Potato Biriyani / Baby Potato Biriyani

Nobody can say no to biriyani! That is an important motto in life.

There are different types of biriyani, different regional flavors, different house hold recipes and each one of them will be unique in it's own way.

Here is a very simple biriyani, a shot cut version using only potatoes. I used baby potatoes, but one can use regular potatoes cubed into pieces of desired sizes. Caramelized potatoes and onions with mint and other whole spices takes this simple dish to an exotic level. I am using a pan with a lid and cooking on very low heat gives a dum and seals all the flavors in the rice. Your house will be smelling amazing when you make this biriyani. Adding the yogurt gives the richness to the potatoes and rice. I had greek yogurt and used it, but any plain yogurt should give the same results.


You can check out my Vegetable dum biriyani here!

Get Ready: Serves 2-3

• 9 baby potatoes, washed, peeled & slit lengthwise in half
• 1 medium onion thinly sliced
• 1/2 cilantro chopped
• 1/2 mint leaves finely chopped
• 1 tbsp ginger garlic paste ( I crushed fresh ginger and garlic )
• 3 tbsp yogurt whisked
• 1.2 tsp garam masala powder
• 1/4 tsp red chilli powder
• 1/4 tsp turmeric powder
• 2 inch cinnamon stick, 2 pieces
• 1 bay leaf
• 2 small green cardamon
• 1 clove
• 3/4 cup basmati rice, washed and soaked in water for 30 mins
• 3 cups of water
• 1 tbsp ghee
• 2 tsp oil
• salt to taste

Go

• In a pan, add the ghee and oil. Add the dry spices, cinnamon, bay leaf, cardamom and cloves.

• Add the onions and saute for few seconds. You don't have to cook them well as it will get caramelized later.
• Add the ginger garlic and saute for few seconds.
• Add the turmeric, garam masala and red chilli powder and saute for few seconds.

• Add the potatoes, salt enough for the potatoes and toss them all.

• Cover the pan and cook on medium heat, tossing the potatoes in between till  half cooked.

• Then cook without lid till the potatoes and onions caramelize. this takes about 10- 12 mins.

• In the meantime, in another pan add 3 cups of water with a pinch of salt and let it come to a boil
• Drain the soaked rice and add to the boiling water. cook the rice till it is 3/4 th done. Drain the water and set the half cooked rice aside.

• Once the potatoes are cooked, add half of cilantro, mint and the yogurt to the potatoes.
• adjust salt, cover and cook for 2 mins.

• reduce the heat to lowest setting. Spread the 3/4 th cooked rice on top of the potatoes. Sprinkle cilantro.

• Cover and cook for 10 mins. This is the "dum" and it locks up all the flavors.
• Turn the heat off.

• Fluff the rice up tossing the onions, potatoes. See the rice is cooked so well and looks yummy!

• Serve hot with a simple raitha or any curry of your choice.