Baby potato biryani recipe with purti sunlife sunflower oil

Baby potato biryani recipe (dum aloo biryani) – a dum cooked biryani with tender, soft baby potatoes and fragrant fluffy rice.

Prep Time 15 minutes, Cook Time 40 minutes, Servings 4 persons

For cooking rice:
• 1 cup Basmati rice
• 4 cups Water
• Salt to taste
• 2 Green & Black cardamoms
• 4 Cloves
• 1-inch Cinnamon stick
• 1 Bay leaf & 1 Star anise

For Baby Potato Biryani Gravy:
• 4 tablespoons Sunflower Oil for frying potatoes & onions
• 300 grams Baby potatoes peeled and cut in half.
• ½ cup Red onion sliced (to make fried onions)
• 1 tablespoon Oil to make gravy tempering
• 2 Green cardamoms
• 4 Cloves
• 1-inch Cinnamon stick
• ½ cup Red onion sliced
• 2 teaspoons Ginger paste or crushed
• 2 teaspoons Garlic paste or grated
• 1 Green chilli chopped finely
• 2 large Tomatoes pureed
• Salt to taste
• ½ teaspoon Turmeric powder
• 1 ½ teaspoon Red chilli powder
• 1 teaspoon Coriander powder
• ½ teaspoon Biryani masala or Garam masala
• 1 teaspoon Kasoori methi crushed between palm before adding
• ¼ cup Water
• ½ cup Plain yoghurt whisked till smooth

For Layering Dum Aloo Biryani:
• ¼ teaspoon Garam masala
• 2 tablespoons Mint leaves finely chopped
• 2 tablespoons Cilantro or coriander leaves finely chopped

Instructions
Cooking Rice:
1. Wash and soak the rice in enough water for 15-20 minutes.
2. Then bring 4 cups of water to a rolling boil.
3. Discard the soaking water from rice. Add salt and whole spices, then add soaked rice.
4. Cook for exactly 5 minutes, then turn off the flame and strain the rice. Spread the rice on a plate and discard the whole spices.

Making Baby Potato Biryani Recipe:
1. Heat 4 tablespoons of sunflower oil on medium heat and fry baby potatoes till golden brown and 90% cooked. Remove it to a plate.
2. In the same pan heat 1 tablespoon of oil and fry onions till golden brown to make fried onions. Remove it to a plate too.
3. Again add another 1 tablespoon of oil. Once hot add whole spices and saute for few seconds.
4. Then saute sliced onions till soft and light pink in colour.
5. Mix in ginger paste, garlic paste and green chillies. Saute for 30-40 seconds or till the raw smell of ginger-garlic goes away.
6. Now mix in tomato puree and cook till it becomes a thick paste.
7. Add salt and spice powders, mix and cook for a minute.
8. Lower the heat and add ¼ cup of water and whisked yoghurt. Immediately mix it.
9. Crank the heat back to medium and bring the mixture to simmer and cook for 2-3 minutes or till becomes thick gravy.
10. Spread the fried baby potatoes, half of the fried onions, half of the chopped mint and coriander leaves.
11. Next layer the cooked rice and sprinkle garam masala.
12. Over the rice, spread the rest of the fried onions, mint and coriander leaves.
13. Lower the heat to the lowest possible, cover the pan with aluminium foil and put the lid on. Put some weight on the lid for dum cooking.
14. Cook for 15-20 minutes. Then lightly fluff the dum aloo biryani and serve.