POTATO BIRYANI

Preparation Method :

• Peel the potatoes. Preheat oil in a medium frying pan over high heat. Fry the potatoes till they turn brown. Remove from fire.
• To the remaining oil, add black cardamoms, red chilies, 1 bay leaf and cinnamon sticks. After a minute add onion paste, ginger paste and garlic paste and fry for 3 minutes.
• Add chopped tomato, turmeric powder, coriander powder, red chili powder and salt. Fry till the paste turns golden brown.
• Add potatoes and fry for another 5 minutes. Add water and cover and cook till all the water dries up. Sprinkle 2 teaspoon garam masala. Set aside.
• Wash the rice and transfer to a small pressure cooker. Add water, cloves, cardamom, 2 bay leaves and a pinch of salt. Close the lid of the pressure cooker and cook till 1 whistle. Open the lid of the pressure cooker after all the air escapes.
• Grease a heavy bottomed pan with ghee. Add a little salt and the remaining 1 teaspoon garam masala to the yogurt. Spread half of the cooked rice in the greased pan. Sprinkle curd over it.
• Spread the cooked potatoes over the yogurt, evenly. Cover with the remaining rice. Mix edible color with a few drops of water and sprinkle over the rice.
• Cover the lid of the pan and cook over slow flame for 5 minutes.