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.
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.
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.
Strain it in a strainer. keep aside to cool or else your biryani will become soggy. Next step.
Take 1 large onion, slice them.
Heat a kadai, add some olive oil.
Add the sliced onions and fry them till golden brown
Remove when golden brown in an oil absorbent tissue.
In a grinding jar add garlic pod,
Add Green coriander,
Add Mint leaves (Pudina).
Grind it to a paste.
In an another jar add onions.
Grind it to a paste. Remove it a bowl.
In the same, the jar cut the tomatoes,
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.
Take a handi heat it, add 2 tbsp desi ghee.
Add all the raw spices (bay leaves, peppercorns, Clove(lavang), big & small elachi, star aniseed, jeera, shah jeera, cinnamon). Saute.
Add the green paste, saute well, till you feel the aroma.
Add the onion paste, saute well.
add salt and saute.
add salt and saute well. Till golden or till the gravy and the ghee separates.
Add the tomato paste, saute.
Add red chilly powder and Turmeric (haldi) mix well.
add salt to taste, check the salt. Because we have already added salt when sauteeing the onion paste.
add the dhania powder and garam masala and mix well. peel the potatoes and halves them.
add it to the gravy.
add few fried onions for some flavor.
add chopped green coriander.
Mix well and cook till 3/4 done. while cooking the potatoes you add a little water, for a little gravy.
when the potatoes are 3/4 cooked start adding the half done rice, layers by layers.
one layer of pudina(mint) leaves.
one layer of fried onions, saffron milk for more you can also add a tsp of ghee.
add rice and fried onions. repeat till all the rice, fried onions and saffron milk is finished. Sprinkle some water and close the handi.
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.
open the lid and serve the biryani hot with some sliced onions or raita of your choice.
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.