Monday, December 27, 2010

Mint & Potato Biryani


Ingredients

2 cups Basmati Rice

For the gravy

2 green cardamom

1 " cinnamon stick

3 cloves

1 bayleaf

3 green chillies slit

1 big onion chopped

1 sprig of curry leaves

1 chopped tomatoes

1/2 tsp garam masala powder

1 tsp coriander powder

1 tbsp curd

1 tbsp mint leaves chopped

1/2 tsp veg stock powder

2 potatoes cut into cubes

1 tsp cornflour

1 tsp semolina

salt to taste

2 tbsp ghee or oil + oil for deep frying

Method
  • Soak the basmati rice for 30 min, drain it and then cook it till 3/4 th done and then keep aside
  • Sprinkle cornflour and semolina,salt on the potatoes and then deep fry it till golden brown and crisp and then keep it aside
For the gravy
  • Heat ghee in a pan, add bayleaf, cardamom, cinnamon, cloves and fry for 1 min and then add onion, curry leaves and fry till translucent
  • Add tomato and fry till its mashed and then add green chillies and fry for a min
  • Add garam masala, coriander powder, curd and fry well till it leaves out oil 
  • Add veg stock powder, salt, fresh mint and then mix well and lastly add fried potatoes and mix well 
  • Switch off the gas and let it cool completely and then mix the rice gently
  • Switch on the gas and then close the lid and cook for 15 min on a low flame and then serve hot