July 22, 2019
May 17, 2019

BABY POTATO BIRYANI RECIPE

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infant potato biryani recipe, discover ways to make child potato biryani, a flavourful and easy vegetarian biryani recipe with child potatoes. I’ve also used tomatoes and mint inside the self made spice paste used to put together this biryani.

Biryani to me is unique-occasion meals. right from childhood, a biryani meal has always stood for some thing – the stop of assessments, a big circle of relatives accumulating at home, an amazing pal’s wedding, a birthday, lunch after a movie with close pals – you get the flow. an amazing biryani always stood for something and even as I come to be making it more frequently so i will percentage special recipes at the weblog right here, I make biryani when i’m glad and want to make a special meal out of it.

So what’s the special event that made me make this infant potato biryani, you ask? properly, toddler potatoes are one in all TH’s favorites and I’ve been that means to feature them to biryani for a while now. After suspending for months, years even, I decided to make it take place in time for our 7th wedding ceremony anniversary. i can spare you the same old “time has flown” yada yada but i can say this. Even in spite of everything this, not anything beats the casual weekends once I make some thing i love to cook and we sit down right down to eat a pleasing, simple, self made meal.

My recipes are commonly simple and brief, applicable for the busy, lazy, beginner, time-strapped cooks. This recipe isn’t particularly difficult, but it does have a few exclusive steps, some thing I notion i would keep away from after gaining knowledge of a way to make biryani in a stress cooker. It’s surely really worth the effort although so I’d say simply make a easy raita to go with it, the biryani doesn’t want some thing else anyway.

INGREDIENTS:

  • Baby potatoes – 250 gm
  • Basmati rice – 1.5 cups
  • Ghee – 3 tbsp
  • Cinnamon – a small piece
  • Cardamom – 5
  • Cloves – 6
  • Bay leaf – 1, crushed
  • 1 tsp – cumin seeds
  • Coriander leaves 2 tbsp, chopped
  • Mint leaves – 2 tbsp, chopped
  • Onions – 1 cup, sliced
  • Coriander powder – 2 tsp
  • Cumin powder – ½ tsp (optional)
  • Chilli powder – ½ tsp or to taste
  • Biryani masala – 1 tsp (I use Eastern brand)
  • Turmeric powder – ¼ tsp
  • Plain curd or yogurt – ¼ cup
  • Salt to taste
Grind together:
  • Tomato – 1
  • Green chillies – 2-3 or to taste
  • Ginger – a 2” piece
  • Garlic – 1 tsp minced or 4 cloves
  • One fat bunch of coriander leaves

INSTRUCTIONS:

Step One – Preparing the rice
  1. Wash and soak the basmati rice in a pressure pan or rice cooker pan for 20 mins
  2. Heat 1 tbsp ghee in a pan and add the whole spices – cumin seeds, cinnamon, cloves, cardamom, and bay leaf
  3. On low heat, roast for 30 seconds or until browned and fragrant
  4. Take the soaked rice – I use 1:2 ratio of rice:water to cook it to the right consistency
  5. Add the roasted spices over this along with 3 tbsp of chopped coriander and mint leaves
  6. Cook for 10-15 min in the pressure cooker or as usual in the rice cooker. I always use the rice cooker since it’s hands-off and you don’t worry about when it’s done, overcooking, etc
Step Two – Cooking the potatoes
  1. You can follow any method you prefer to cook the potatoes. The options are to pressure cook them for 2 whistles, steam or boil in water until a fork inserted goes in smoothly
  2. Cool, peel, and set aside
Step Three – Making the spice paste
  1. Grind together – tomato + green chillies + ginger + garlic + a fistful of coriander leaves to a smooth paste.
  2. Set aside
Step Four – Cooking the biryani
  1. Heat the remaining 2 tbsp of ghee in a large pan
  2. Add the peeled potatoes and toss and saute until the potatoes turn a light golden brown
  3. Drain and set aside the potatoes
  4. Add the sliced onions to the remaining ghee and on medium-low heat, fry until golden brown
  5. Set aside some fried onions for garnishing later
  6. Add the ground masala paste to the remaining onions. Mix well.
  7. Now add the curd and mix again, keeping the heat low
  8. When the mixture begins to bubble, add the spice powders – chilli, turmeric, coriander, cumin, and biryani masala
  9. Mix and cook for 3-4 mins, adding salt as well
  10. Add the fried potatoes and mix again well until they are coated with the masala
  11. Now add the cooked rice to this and mix gently to combine
  12. Pat down the biryani in the pan itself, turn off heat, and keep covered for 1-2 hours or until ready to serve
  13. Before serving add more chopped coriander leaves and the reserved fried onions on top
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