Name: Baby Potato Dum Biryani recipe by Swapna Sunil at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 2 cups : Basmati rice ( wash & Soak in water ); 300 gm : Baby potatoes; 1/3 cup : Brown onions; 2 tbsp : Mint leaves chopped; 2 tbsp : Coriander leaves chopped; 2 tbsp : Roasted Cashews; 1 tbsp : Green chillies finely chopped; 2 tbsp : Ghee; 2 tbsp : Oil; 1 tsp. Shahi jeera; 1 : Bay leaf; 1 : star anise; 1 : Big Cardamom; 4 : Cloves; An inch : Cinnamon stick; Few saffron strands soaked in milk; Salt to taste; 1/2 cup : Yogurt; 2 tbsp : Gram flour; 1 tsp : coriander powder; 1 tsp : cumin powder; 1 tsp : Red chilli powder; 1/2 tsp : Turmeric; 1 tsp : Garam masala powder; 2 tbsp : Biryani masala; 1 tbsp : Ginger garlic paste; 1/2 tsp : Sugar; Salt to taste

ABOUT Baby Potato Dum Biryani RECIPE

As the name says this Baby potato Biryani is a nice twist to regular vegetable biryani. Loaded with rustic earthy flavors and aromatic spices this dish is definetely worth a try.

Ingredients Serving: 4

2 cups : Basmati rice ( wash & Soak in water )
300 gm : Baby potatoes
1/3 cup : Brown onions
2 tbsp : Mint leaves chopped
2 tbsp : Coriander leaves chopped
2 tbsp : Roasted Cashews
1 tbsp : Green chillies finely chopped
2 tbsp : Ghee
2 tbsp : Oil
1 tsp. Shahi jeera
1 : Bay leaf
1 : star anise
1 : Big Cardamom
4 : Cloves
An inch : Cinnamon stick
Few saffron strands soaked in milk
Salt to taste
1/2 cup : Yogurt
2 tbsp : Gram flour
1 tsp : coriander powder
1 tsp : cumin powder
1 tsp : Red chilli powder
1/2 tsp : Turmeric
1 tsp : Garam masala powder
2 tbsp : Biryani masala
1 tbsp : Ginger garlic paste
1/2 tsp : Sugar
Salt to taste

Instructions

MIX ALL THE INGREDIENTS FOR THE MARINADE
ADD 1/2 TSP MINT & 1 TBSP CORIANDER
ADD 300 GMS PAR BOILED BABY POTATOES, MIX AND MARINATE FOR 20 MINS
COOK PRE-SOAKED BASMATI RICE UNTIL IT IS ALMOST DONE
DRAIN & KEEP ASIDE
IN 250 GMS HOT GHEE, ADD 2 TBSP CUMIN, 1 BAY LEAF, 1 STAR ANISE, 4 CLOVES & 1 CINNAMON STICK
ADD 1 TBSP GREEN CHILLIES
ADD THE MARINATED POTATOES, COOK FOR 7-8 MINS, ON MEDIUM HEAT TILL GOLDEN BROWN
LAYER THE COOKED RICE OVER THE POTATOES
SPRINKLE 1/3 CUP BROWN ONIONS OVER THE RICE
SPRINKLE 1/2 TSP MINT, 1 TBSP CORIANDER & 2 TBSP ROASTED CASHEWS
DRIZZLE 1/4 CUP SAFFRON SOAKED IN WARM MILK OVER THE RICE
COVER, SEAL & COOK ON DUM FOR 10 -12 MINUTES ON SLOW HEAT
SERVE HOT WITH RAITA & CHUTNEY

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