Jan 162015
 

My first post this year and I would like to begin this post with warm wishes for a very Happy New Year to all of you. We started this New Year with our dearest friends and family and that’s a huge improvement from last year. Last year was filled with a mix of emotions and I was undergoing some health issues that impacted my cooking and blogging. I hope this year even though has already been emotionally and physically draining will balance out with enough energy for me to continue my interests. I aim to update my blog with interesting recipes and some fun-filled stories to share. I’ve known one of the easy ways to keep up with my goals is to take small baby steps and I hope to accomplish that by starting with some easy one-pot meals that’s both scrumptious and not labor intensive.

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Biryani is one such meal that’s featured in almost all parties and functions. There are many ways and many different flavors that can be modified to create a unique taste. Usually vegetable biryani is made of mix of vegetables and that’s the only kind I’ve known when I was growing up. My husband makes excellent biryani and I learnt to make Jackfruit Biryani (recipe here)from him. I’ve been wanting to make small potatoes biryani for a while and this recipe was so good. My kids who love potatoes were so excited to try this dish. Since I was making it for the little ones I didn’t make it spicy, please adjust spice level according to your taste. Enjoy!!!

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Step-by-Step Pictorial:

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Dry roast red chillies and coriander seeds in a pan. Grind them with coriander leaves, coconut and green chillies into smooth fine paste. Set aside. Soak basmati rice in warm water for about 30 minutes.
Using a fork or tooth pick, prick holes in boiled potatoes so the marinade is absorbed by the potatoes. In a large bowl add potatoes, curd, rice flour, chilli powder, garam masala powder, and salt and mix carefully but thoroughly. Leave it aside for 15 minutes.

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While the potatoes are getting marinated make fried onions. I used half of the onion sliced to make fried onions and the other half while cooking the biryani. If you prefer more onions then you can use one whole onion for making fried onions and the other one in biryani. Heat oil and deep/shallow fry onion to golden brown and set aside. In the same pan add more oil and deep/shallow fry the marinated potatoes few at a time and set aside.

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Heat oil+ghee in a pressure cooker. Add cinnamon, cloves, cardamom, bay leaf one at a time and fry for a minute to infuse the flavor in the oil. Add other half of sliced onion (or one whole onion) and fry till they turn translucent. Add ginger garlic paste and mix well.

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Now add tomato puree and mix well until raw smell is gone. Then add the ground coriander paste from step 1 along with garam masala powder and mix well. Saute till the masala is mixed well and the raw smell of the coriander paste is gone.

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Next add the fried potatoes with salt and stir until well combined. Drain water from soaked rice and add the rice to the mix.

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Add water and pressure cook for 3-4 whistles. Switch off the flame and let the pressure is completely released. Fluff the rice using a fork and adjust salt according to taste. Serve hot with your choice of raita. Enjoy!!!

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Aloo Biryani

Ingredients

  • Basmati Rice - 2 cup
  • Onion - 1 big sliced lengthwise into fine strips
  • Ginger Garlic paste - 2 tsp
  • Tomato puree - from 2 big tomatoes
  • Garam Masala powder - 1/2 tsp
  • Water - 3 cups
  • Salt - to taste
  • Oil - for frying
  • For grind :
  • Coriander seeds -1 tsp
  • Red Chillies - 2 (adjust to taste)
  • Coriander leaves - handful
  • Coconut - 3 Tbsp
  • Green Chillies - 2 (adjust to taste)
  • For the marinade:
  • Baby Potatoes (boiled and skin peeled) - about 30 really small ones or about 1.5 cups chopped big potatoes
  • Thick Curd - 4 Tbsp
  • Rice flour - 2 tsp
  • Red Chilli powder - 1/2 tsp (adjust to taste)
  • Garam Masala powder - 1/4 tsp
  • Salt - to taste
  • For Tempering:
  • Oil + Ghee - 2 Tbsp
  • Cinnamon - 1/4 inch piece
  • Cloves - 2
  • Cardamom - 1
  • Bay leaf - 1 small one

Instructions

  1. Dry roast red chillies and coriander seeds in a pan. Grind them with coriander leaves, coconut and green chillies into smooth fine paste. Set aside. Soak basmati rice in warm water for about 30 minutes.
  2. Using a fork or tooth pick, prick holes in boiled potatoes so the marinade is absorbed by the potatoes. In a large bowl add potatoes, curd, rice flour, chilli powder, garam masala powder, and salt and mix carefully but thoroughly. Leave it aside for 15 minutes.
  3. While the potatoes are getting marinated make fried onions. I used half of the onion sliced to make fried onions and the other half while cooking the biryani. If you prefer more onions then you can use one whole onion for making fried onions and the other one in biryani. Heat oil and deep/shallow fry onion to golden brown and set aside. In the same pan add more oil and deep/shallow fry the marinated potatoes few at a time and set aside.
  4. Heat oil+ghee in a pressure cooker. Add cinnamon, cloves, cardamom, bay leaf one at a time and fry for a minute to infuse the flavor in the oil. Add other half of sliced onion (or one whole onion) and fry till they turn translucent. Add ginger garlic paste and mix well. Now add tomato puree and mix well until raw smell is gone.
  5. Then add the ground coriander paste from step 1 along with garam masala powder and mix well. Saute till the masala is mixed well and the raw smell of the coriander paste is gone. Next add the fried potatoes with salt and stir until well combined.
  6. Drain water from soaked rice and add the rice to the mix. Add water and pressure cook for 3-4 whistles. Switch off the flame and let the pressure is completely released. Fluff the rice using a fork and adjust salt according to taste. Serve hot with your choice of raita. Enjoy!!!
http://sizzlingveggies.com/rice-varieties/aloo-biryani/

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  18 Responses to “Aloo Biryani”

  1. I love anything made with the cute tiny potatoes. Biryani turned out great.

  2. Love your Aaloo biryani!

  3. That must be one flavorful biryani going thruough your list of ingredients.

  4. We have missed you Jayanthi…and your beautiful clicks, hope your health issues have resolved and we shall see you more often.
    The Biryani looks absolutely yummy, the potato rice combo never fails and marinated potatoes..wow..they must have been delicious.Super one.

  5. welcome back jayanthi!!! and the biriyani is looking super delicious and yummy!!

  6. Wonderful clicks and awesome recipe. Looks so tempting!

  7. Good to have you back jayanthi, hoping to see more of your beautiful clicks..aloo biryani sounds so delicious!

  8. Marinated aloo biriyani.. I have never tried this. Interesting.

  9. Oh my god, this aloo biryani is torturing me.. Can smell the flavor from here.

  10. Hope you are felling better now Jayanthi.And this Briyani is sure to be a hit! Looks extremely tempting…

  11. What a temptingly delicious aloo biryani. My folks love potato and I’m sure they will love this one. Will try for them.

  12. OMG! The Biryani sounds so flavorful. I love the ingredients in there.

  13. A Yummy biryani with baby potatoes.

  14. Mouthwatering biryani….very beautiful clicks

  15. Missed you and your beautiful clicks. Awesome biryani. I am sure my biryani crazy daughters will love it.

  16. Love the marinated baby potatoes! The rice looks delightful 🙂

  17. Yum i love this recipe. Tastes great. Thanks for sharing.

    Simon

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