Small potato biryani recipe

Ingredients

• 1 cup Basmati rice
• 15 Small potato (Use more if potatoes are too small)
• 1 Onion (Sliced lengthwise)
• 1 Tomato (Small)
• 1/8 tsp Turmeric
• 1/2 tsp Garam masala
• 1 & 1/2 cup Water
• 1/4 cup Curd (You can use as less as just 2 tbsp)
• 1/4 cup Coriander leaves (measured tightly packed)
• Salt
• 1 tsp Oil
• 1 tbsp Coriander seeds
• 3 Red chilli (Medium spice)
• 3 Green chilli (Medium spice)
• 3/4 tbsp Ginger
• 2 tbsp Grated coconut
• 3 tbsp Oil
• 1 Biryani leaf
• 1 Cinnamon (small piece)
• 1 Cardamom
• 1 Cloves

Instructions

1. 1

   --- Prep rice ---

2. 2

   Wash and soak rice for minimum 10 minutes. You can soak it for longer time.

3. 3

   Optional step to roast the rice for a minute or until dry in a tsp of oil. This ensures separate grains after getting cooked.

4. 4

   --- Cooking potato ---

5. 5

   Take a small pressure cooker and wash the small potatoes well.

6. 6

   Fill it with water until all are immersed fully.

7. 7

   Add generous rock salt. Pressure cook for 2 whistles.

8. 8

   --- Masala ---

9. 9

   Fry coriander seeds and red chillies in a tsp of oil until fragrant.

10. 10

    Add ginger, green chilli and give it a saute.

11. 11

    In goes 2 tbsp grated coconut and roast until dry, starts wafting coconut aroma.

12. 12

    Place the above roasted items, coriander leaves, curd in a blender.

13. 13

    Grind smoothly.

14. 14

    --- Roast potato ---

15. 15

    Heat a pan with a tablespoon of oil and add the boiled, peeled small potatoes.

16. 16

    Roast in medium flame until golden brown. Turn over occasionally for even roasting.

17. 17

    --- Prepare biryani ---

18. 18

    Heat a small pressure cooker with oil and temper with cardamom, cinnamon, clove and biryani leaf.

19. 19

    Add sliced onion and fry for a minute.

20. 20

    After that, add finely chopped tomatoes and fry till soft with a pinch of salt.

21. 21

    Then add the ground paste, turmeric, garam masala and give it a stir.

22. 22

    After that, add the roasted potatoes and little salt.

23. 23

    Cook in low or medium flame for 4 minutes or until oil separates from the masala and the raw smell goes off. I cook covered.

24. 24

    After that, add roasted rice, 1 & 1/2 cup of water, required salt and mix well.

25. 25

    Check for salt and pressure cook for 2 whistles in medium flame or 14-15 minutes in lowest flame. (refer note 1)

26. 26

    Take care to prevent burnt bottom by stirring once in between if after 10 minutes. At the same time, don't break the rice while mixing. Do it very gently only few turns.

27. 27

    Level and again continue for 4-5 minutes. Switch off stove

28. 28

    Give 5 minutes standing time before serving.