POTATO TOMATO BIRYANI
Biryanis and Pulaos are always filling and tasty that can make your meal complete, specially when guests pour in. Traditionally biryani recipes are made with spices, lots of vegetable cooked under dum or under slow fire but tightly sealed with wheat flour dough on the sides of the cooking vessel. Layering with rice vegetables one above the other is also a common practice and once tasted it will be full of flavour. But when you are really running out of time yet want to satisfy your loved ones try out the proceedure followed here and you will be amazed by the outcome. I made this few days before, but kept on postponing posting it. Suddenly as I was going through my gallery of photos and wondering what to post today, this one came to my mind first and so here it goes.
As you will see by the method I have followed it is made in pressure cooker and with easy instructions to follow. Even a beginner can make this flawlessly and effortlessly. I have added fresh coriander leaves and it added a nutty and fresh flavour to the biryani. You can even add mint leaves or even dill leaves. You can even follow the same method and use millets in place of basmati rice for a change. I made this for my daughter’s lunch box and it was gladly enjoyed by her friends as well. I have another recipe in my blog called Baby Potato Biryani, but this one is slightly different from it. And as a blogger it is always important to create a new recipe to try out, photograph and post it in my blog. This was one such effort, so do try it and let me know how it tasted.