BABY POTATO BIRYANI
Biryani is one of the recipes which I make at leisure or when there is any specific occasion. I always keep the spices minimal as we all like a light flavored. Today I have made this Biryani using Kohinoor Extra-Long basmati rice. This exceptionally long basmati rice is grown in the river water of the Himalayas, gets fluffy & well separated and maintains the seal of quality, flavor and aroma. My kitchen was full of aroma early in the morning today as I made this. I had tasted this once in my friend’s place and asked her about the recipe. It was a great hit at home and I know I will be making this often at home.
It is a personal wish to add a few spices or omit to suit our taste buds. I have added bay leaf and fennel seeds for tempering. You may grind the fennel seeds too. Also clove imparts a peculiar touch to the Biryani. You can even boil the baby potatoes and shallow fry them in the last for added crunch. Also pricking of the baby potatoes helps in infusion of flavors. Use ghee for tempering as that gives richness to the dish.
Product Link-Kohinoor Extra Long Basmati Rice –