Biryani recipe made easy!!! Follow this simple process to enjoy delicious Baby Potato Biryani
Preparation time – 5 mins
Resting time – 30 mins for soaking the rice
Cooking time – 20 mins
- Baby Potatoes (peeled, washed) – 15 no
Cilantro (chopped) – 3 Tbsp
Onion (Sliced) – 1 big
Green Chillies (slit) – 4 no or to taste
Mint (chopped) – 2 Tbsp
Garam Masala Powder – 3/4 tsp
Garlic Paste – 1/2 Tbsp
Turmeric Powder – 1/4 tsp
Salt – 1 tsp or to taste
Clarified Butter (Ghee) – 2 Tbsp
Cinnamon stick – small piece
Green Cardamoms – 2 no
Cloves – 3 no
Yogurt (well beaten) – 1/4 CupREd Chilli Powder – 1/2 tsp or to taste
Basmathi Rice (wash and soak the rice in fresh water for 1/2 hr) – 3/4 Cup
Use any wide Non Stick pan with a tight fitting lid.
Heat it on medium.
Add Clarified butter.
When it is medium hot, add cinnamon stick, cloves, cardamoms.
Fry for 30 secs. Add Turmeric Powder, onions.
Add green chillies, potatoes, garlic paste, salt.
Mix well and cover to cook for 10 mins.
Meanwhile, bring 2 ltrs of water to a rolling boil.
Add the soaked basmathi rice without any water in which it has soaked.
Add salt and cook the rice till 80% done. This takes 4 – 5 mins on medium heat.
Turn OFF the heat.
Strain the rice and remove from water keep aside.
Meanwhile keep checking the potatoes. Mix well after every 2 mins.
Once the potatoes are golden and tender, add in mint, garam masala powder, red chilli powder, yogurt.
Mix all these until combined.
Cook the potato mixture for 3 mins.
Spread the mixture in a single layer.
Once done, add the 80% cooked basmathi rice on top of the baby potato mixture.
Spread the rice evenly on top of the potato mixture.
Reduce the heat to Low medium.
Cover the pan and simmer for 10 mins.
Mix gently and serve hot as is or with raitha.