facebook twitter pinterest youtube googleplus email rss instagram

Sunday, December 9, 2007

Small potato biryani

I first tried small pototo biryani from a cookbook and loved it. But the method was so tedious. So I adapted the recipe, made it to my convenience and it turned out equally good. This is very spicy and different kind of biryani and the small potato attracts everyone in this dish. Kids gonna love it!

Small Potato Biryani recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 30 mins    |  Cook time: 30 mins    Serves: 2

Ingredients

Basmati rice - 1 &1/2 cup

Small potato - 20

Onions - 2 (cut lengthwise)

Tomato - 1 big

Water - 1& 1/2 cup

Curd(Not sour) - 1/4 cup

Coriander leaves - 1/2 cup

Ginger - 1 small piece

Salt - As needed


TO ROAST & GRIND

Coriander seeds - 1 tsp

Red chilli - 3 - 4

Coconut scrapping (optional roast) - 2 tblsp

Green chilli (Optional roast) - 3 - 4


To Temper

Oil - 3 tbsp

Bay leaf - 1

Cinnamon - 1 small piece

Elachi and clove - 2 each


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. 1-small-potato-biryani
  4. 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.
  5. 2-small-potato-briyani
  6. 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.
  7. 3-small-potato-biryani
  8. 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.
  9. 4-small-potato-biryani
  10. 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 & 1/2 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.
  11. 5-small-potato-recipe

Notes

  • 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.

Top with ghee  and garish with coriander leaves if desired and enjoy with onion raita!

Labels:

paneer-recipes  paratha-recipes  chutney-recipes

Lunch Ideas  cup-measurements  millet-recipes

no-onion-no-garlic-recipes  babycorn-recipes  kuzhambu-recipes