Potato Biryani Recipe



Here's a recipe for chatpati aloo wali biryani (Potato Biryani):


Ingredients:


5 small potatoes

2 cups basmati rice

1 cup sliced onions

1 cup yogurt

2 tomatoes, chopped

1 tablespoon ginger-garlic paste

1 tablespoon biryani masala

1 teaspoon red chili powder

1/2 teaspoon turmeric powder

Whole spices (cinnamon, cardamom, cloves)

1/4 cup chopped mint leaves

1/4 cup chopped coriander leaves

Ghee or oil for frying and cooking

Salt to taste

Water for boiling and cooking rice


Instructions:


Wash and peel the potatoes. Make deep slits in each potato, being careful not to cut them into pieces. Sprinkle some salt on them and set aside.

Heat oil in a deep pan or pot for frying. Once hot, gently slide the potatoes into the oil. Fry them until they're golden and crispy. Remove and set aside on paper towels to drain excess oil.

In a separate pot, bring water to a boil. Add the basmati rice and cook until it's about 70% done. Drain the rice and set aside.

In a large pot, heat ghee or oil. Add the whole spices and sauté until fragrant. Add the sliced onions and cook until they turn golden brown.

Stir in the ginger-garlic paste and cook for a minute until the raw smell disappears. Add the chopped tomatoes and cook until they soften.

Add biryani masala, red chili powder, and turmeric powder. Mix well and cook for a couple of minutes.

Lower the heat and add the yogurt. Mix it into the masala and let it cook for a few minutes until the oil starts to separate.

Gently place the fried whole potatoes on top of the masala.

Layer half of the partially cooked rice over the potatoes. Sprinkle half of the chopped mint and coriander leaves on top.

Add the remaining rice over the first layer. Sprinkle the rest of the mint and coriander leaves.

Close the pot with a tight-fitting lid. You can also seal the lid with some dough to ensure the steam doesn't escape.

Place the pot on a low flame and cook for about 25-20 minutes, allowing the flavors to meld and the rice to fully cook.

Turn off the heat and let the biryani rest for another 10 minutes before opening the lid.

Gently fluff the biryani with a fork, mixing the layers as you go.

Serve potato Biryani hot with raita.

Enjoy your flavorful Potato Biryani!

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