Ingredients
The following ingredients have 2 Servings
- Rice 1 cup
- Baby potatoes 10-12 no.
- Black cardamom 1 no.
- cloves 1 no.
- Cinnamon 1 small piece
- Green chili 2-3 no.
- Cumin seeds 1 tsp
- Onion (medium 2 no.)
- Coriander powder 2 tsp
- Cumin powder 1/2 tsp
- Chili powder 1/2 tsp
- Biryani masala 1 tsp
- Turmeric powder 1/4 tsp
- Yogurt (fresh 1/4 cup)
- Tomato 1 no.
- Ginger 2 inch
- Garlic 4 cloves
- Coriander leaves 1/4 cup
- Oil 3 tbsp
- Water 2 & 3/4 cup
- Salt as needed
Instruction
- Wash and soak rice for minimum 30 minutes. Pressure cook small potato for 2 whistles / boil in water until a fork inserted goes in smoothly. Peel off the skin after cool down and set aside.
- Grind tomato, green chilies, ginger, garlic, coriander leaves together to a smooth paste. Set aside. Heat oil in a large pan. Add boiled & peeled potatoes, toss and saute until the potatoes turn a light golden brown. Drain and set aside the potatoes.
- Heat a heavy bottom pan / pressure cooker. Put some oil & then add black cardamom, clove, cinnamon and cumin seed. Saute a bit & then add sliced onion and fry for a minute.
- Add the ground masala paste & mix well. Now add the curd and mix again, keeping the heat low.
- When the mixture begins to bubble, add chili powder, turmeric powder, coriander powder, cumin powder and biryani masala. Mix and cook for 3-4 mins.
- Add salt along with the fried potatoes and mix again well until they are coated with the masala. Cook in medium flame for 4-5 minutes until oil separates from the masala and the raw smell goes off.
- Now add the soaked rice drained from water. Then add 1 & 1/2 cup of water and mix well. Pressure cook for 2 whistles / 15 minutes in lowest flame.
- Turn off heat and wait until the pressure releases automatically. Serve hot with any type of raita.
