Baby Potato Biryani
Baby Potato Biryani
South Indian Biryani
Baby Potato Biryani is a delicious simple pulao recipe made with baby potatoes. The baby potatoes are lightly fried in oil before adding it to the pulao, giving it a nice colour and crispy texture.The Baby Potato Pulao is aromatic with the addition of whole garam masalas. This baby potato biryani is a vegetarian biryani lover's dream come true. It's very flavourful and filling, perfect for a weekend meal.
1-1/2 cups Basmati rice
500 grams Baby Potatoes, peeled
1 Onion, thinly sliced
2 Tomatoes, finely chopped
1 teaspoon Red Chilli powder
2 teaspoon Coriander Powder
1 teaspoon Garam masala powder
1 Star anise
1 Bay leaf (tej patta)
2 Cardamom (Elaichi) Pods/Seeds
1 Cinnamon Stick (Dalchini)
2 tablespoons Ghee
Salt, to taste
2 Green Chillies
1/4 cup Coriander Leaves, finely chopped
1/4 cup Mint Leaves (Pudina), finely chopped
1/2 inch ginger - roughly chopped
5 small to medium garlic - roughly chopped
1/2 cup Curd(Yogurt)
For Ground Paste:
In a chutney grinder jar or small grinder, take 2 green chilies, 1/4 cup chopped coriander leaves, 2 tablespoons chopped mint leaves, 1/2 inch ginger (roughly chopped), 5 small to medium garlic (roughly chopped).
Add 1/2 cup fresh curd (yogurt or dahi). Grind to smooth or a semi-fine paste. Keep aside.
Wash and soak the basmati rice in enough water until further cooking.
Peel the skin of the baby potatoes and keep them immersed in a bowl of water to avoid discoloration.
Heat ghee in a heavy-bottomed pan, add the peeled potatoes, and toss and saute until the potatoes turn a light golden brown.
In the same pan, add the whole garam masalas including star anise, bay leaf, cloves, green cardamoms, cinnamon stick, and let them release their aroma into the ghee.
Add the thinly sliced onions and saute until they turn brown. Add the ground paste and saute for 2 minutes.
Add the tomatoes and saute till the tomatoes turn mushy.
Now add red chili powder, coriander, and garam masala and cook this mixture until all the masalas are well combined and the oil separates out.
Now, drain and add the soaked basmati rice to the pan, fried baby potatoes, 2-1/2 cups of water, season with salt, and let it simmer for 20 minutes with the lid closed until the rice and baby potatoes are cooked.
Once the rice and potatoes are cooked, switch off the heat, fork up the rice, and mix gently.
- You can add some lemon juice to this biryani but the tanginess from the tomatoes were enough.
- Add extra oil or ghee as needed as this rice will be very dry if there is no oil/ghee.