Potato Biryani is a Classic Indian perfect dish for any occasion. Long grain basmati rice and assorted vegetables in a spicy masala are cooked in alternate layers under dum to give you a final dish that is a treat to your all of your senses. Whole spices, fragrant rice, nutritious veggies and the aromatic saffron blend together perfectly in this veg biryani recipe and that is the magic of a good dum biryani.

Ingredients for Potato Biryani ( Dum )

veg_biryani_wayways

Potatoes 4

Onions 4

Tomatoes 4

Ginger/garlic paste

Desi ghee for cooking

Mint Leaves (Pudina)

for garnish: coriander finely chopped.

veg_biryani01_wayways

Saffron

Saffron soaked in warm milk

2to 3 tsp Kashmiri red chilly powder

2 tsp Turmeric Powder (Haldi powder)

1 1/2 tsp Coriander powder (dhania)/Cumin powder (jeera powder)

2 tsp garam masala

DSC01637

3 cups rice. washed and soaked for 1/2hour.

Boil rice in four cups of salted boiling water with two green cardamoms, one black cardamom, five cloves, half inch stick of cinnamon, until three-fourth done. Drain excess water and set aside.

DSC01644

Take a utensil add water till 3/4 level. Add in it all the raw spices likewise (peppercorns, Clove (lavang), cardamon (Elachi),Star anise, Big Cardamon(big elachi), Cinnamon Sticks, bay leaves) bring it to a boil, while boiling add 2 tsp salt and 1 tsp olive oil. Add the soaked rice cook it till 1/2 done.

DSC01645

Strain it in a strainer. keep aside to cool or else your biryani will become soggy. Next step.

DSC01648

Take 1 large onion, slice them.

DSC01649

Heat a kadai, add some olive oil.

DSC01650

 

DSC01651

Add the sliced onions and fry them till golden brown

DSC01659

Remove when golden brown in an oil absorbent tissue.

 

DSC01653

In a grinding jar add garlic pod,

DSC01654

ginger pcs,

DSC01655

green chilies,

DSC01656

Add Green coriander,

DSC01657

Add Mint leaves (Pudina).

DSC01658

Grind it to a paste.

DSC01664

In an another jar add onions.

DSC01665

Grind it to a paste. Remove it a bowl.

DSC01670

In the same, the jar cut  the tomatoes,

DSC01671

grind it to a paste. Till now we were getting all the ingredients ready. Now the main step. I hope all your ingredients are ready for the biryani.

DSC01660

Take a handi heat it, add 2 tbsp desi ghee.

DSC01661

Add all the raw spices (bay leaves, peppercorns, Clove(lavang), big & small elachi, star aniseed, jeera, shah jeera, cinnamon). Saute.

DSC01663

Add the green paste, saute well, till you feel the aroma.

DSC01668

Add the onion paste, saute well.

DSC01669

add salt and saute.

DSC01672

add salt and saute well. Till golden or till the gravy and the ghee separates.

DSC01673

Add the tomato paste, saute.

DSC01676Add red chilly powder and Turmeric (haldi) mix well.

 

DSC01677

add salt to taste, check the salt. Because we have already added salt when sauteeing the onion paste.

DSC01678add the dhania powder and garam masala and mix well. peel the potatoes and halves them.

 

DSC01679

add it to the gravy.

DSC01680

add few fried onions for some flavor.

DSC01681

add chopped green coriander.

DSC01682

Mix well and cook till 3/4 done. while cooking the potatoes you add a little water, for a little gravy.

DSC01683

when the potatoes are 3/4 cooked start adding the half done rice, layers by layers.

DSC01684

one layer of pudina(mint) leaves.

DSC01685

one layer of fried onions, saffron milk for more you can also add a tsp of ghee.

DSC01687

add rice and fried onions. repeat till all the rice, fried onions and saffron milk is finished. Sprinkle some water and close the handi.

DSC01688

now a take a white cloth, wet it cover the handi, place a lid over the cloth and cover the lid with left cloth.. cook the biryani on a slow fire till the rice is cooked. open the lid to check the rice.

DSC01689

open the lid and serve the biryani hot with some sliced onions or raita of your choice.

 

Notes

  • You can add paneer along with vegetables, add all vegetables and lastly add paneer. If your cauliflower is not organic then add it lastly while frying.
  • Fried onion, Mint and coriander adds a nice flavour.
  • You can deep fry the onions.
  • You can make the end part in stove top too. Just layer and keep in lowest possible flame for 10- 14 minutes. You can do in pressure cooker.
  • If you don’t have biryani masala, replace with 1 tsp red chilli powder and 1/2 tsp garam masala.
  • The biryani masala will be having main impact in the briyani.

Comments

Dog