Rich and flovorful biryani made with potatoes. It is surely a festive dish and this is perfect to cook when you have guests over or make it for dinner parties. You are going to love this rice flavorful rice. This is an exotic Indian potato biryani in a restaurant style. Who does not love the exotic fragrant biryani? Just the name “biryani” will make many drool. I posted biryani collection recipes few weeks back with all biryani recipes and their side dish. I made this biryani with Garlic Raita and mirchi ka salan.
I have had this question many times in my blog or in email on my biryani masala powder recipe. I mostly use aachi (Indian brand) biryani powder and there are very few times I make my own masala. If you really want to make, you can use the recipe from here from my fellow blogger that I have tried before. – Biryani recipe.
Other favorite Biryani recipes: Lamb Biryani, Shrimp Biryani, Paneer Biryani , Egg Biryani, Ambur Mutton Biryani, Mushroom Biryani and Vegetable Biryani.
- • Marinate:
- • • 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
- 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.
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.
