POTATO TOMATO BIRYANI
Biryanis and Pulaos are always filling and tasty that can make your meal complete, specially when guests pour in. Traditionally biryani recipes are made with spices, lots of vegetable cooked under dum or under slow fire but tightly sealed with wheat flour dough on the sides of the cooking vessel. Layering with rice vegetables one above the other is also a common practice and once tasted it will be full of flavour. But when you are really running out of time yet want to satisfy your loved ones try out the proceedure followed here and you will be amazed by the outcome. I made this few days before, but kept on postponing posting it. Suddenly as I was going through my gallery of photos and wondering what to post today, this one came to my mind first and so here it goes.
As you will see by the method I have followed it is made in pressure cooker and with easy instructions to follow. Even a beginner can make this flawlessly and effortlessly. I have added fresh coriander leaves and it added a nutty and fresh flavour to the biryani. You can even add mint leaves or even dill leaves. You can even follow the same method and use millets in place of basmati rice for a change. I made this for my daughter’s lunch box and it was gladly enjoyed by her friends as well. I have another recipe in my blog called Baby Potato Biryani, but this one is slightly different from it. And as a blogger it is always important to create a new recipe to try out, photograph and post it in my blog. This was one such effort, so do try it and let me know how it tasted.
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
persons
|
- 1 cup basmati rice
- 2 number Potatoes
- 1 number tomato
- 1/4 cup coriander leaves
- 1 number onion
- 1 number Bay Leaf
- 2 number Cloves
- 1/2 stick Cinamon
- 1/2 tsp Shahi Jeera
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1 tsp ghee
- 2 tsp Oil
- To Taste salt
Ingredients
|
|
- Soak basmati rice in water for 15 minutes.
- In a pressure cooker add oil followed by cinnamon stick, half the quantity of said shahi jeera ,bay leaf and clove.
- In a blender add chopped tomato, rest of the shahi jeera and coriander leaves.
- Grind it to a fine paste adding little water.
- Meanwhile the spices would have roasted. Add chopped onion and fry till pink.
- Strain the rice and add it to the cooker. Also add peeled and cubed potatoes.
- Add the coriander tomato paste, salt, red chilli powder and turmeric powder.
- Add water and close the pressure cooker and cook till 3 whistles.
- Open up once done.
- Serve hot with onion raita.
You can add small potatoes in place of big ones. In that case add them as a whole after boiling and peeling them.
You can cook the rice seperately and add it to to the temepered vegetable mixture later following dum biryani proceedure.
You can add fresh mint leaves as a garnish towards the end.
Leave a Reply