Hyderabadi Aloo Biryani (Potato Biryani)

Potatoes - Wash, peel and cube 3 medium Potatoes. Saute in 1½ tbsp of ghee for 8-10 minutes till light brown in color.
Chop a tbsp of Coriander Leaves, a tbsp of Mint Leaves, 5 Green Chillies and add to a bowl. To it, add a cup of thick Yogurt, ½ tbsp of Ginger Garlic Paste, 1 tsp of Red Chili Powder, ¼ tsp of Turmeric Powder, ½ tbsp of Coriander Powder and Salt as required. Add the sauteed potatoes and Combine well. Marinate for 30 minutes.

Caramelized Onions - Finely slice a large Onion and saute on low heat in a pan along with a tbsp of Oil and a tbsp of Ghee till brown in color for 10 minutes. Keep aside.Take a pinch of Saffron soaked in 3 tbsp of luke warm Milk for 10 minutes in a small bowl.


Rice - Cook 2 cups of Basmati Rice in 4 cups of Water along with a Bay Leaf, 3 Cloves, an inch of Cinnamon, 2 Cardamoms, 1 Marathi Mogga, 6-7 Mint Leaves, a tbsp of Oil and Salt to taste till the rice is half cooked. Strain the water and spread the rice on a large wide plate to cool.


Biryani Masala – Dry roast 2 Cloves, ½” Cinnamon, 2 Cardamom, ¼ Star Anise, ¼ tsp Shah Jeera, 4 Peppercorns for 2-3 minutes and grind to powder or substitute with 2 tbsp of Biryani Masala.
Biryani - In a pan, add the marinated potato mixture, ½ cup of Water and cook till the potatoes are fork tender and gravy thickens. Spread the rice over the potato layer, drizzle ½ tbsp of Ghee and spread the caramelized onions over the rice layer. Sprinkle few chopped Coriander Leaves and pour the saffron milk over the rice. Cover and cook on medium high heat for 3 minutes. Then reduce the heat and cook on low heat for 15 minutes. Remove from heat and let it sit aside for 5 minutes. Serve hot with raita.