Friday, 14 February 2014


Ingredients :-
Long Grain Rice - 2 cups (Soaked in water for 30 mins.)
Onion Finely Chopped - 2 nos. (Large size)
Fried Onion - 1 no. (Cut in thinly sliced, fry till deep golden brown, add a pinch of sugar in oil) 
Ginger-Garlic paste - 1 tsp
Tomato Puree - 1/2 cup
Red Chilly Powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Sahi Biryani Masala - 1 tsp (Optional)
Shah Jeera (Black Cumin) - 1 tsp
Kasoori Methi (Dried Fenugreek Leaves) - 1/2 tsp
Sugar - 1/2 tsp
Fried Cashew nuts - 2-3 tsp  
Mint (Pudina) Leaves - 1/4 cup
Kewda Essence - Few drops
Milk - 1/4 cup
Butter / Ghee / Oil - as required

Masala Paste To Grind :-
Coriander seeds(1 tsp), Cumin seeds(1 tsp), Pepper(5-8 nos.), Cinnamon(1'inch), Cardamom(2 nos.),Poppy seeds (1 tsp) - Soak in water for 15 mins. and make a very fine n smooth paste.

For Marination :-
Boiled Baby Potato - 2 cups (Prick with fork from all sides of the potato)
Curd - 1/2 cup
Ginger-Garlic Paste - 1 tsp
Red Chilly Powder - 1/2 tsp
Salt to taste
Mix all the ingredients together and keep for 15-20 mins. in refrigerator.
Mustard Oil - 1 tsp (for roasting)

Method :-
1st Step :
Cook the soaked rice with water, add 1 bay leaf, cardamom, cinnamon, 1 drop lemon juice, pinch of salt and cook in high flame. Drain the excess water from the rice. Spread 1 tsp oil and mix well. Keep it aside.

2nd Step :
Heat a non-stick pan, add 1 tsp mustard oil. Add the marinated potatoes and dry roast in low-medium flame till golden brown. Transfer to a plate and keep aside. (The left over marinated masala add to the biryani masala later.)

3rd Step :
Heat Butter and oil (1:1) ratio in a kadhai. Add Shah Jeera, chopped onion and saute.Add ginger-garlic paste, when the raw smell goes out add the grind paste, tomato puree and cook for a while. When oil leaves from the side add Biryani masala, salt to taste and let it cook for more time. Add the roasted potatoes and mix well. Add 1/2 cup water and cook on medium flame about 5-8 minutes. Add kasori methi and switch off the flame.

Last & Final Step : For Dum Process:
Grease a microwave bowl or wide pot with little butter or ghee. Add one layer of cooked rice, sprinkle garam masala powder, add one layer of  Baby Potato masala, add chopped coriander leaves, add last layer of rice, topped with fried onion sliced, chopped mint leaves, fried cashew nuts, kewda essence and sprinkle 3-4 tsp of milk and cover it tightly. Microwave it for 2-5 minutes and keep it in stand by for more 5 minutes. Or you can also put it on gas stove on low flame for 5-8 minutes. 

If you use gas stove for dum, so don't put the biriyani pot directly, first pre-heat a flat non-stick tawa and then put the pot over it otherwise the lower part will be burn.  

Now, your Baby Potato Biryani is ready to eat..Serve with raita or any gravy.

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