Potato dum biriyani

Potato dum biriyani

Ingredients

• Long grain basmati rice-2 cups
• Potatoes (medium size) cut into an inch cube pieces-2
• Onion sliced -1 cup
• Curd -3/4 cup
• Water-3 ¼ cup
• Ginger paste-1tsp
• Garlic paste -1tsp
• Chopped coriander leaves-2tbsp
• Garam masala -1tsp
• Turmeric powder-1tsp
• Oil-2 tbsp. (see note)
• Salt to taste

To grind

• 1 medium size onion, 3/4 cup mint chopped and 2 to 3 green chilies.

Method

• Grind onion, mint and green chilies to a fine paste.
• Par boil the potatoes with enough salt.
• In a thick bottom pan or dum pot heat a teaspoon of oil and stir in the potatoes.
• Now transfer it to ACTi fry and fry it till light brown (see note).
• Add the remaining oil and fry the onions to brown.
• Add ginger garlic paste and stir for 2 minutes.
• Now add the garam masala (see note) and turmeric powder and stir for a couple of minutes.
• Add the ground masalas and sauté for another 4minutes.
• Add curd, fried potatoes, washed rice stir gently and add enough salt and water.
• Dum it in a low flame till the rice is cooked.
• Garnish it with fried onions or cashews and cilantro.
• Serve hot with raita and pickle

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Note: - if you don’t have actifrier you can also deep fry the potatoes.

• If you don’t have dum pot make sure to use a thick bottom pan so that the biriyani won’t get burnt.
• Use chappathy dough to seal the pot.
• If you like strong flavors you can use whole spices instead of garam masala (3 cloves, 3 cardamom, and 1/2 inch cinnamon piece).