Delicious rich aromatic biryani wherein humble Potato is the key ingredient, this is one of the perfect rice recipe for vegetarians. Generally whenever we think of biryanis , its non veg which comes to our mind. Here we have a treat which is prepared in pressure cooker unlike traditional biryanis cooked in clay pot sealed with dough and cooked over low heat. It’s more easier , requires less effort and time to cook in pressure cooker. Even in cooker, it still retains the rich taste of biryani flavored with herbs and spices

This dish is generally prepared with baby potatoes , if using regular potatoes then halve or quarter them depending on its size. Do not skip the process of parboiling or deep frying potatoes as its essential for this recipe. We need to have potatoes cooked and yet retain its shape.

Do give this biryani a try and let me know how it turned out 🙂

Preparation time: 40 mins Cooking time: 30 mins Total time: 70 mins

Servings: 3

Ingredients

  • 6-7 Baby Potatoes Or 3 Small – Medium Potatoes
  • 1 Tsp Salt
  • 3 Cups Water
  • 1 Teaspoon Red Chilli Powder
  • 1/2 Teaspoon Turmeric
  • 1 Cup Thick Curd
  • 1-2 Tbsp Besan/ Flour
  • 1/2 Tsp Turmeric
  • 1 – 2 Teaspoon Biryani Masala Adjust
  • 1/2 Teaspoon Fennel Powder
  • 1 Teaspoon Ginger Garlic Paste
  • 1 Teaspoon Salt
  • 1.5 Teaspoon Red Chili Powder
  • 1.5 Cups Basmati Rice
  • 1 Bay Leaf
  • 1-2 Tbsp Oil
  • 3 Tbsp Ghee
  • 1 Star Anise
  • 1-2 Tbsp Saffron Milk
  • 3 Tbsp Chopped Mint Leaves
  • 2 Tbsp Chopped Coriander Leaves
  • 3 Cardamom
  • 1 Inch Cinnamon Stick
  • 3-4 Cloves
  • 1/4 Cup Fried Onions
  • 1 Tbsp Fried Cashews
  • 1 Teaspoon Fried Raisins Optional
  • 1.5 Cups Water

Steps to cook

  • Peel and wash the potatoes if using small – medium potatoes, quarter or halve them
  • Add them to bowl. Add water and salt. Mix well. Rest aside for 15-20 minutes. Drain excess water and keep it aside
  • Now deep fry them over medium heat for 2-3 minutes. Drain excess oil and keep it aside
  • Heat 1 -2 tbsp oil in pressure cook. Add 1 tsp red chilli powder and 1/2 tsp turmeric. Mix well. Do not burn the spices
  • Add potatoes and shallow fry for 2 minutes. Note potatoes take longer time to cook than rice hence this is process to ensure potatoes get cooked in biryani and yet retain its shape
  • Keep the potatoes aside
  • In a bowl, add curd , chili powder, turmeric, biryani masala, fennel powder, ginger garlic paste, besan and salt. Whisk well until well combined
  • Lean and soak rice for 30 minutes. Drain excess water and keep it aside
  • Heat ghee in pressure cooker
  • Add whole spices like cinnamon, cloves, cardamom, bay leaf, star anise and saute for 1 min
  • Add curd mix and gently mix well
  • Cook over low medium heat as we do not want curd to curdle. Once it’s hot, place the potatoes on curd mixture. Spread them evenly
  • Now evenly spread rice without disturbing layer below
  • Sprinkle chopped coriander leaves and mint leaves on top
  • Drizzle saffron milk on top
  • Now sprinkle fried onions, cashews and raisins on top
  • Without disturbing layer of rice and potatoes, add water. You can add additional salt if required
  • Now pressure cook for 2 whistles over medium heat
  • Once steam is released, gently fluff with fork without breaking the grains
  • Serve this delicious Biryani warm with raita and salan
Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

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