Aloo Biryani by Tarla Dalal

Aloo Biryani, a biryani recipe with a twist.
Recipe Link : https://www.tarladalal.com/Aloo-Biryani-42446r

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Aloo Biryani

The rich flavour of the gravy and the succulent crunch of deep-fried baby potatoes make this Aloo Biryani an experience to remember. Here, perfectly cooked rice is layered with a spicy gravy and deep-fried baby potatoes, along with some mint and coriander leaves to enhance the flavour and aroma. The whole arrangement is then cooked in a microwave or traditional oven to get the ‘dum’ effect, which causes the flavours of the gravy to blend with the rice and potatoes, giving you a really terrific biryani. Making traditional biryanis like this takes some time and effort but it is completely worth it!

Preparation Time: 25 minutes.
Cooking Time: 10 minutes.
Serves 4.

For the rice mixture
3 cups cooked long grained rice (basmati)
1½ tbsp ghee
Salt to taste
½ cup deep fried onions

To be blended to a smooth paste
1 cup roughly chopped tomatoes
¼ cup freshly grated coconut
½ tsp roughly chopped ginger (adrak)
1 tbsp roughly chopped garlic (lehsun)
2 tsp roughly chopped green chillies
2 tbsp chopped mint leaves (phudina)
2 tbsp chopped coriander (dhania)
½ tsp cumin seeds (jeera)
¼ cup water

For the gravy
2 tbsp oil
1 bayleaf (tejpatta)
2 cloves (laung / lavang)
3 black peppercorns (kalimirch)
2 cardamoms (elaichi)
1 small stick cinnamon (dalchini)
¼ tsp turmeric powder (haldi)
1 tsp chilli powder
1½ tsp coriander (dhania) powder
½ tsp garam masala
Salt to taste

Other ingredients
1¼ cups deep-fried baby potatoes halves
2 tbsp finely chopped mint leaves (phudina)
2 tbsp finely chopped coriander (dhania)

For the rice mixture
1. Heat the ghee in a deep non-stick pan, add the rice and salt and sauté on a medium flame for 2 minutes.
2. Switch off the flame, add the deep-fried onions and mix gently. Keep aside.

For the gravy
1. Heat the oil in a deep non-stick pan, add the bayleaf, cloves, peppercorns, cardamom, cinnamon and sauté on a medium flame for a few seconds.
2. Add the prepared paste, turmeric powder, chilli powder, coriander powder, garam masala, salt and ½ cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Keep aside.

How to proceed
1. Place half the rice mixture in a shallow microwave and oven safe glass dish and spread it evenly.
2. Pour the gravy over it and spread it evenly.
3. Place the deep-fried potato halves on it.
4. Sprinkle 1 tbsp of mint leaves and 1 tbsp of coriander evenly over it.
5. Put the remaining rice mixture and spread it evenly.
6. Finally sprinkle again with 1 tbsp of mint leaves and 1 tbsp of coriander evenly over it.
7. Microwave on high for 2 minutes or bake in a pre-heated oven at 200°C (400°F) for 10 minutes.
Serve hot.