Name: Aaloo ki Biryani (Potato Biryani)... recipe by Zeenath Fathima at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: Potatoes large 5; Basmati or any fine grade rice soaked 3 cups; Salt to taste; yoghurt 1 cup; Garam masala powder 1 tsp; biryani masala 1 tbsp; Ginger garlic paste 1 tbsp; Fried sliced onions large 3; Green chillied whole 5; Turmeric powder 1 tsp; RED CHILLI POWDER 1 TBSP; Cinnamon sticks 4; Cardamom pods 5; Blackpepper corns 10; Cloves 5; Bay leaves 3; Nutmeg powder 1/4 th tsp; Coriander finely chopped a handful; Mint leaves chopped a handful; Oil 2 cups; Ghee 1 tbsp; Saffron colour 3 pinches

ABOUT Aaloo ki Biryani (Potato Biryani)... RECIPE

A very easy and yummy dish that is guaranteed to tickle your tastebuds. It's not only yummy but also very easy to prepare. Potatoes are liked by everyone and almost every other dish is made with this versatile veggie. And in this particular one, i have tried to merge it with rice to make biryani. It looks ravishingly beautiful and tastes equally great. Easiest biryani recipe ever, this is sheer awesomeness.

Ingredients Serving: 6

Potatoes large 5
Basmati or any fine grade rice soaked 3 cups
Salt to taste
yoghurt 1 cup
Garam masala powder 1 tsp
biryani masala 1 tbsp
Ginger garlic paste 1 tbsp
Fried sliced onions large 3
Green chillied whole 5
Turmeric powder 1 tsp
RED CHILLI POWDER 1 TBSP
Cinnamon sticks 4
Cardamom pods 5
Blackpepper corns 10
Cloves 5
Bay leaves 3
Nutmeg powder 1/4 th tsp
Coriander finely chopped a handful
Mint leaves chopped a handful
Oil 2 cups
Ghee 1 tbsp
Saffron colour 3 pinches

Instructions

Soak the rice for atleast 30 minutes.
Add water to a big vessel along with 2 tablespoons of salt, cinnamon, cardamom, blackpepper corns, cloves and bay leaves.
Bring it to a rolling boil and add the soaked rice.
Cook it until just firm and then drain.
Wash and peel the potatoes.
Cut them into two halves and cut each half into two pieces.
Deep fry these and keep aside.
In the same oil, deep fry the sliced onions.
In a big wide vessel, add the potatoes along with the yoghurt,ginger garlic paste, chilli powder, turmeric, garam masala powder, whole green chillies and the biryani masala along with 2 tablespoons of salt.
Add about 1 cup of oil from the same oil in which onions have been fried.
Also add the fried and crushed onions to it.
Don't forget to add the chopped greens.
Dissolve 3 pinches of saffron colour in 4 tablespoons of milk.
Mix all properly and top it up with the rice.
Add a tablespoon of ghee and the saffron coloured milk on top.
Cover up the vessel and cook on low flame until 20-25 minutes.
Serve hot with any raita of your choice.

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