• • Ginger garlic paste - 1 ½ tbsp (I grind fresh garlic and ginger)
• • Biryani powder – 2 tbsp
• • Red chilli powder – 1 tsp
• • Coriander pwder - 1 tsp
• • Jeera/ Cumin Seeds - 1 tbsp
• • Green chilli - 5 (cut them roughly)
• • Mint - ½ cup (chopped)
• • Coriander- ½ cup ,chopped
• • Curd – ¾ cup
• • Oil – 2 tbsp
• • Baby potatoes – 500gms, boiled for 1 whistle or 15 minutes boil in microwave or 10 mins in pan and peel the skin off.
• • Salt – 2 tbsp
• • Lime juice – 2 tsp
• • Fried onions – 1 tbsp Rice:
• • Basmati rice – 2 cups (soaked for ten minutes)
• • Jeera - 2 tsp
• • Salt – 3 tbsp. (according to taste) Others:
• • Fried onions – 1 tbsp
• • Ghee - 2 tbsp
• • Oil – 1 tbsp
• • Orange food colour mixed with 2tsp of water or saffron in warm water
• • Rose Essence – Few drops
• • coriander and mint leaves– to garnish
Instructions
Marinate everything listed under “marinate” section with the boiled potatoes for at least 30 minutes to 2 hours.
Soak basmati rice for 10 minutes. Do not wash the rice for many times; it will make you lose the rice flavor.Just one rinse should be good.
Boil 5 cups of water in high heat. When it boils vigorously, add the soaked rice, jeera and salt. Cook till its 80% done. Usually I put them for 6 minutes after adding rice. That is usually 80% done.
Meanwhile, add oil in a heavy bottomed pan, add the marinated potatoes and keep it without switching on.
Now layer the rice with the cooked rice on the potatoes, top it with fried onions, ghee, saffron in warm mater, rose essence, coriander and mint leaves.
Cover the entire pan with foil and cover with a plate. Place a weight over it and let it cook on medium flame for 7 minutes and 25 minutes on very low flame.
Now remove the weight and foil and fluff the rice carefully.
Notes
1.Don’t over soak the rice, and then it will not give you that biryani texture in the rice. 2.Gently mix the rice at the end, don’t break the rice. 3.Don’t compromise on the quality of the rice. Use basmathi rice and not long grained rice. 4. The red colour is not healthy. But sometimes I use it. You can add the saffron soaked in warm milk instead always. 5. Marinating potatoes is a must. Marinate at least for an hour, I soaked for 2 hours. 6. Don’t overcook the rice, and then the rice will be mushy. So when you cook rice, stand next to it and keep checking it.
Recipe by Relish The Bite at https://www.relishthebite.com/dum-aloo-biryani-little-potato-biryani/