Small potato birayani (T&T)

I tried this recipe from Raks kitchen as i am a big spicy food lover and carve for spicy recipes., This was new to me and looked so tempting the way raji made 🙂 my hubby loved it 🙂 I mixed both version and made this yummy Small potato birayani…

 

Recipe source : Raks kitchen

Ingredients
Basmati rice 1 cup
Small potato 10 – 15
Tomato 1 big
Water 1 cup
Curd(Not sour) 1/4 cup
Coriander leaves 1/2 cup tightly packed
Garam masala powder 1/4 tsp
Salt As needed
Oil As needed
Onions 2 (cut lengthwise)

TO ROAST & GRIND
Coriander seeds 1 tsp
Red chilli 3 – 4
Coconut scrapping (optional roast) 2 tblsp
Ginger(Do not roast) 1 small piece
Garlic – 2-3 clove (optional)
Green chilli (Optional roast) 3 – 4
Optional:
Whole garam masala  to season.

UPDATED METHOD (FOR EASIER COOKING)

METHOD

• Wash and soak rice for minimum 10 minutes. You can soak it for longer time. In a pressure cooker cook the small potato for 2 whistles. Peel the skin after they cool down. Chop and wash the coriander leaves.
• Fry coriander seeds and red  chilli until golden brown. Grind it along with washed coriander leaves, coconut, green chilli and ginger. Use the curd for grinding.
• Grind smoothly. Heat kadai with 2 tblsp of oil and add the boiled,peeled small potatoes. You can prick the potatoes with fork(only once) for masalas getting inside it easily.
• Roast in medium flame until golden brown. Turn over carefully then and there. Heat a small pressure cooker with oil / ghee and season with a elachi,a clove and a small piece of cinnamon. Add sliced onion and fry for a minute.
• Add finely chopped tomatoes and fry till soft. Add the ground paste and give it a stir. Add the roasted potatoes and required salt. Add oil if needed while frying.
• Cook in medium flame for 4-5 minutes until oil separates from the masala and the raw smell goes off. Add the soaked rice drained from water. Add 1 cup of water and mix well. Check for salt and pressure cook for 2 whistles or 14 minutes in lowest flame. My stove can be kept in a really low low flame, so mine does not get burnt at the bottom. So take care to stir in between if you are not sure. At the same time, dont break the rice while mixing.
• Top with ghee and enjoy with onion raita!

ORIGINAL (OLD) VERSION :

Method

• Wash and soak rice for 10 minutes.
• Grind the coriander leaves and mix it with curds and keep a side.
• Cook rice with tomato juice,salt and 1 cup water. (Season with whole garam masala if desired)
• After done,add a tsp of ghee and cool down the rice to make it separate separate grains.
• Cook the small potatoes in a pressure cooker,peel the skin and deep fry it in a really hot oil till golden brown(Pierce the potatoes carefully with fork in 2,3 places,b4 frying)
• Heat a kadai with oil,add the onion and fry till brown.
• Add the ground masala (Under the “To roast & Grind Table)and sprinkle little water and fry for 3 minutes till a nice aroma rises.
• Then add the fried potates and coriander mixed in curd,Mix gently.
• Add this in a heavy bottomed vessel(cooker),add the cooked rice sprinkle 2 tblsp of water,mix well and simmer the stove and cook for 7-10 minutes.
• Serve hot with raitha!!

Notes

 

•  Potatoes can also be shallow fried but I deep fried the potatoes.
• For many of you it will be spicy so for 1 cup rice, 2-3 red chillies and 2-3 green chillies will be enough.
• Since we add curd, try adding less water, otherwise, the rice will become mushy.
• Add oil or ghee as needed as this rice will be very dry if there is no oil/ghee.
• While pricking potato, be gentle and take care not to break the potatoes. Also pricking more than needed will break the potatoes while cooking.

Sending to Nivedhanam and kitchen chronicles