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Potato mint curd biryani

Jun-27-2018
Rakhi Bhagat
60 minutes
Prep Time
60 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Potato mint curd biryani RECIPE

When i was kid,i would always demand potato mint biryani on sundays as i would love having this dish made by my aunt Mrs.Savita....so finally after marriage..i wondered i would miss her food..and thought of learning this biryani and make whenever i miss her and finally my daughter too loves this biryani made by me..and so this has become my fixed menu for any special occasion in my home..

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Indian
  • Simmering
  • Pressure Cook
  • Boiling
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 6

  1. Basmati rice 2 cups
  2. salt as per taste
  3. Khada masala(pepper corns,cloves,cardamon,cinnamon,bayleaf) 1. Tsp
  4. Potato boiled 5
  5. Mint leaves 2-3 cups
  6. Green chilli paste 3 tsp
  7. Ginger garlic paste 2 tsp
  8. Garam masala powder 1 tsp
  9. sour curd 2 cups
  10. Shah Jeera 1 tsp
  11. Lemon juice 2 tsp
  12. Kesar Milk 1/2 cup
  13. Orange red food colour 2 tsp
  14. Fresh cream 3 tsp
  15. Ghee 4 tbsp
  16. FOR RAITA
  17. Fresh Curd 2 cups
  18. Finelt chopped one onion,tomato,green chilli, coriander..
  19. Salt

Instructions

  1. Firstly wash rice properly ..Soak for 30 min..
  2. Boil potatoes... Cool and cut into dices..Wash mint leaves ..Finely chopped and keep aside.churn curd and keep aside..Mix orange food colour in 2 tsp water and keep aside..Put few strands of kesar in 2 tsp milk.
  3. Boil water..Add khada garam masala,salt...And add rice for cooking
  4. Boil the rice only 70 percent ..
  5. Drain all the extra water and remove the rice in strainer and let it be open....Do not close or cover it..
  6. Now heat kadai..Add 2 tbsp ghee,shah jeera and green chilli paste...
  7. Saute for few min..Add ginger garlic paste and dices of potatoes and finely chopped mint leaves
  8. Cook for 5 min...Add garam masala,salt ,lemon juice andmix well... Off the gas
  9. Once potato mint mixture is cooled..Add curd and mix well...
  10. Now take a thick vessel(tapaela)..Add 2 tbsp ghee..And 20 percent of rice..Spread rice evenly..
  11. Spread next layer 2 tbsp potato mint curd mixture evenly. Spread third layer of rice
  12. Fourth layer of kesar milk and orange food colour. Fifth layer of rice and next layer of potato mint curd mixture. Next layer of rice and then Kesar milk and orange food colour. Finally spread fresh cream on the top and cook on slow flame for abt 30-45 min.. Serve it with raita by mixing finely chopped onion,tomato,greenchilli,coriander and salt.

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Shikha Roy
Jun-27-2018
Shikha Roy   Jun-27-2018

would love to try this.

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