SMALL POTATO BIRYANI | SMALL POTATO RECIPES

    

             

  I took this recipe from a cook book...This is very spicy kind of rice...I am making this for 5th time now..We like it very much..Hope you all will like this too :) I didn't took step by step pictures as I was cooking in hurry today..so here is the recipe of small potato biryani.

Ingredients

Basmati rice	1 cup
Small potato	10 - 15
Tomato	1 big
Water	1 cup
Curd(Not sour)	1/4 cup
Coriander leaves	1/2 cup tightly packed
Garam masala powder	1/4 tsp
Salt	As needed
Oil	As needed
Onions	2 (cut lengthwise)

TO ROAST & GRIND

Coriander seeds	1 tsp
Red chilli	3 - 4
Coconut scrapping (optional roast)	2 tblsp
Ginger(Do not roast)	1 small piece
Green chilli (Optional roast)	3 - 4

Optional:
Whole garam masala  to season.

UPDATED METHOD (FOR EASIER COOKING)

 

METHOD

 

1. Wash and soak rice for minimum 10 minutes. You can soak it for longer time. Pressure cook small potato for 2 whistles and peel off the skin after cool down.Clean coriander leaves and wash properly and set aside.
2. Fry coriander seeds and red  chilli until golden brown. Grind it along with washed coriander leaves, coconut, green chilli and ginger. Use the curd for grinding.

3. Grind smoothly. Heat kadai with 2 tblsp of oil and add the boiled,peeled small potatoes. You can prick the potatoes with fork(only once) for masalas getting inside it easily.

4. Roast in medium flame until golden brown. Turn over carefully then and there. Heat a small pressure cooker with oil / ghee and season with a elachi,a clove and a small piece of cinnamon. Add sliced onion and fry for a minute.

5. Add finely chopped tomatoes and fry till soft. Add the ground paste and give it a stir. Add the roasted potatoes and required salt. Add oil if needed while frying.

6. Cook in medium flame for 4-5 minutes until oil separates from the masala and the raw smell goes off. Add the soaked rice drained from water. Add 1 cup of water and mix well. Check for salt and pressure cook for 2 whistles or 14 minutes in lowest flame. My stove can be kept in a really low low flame, so mine does not get burnt at the bottom. So take care to stir in between if you are not sure. At the same time, dont break the rice while mixing.

Top with ghee and enjoy with onion raita!

ORIGINAL (OLD) VERSION :

Method

• Wash and soak rice for 10 minutes.
• Grind the coriander leaves and mix it with curds and keep a side.
• Cook rice with tomato juice,salt and 1 cup water. (Season with whole garam masala if desired)
• After done,add a tsp of ghee and cool down the rice to make it separate separate grains.
• Cook the small potatoes in a pressure cooker,peel the skin and deep fry it in a really hot oil till golden brown(Pierce the potatoes carefully with fork in 2,3 places,b4 frying)
• Heat a kadai with oil,add the onion and fry till brown.
• Add the ground masala (Under the “To roast & Grind Table)and sprinkle little water and fry for 3 minutes till a nice aroma rises.
• Then add the fried potates and coriander mixed in curd,Mix gently.
• Add this in a heavy bottomed vessel(cooker),add the cooked rice sprinkle 2 tblsp of water,mix well and simmer the stove and cook for 7-10 minutes.
• Serve hot with raitha!!

Notes

• In the updated version I tried roasting the potatoes instead of deep-frying it. I am glad I did it. It makes no difference, in-fact it is even more tastier than the deep fried ones :)
• For many of you it will be spicy so for 1 cup rice, 2-3 red chillies and 2-3 green chillies will be enough.
• Since we add curd, try adding less water, otherwise, the rice will become mushy.
• Add oil or ghee as needed as this rice will be very dry if there is no oil/ghee.
• While pricking potato, be gentle and take care not to break the potatoes. Also pricking more than needed will break the potatoes while cooking.

 

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