POTATO TOMATO BIRYANI
Servings Prep Time
2persons 20minutes
Cook Time
10minutes
Servings Prep Time
2persons 20minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Soak basmati rice in water for 15 minutes.
  2. In a pressure cooker add oil followed by cinnamon stick, half the quantity of said shahi jeera ,bay leaf and clove.
  3. In a blender add chopped tomato, rest of the shahi jeera and coriander leaves.
  4. Grind it to a fine paste adding little water.
  5. Meanwhile the spices would have roasted. Add chopped onion and fry till pink.
  6. Strain the rice and add it to the cooker. Also add peeled and cubed potatoes.
  7. Add the coriander tomato paste, salt, red chilli powder and turmeric powder.
  8. Add water and close the pressure cooker and cook till 3 whistles.
  9. Open up once done.
  10. Serve hot with onion raita.
Recipe Notes

You can add small potatoes in place of big ones. In that case add them as a whole after boiling and peeling them.
You can cook the rice seperately and add it to to the temepered vegetable mixture later following dum biryani proceedure.

You can add fresh mint leaves as a garnish towards the end.