Aloo Biryani

It is an easy, quick, healthy meal. I haven’t added any biryani masala in this dish. In this method, aloo is marinated with some spices and deep fried and added into rice.

 This goes well with onion raita, papad and any varuval/kurma…

Here is the recipe…

Ingredients

(For Marinate)

Potato – 3 (medium)

Curd – 3 tsp

Chilli Powder – 1 tsp

Coriander Powder – 1 tsp

Turmeric Powder – ½ tsp

Rice Flour – 1 tsp

Gram Flour (besan) - 1 tsp

Salt to taste

Oil for deep fry

(For Biryani)

Basmati Rice – 2 cups

Ginger Garlic Paste – 1 tsp

Sliced Green Chilli -3

Sliced Onions – 1 cup

Chopped Tomatoes – ½ cup

Salt to taste

(To Temper)

Cardamom – 2

Fennel Seeds – 1 tsp

Cashew Nuts – 2 tsp

Cloves – 3

Anistar – 2

Cinnamon – 2

Chopped Coriander Leaves – few

Chopped Mint Leaves - few

Method

Soak basmati rice at least for an hour. Wash potatoes, remove the outer skin and cube.

In a big bowl, add the ingredients which are under” for marinate” then mix well. And add cubed potatoes. Let it be for 30 min.

Heat oil in a pan, and deep fry the marinated potatoes and keep it aside in a bowl. Use paper towel to remove excess oil.

In a pressure cooker, add the ingredients one by one which are under “to temper” and saute for a min.

Then add sliced green chillies, onions, ginger garlic paste and fry for few min.

Now add chopped tomatoes and fry well till it becomes mushy.

Then add fried aloo, cashew nuts, and coriander leaves. Mix well.

Add basmati rice, salt and water (For 1 cup rice – 1 and ½ cup water) and pressure cook for 3 whistles.

Then switch off the flame and garnish with chopped coriander leaves.