Aloo ke Biryani

ALOO KE BIRYANI

Ingredients:

3 potatoes, peeled, cube and saute in 1 1/2 tsp of ghee for 5 min till light brown

1 large onion, finely sliced

1 tbsp chopped coriander leaves

1 tbsp chopped pudina leaves

2 tbsps ghee

2 tbsp oil

1 cup thick curd/yogurt

4 green chili, make a small slit in them

1 tbsp ginger garlic paste

1 tsp red chili pd (adjust)

1/4 tsp turmeric pd/haldi

1 tbsp coriander pd

salt as required

pinch of saffron soaked in 3 tsp Luke warm milk for 5 min

Biryani Masala – dry roast for 2 min and powder:

4 cloves

1 1/2″ cinnamon sticks

1 bay leaf
5-6 mint leaves
1 tbsp oil
1 tbsp salt
Water as required
1 In a bowl, add green chili, mint leaves, coriander leaves and ginger garlic paste, red chili pd, turmeric pd, coriander pd, biryani masala pd and salt and combine well. Add the sautéed potato cubes and yogurt and combine. Marinate for 30 min
2 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, ,elaichi, mint leaves, oil and salt till its half cooked. Strain the water and spread the rice on a large wide plate.
3 Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, sauté for2 min till ingredients. Remove and keep aside.
4 Take a wide deep vessel to prepare the biryani. Add drizzle some oil all over, add the marinated potato cubes along with the rest of the marinade and spread out in the vessel. Add a cup of water and cook till the potatoes are fork tender and the gravy thickens.
  5Next spread the rice over the potato layer, pour 1/2 tbsp of ghee all over the rice, spread the caramelized onions (keep aside a tbsp of caramelized onions for garnish) over the rice layer. Next sprinkle coriander leaves and pours the saffron milk over the rice.
  6  Place lid and over the lid place a heavy weight. Cook on medium high flame for 3 min Remove the vessel from fire and place a iron tawa over low flame. Place back the vessel on the iron tawa and cook on low flame and cook biryani for 15 min. Turn off heat and do not remove lid for 5 min
  7  Remove lid, combine gently, remove onto a serving bowl. Garnish with chopped coriander leaves and caramelized onions and serve hot with raita and tomato chutney curry of your choice.