2 tbsp warm milk
½ cup chopped coriander and mint leaves
salt
water 4 cups
Garam Masala to be ground in mixer
½ tsp caraway seeds (shahjeera)
1 black cardamom ( badi elaichi)
2/3 small green cardamom (elaichi)
1/2 strands of mace (javitri)
2 tsp badishep (fennel seeds)
2 cloves
1 inch cinnamon
Tempering
2 tbsp ghee
1/2 tsp black jeera (shahijeera)
1 bay leaf
2 cloves
1 black cardamom
1/2 inch cinnamon
Method:
1. Wash basmati rice till water is clear & keep it soaked in water for atleast 30 minutes .Drain & keep aside.
2.Pressure cook baby potatoes till 2 whistles,cool ,remove skin & deep fry or shallow fry in oil till golden brown.drain on tissue paper .
3.Chop onions, tomatoes, chillies, coriander and mint leaves and keep them aside.
4.Smoothen the curd and keep aside. Soak the saffron in warm milk. Grind all ingredients under garam masala to fine powder in mixie.
5.In a kadhai heat the ghee and splutter the caraway seeds. Next add whole garam masala – bayleaf ,cardamoms, cinnamon, cloves.Fry the whole garam masala for few seconds and then add the onions. & fry till it is golden brown.
Now add the ginger garlic paste and saute till the raw smell of the ginger-garlic disappears. Add the chopped tomatoes & green chillies.Add red chilli powder,dhania jeera powder ,garam masala powder prepared in step 4
6.Saute for a minute and add the basmati rice. Mix well and saute the entire mixture for a minute. Add the curd, saffron-milk mixture and baby potatoes, coriander and mint leaves,kasoori methi with 1.5 cups of water .
7.Season with salt and allow the rice to cook on medium flame. Once water gets absorbed cover with lid & cook till done.
8. garnish with coriander leaves & fried onion . for recipe of fried onion pls click here
9.Serve hot with raita, pickle, papad or any veg salad. I had served with pickle papad
Tip:
1. You can even pre cook 1 cup rice with one & half cup water ,lemon juice & 1 tsp ghee & salt .once rice is done lay it on a big plate under fan to ensure that grains remain separate . in this case add precooked rice in step 7 mix well & cook covered on low flame for 5 minutes then switch off gas & proceed from step 8
2. You can use biryani masala or hyderabadi masala if you dont have time to grind masala
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