Baby potato biryani

By : Rajeswari Vijayanand
Category : South Indian lunches, Rice
Servings : 4
Time Taken : 30-45 mins
Rating :

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Method

1. Wash and soak rice for 10 minutes.
2. Grind the coriander leaves and mix it with curds and keep aside.
3. Cook rice with tomato juice, salt and 1 cup water. (Season with whole garam masala if desired)
4. Add a tsp of ghee and cool down the rice to separate the grains.
5. Cook the small potatoes in a pressure cooker, peel.
6. Pierce the potatoes carefully with a fork in 2-3 places before frying
7. Deep fry in really hot oil till golden brown
8. Heat a kadai with oil, add the onion and fry till brown.
9. Add the ground masala and sprinkle some water and fry for 3 minutes till a nice aroma rises.
10. Then add the fried potatoes and coriander mixed in curd; mix gently.
11. Add this in a heavy bottomed vessel (cooker), add the cooked rice sprinkle 2 tbsp water, mix well and simmer the stove and cook for 7-10 minutes.
12. Serve hot with raitha. 

Ingredients:
1 cup - basmati rice
10-15 - small potato
3/4 cup - tomato juice
1 cup - water
1/4 cup - curd (not sour)
1/2 bunch - coriander leaves
1/4 tsp - garam masala powder
Salt as needed
Oil as needed
2 - onions (cut lengthwise)

To roast and grind:
1 tsp - coriander seeds
3-4 - red chilli
2 tbsp - coconut scrapping
1 small piece - ginger (Do not roast)
3-4 - green chilli

Optional:
Whole garam masala to season