Aloo Biryani

Tarla.Dalal's picture

May. 28, 2018

The rich flavour of the gravy and the succulent crunch of deep-fried baby potatoes make this Aloo Biryani an experience to remember. Here, perfectly cooked rice is layered with a spicy gravy and deep-fried baby potatoes, along with some mint and coriander leaves to enhance the flavour and aroma. The whole arrangement is then cooked in a microwave or traditional oven to get the dum effect, which causes the flavours of the gravy to blend with the rice and potatoes, giving you a really terrific biryani. Making traditional biryanis like this takes some time and effort but it is completely worth it!

Ingredients

For the rice mixture:
Cooked long grain rice 3 Cup (48 tbs) (basmati)
Ghee 1 1/2 Tablespoon
Salt To Taste
Deep fried onion 1/2 Cup (8 tbs)
For the paste:
Chopped tomatoes 1 Cup (16 tbs)
Freshly grated coconut 1/4 Cup (4 tbs)
Chopped ginger 1/2 Teaspoon (adrak)
Chopped garlic 1/2 Tablespoon (lehsun)
Chopped mint leaves 2 Tablespoon (pudhina)
Chopped coriander 2 Tablespoon (dhania)
Cumin seeds 1/2 Teaspoon (jeera)
Water 1/4 Cup (4 tbs)
For the gravy:
Oil 2 Tablespoon
Bay leaf 1 (tejpatta)
Cloves 2 (laung / lavang)
Black peppercorns 3 (kalimirch)
Cardamoms 2 (elaichi)
Cinnamon stick 1 Small (dalchini)
Turmeric powder 1/4 Teaspoon (haldi)
Chilli powder 1 Teaspoon
Coriander powder 1 1/2 Teaspoon (dhania powder)
Garam masala 1/2 Teaspoon
Salt To Taste
For other ingredients:
Baby potato slices 1 1/4 Cup (20 tbs) , deep fry
Finely chopped mint leaves 2 Tablespoon (phudina)
Finely chopped coriander 2 Tablespoon (dhania)

Directions

FOR THE RICE MIXTURE:

MAKING:

1. Heat the ghee in a deep non-stick pan, add the rice and salt and sauté on a medium flame for 2 minutes.

2. Switch off the flame, add the deep-fried onions and mix gently. Keep aside.

FOR THE GRAVY:

MAKING:

1. Heat the oil in a deep non-stick pan, add the bayleaf, cloves, peppercorns, cardamom, cinnamon and sauté on a medium flame for a few seconds.

2. Add the prepared paste, turmeric powder, chilli powder, coriander powder, garam masala, salt and cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Keep aside.

FOR THE BIRYANI:

GETTING READY:

1.Preheat your oven to 200 degrees C (400 degrees F).

MAKING:

2. Place half the rice mixture in a shallow microwave and oven safe glass dish and spread it evenly.

3. Pour the gravy over it and spread it evenly.

4. Place the deep-fried potato halves on it.

5. Sprinkle 1 tbsp of mint leaves and 1 tbsp of coriander evenly over it.

6. Put the remaining rice mixture and spread it evenly.

7. Finally sprinkle again with 1 tbsp of mint leaves and 1 tbsp of coriander evenly over it.

8. Microwave on high for 2 minutes or bake in a pre-heated oven at 200C (400F) for 10 minutes.

SERVING:

9.Serve hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4