Shahi Aloo Biryani/Shahi Potato Biryani

Shahi Aloo Biryani is a layered dish where the curry is prepared with tomatoes, yogurt and spices separate and rice is only cooked 70%. The layering is done and rest of the cooking is done simmering the stove for 15 minutes.

Preparation Time: 10 minutes 

Cook Time: 20 minutes + 15 minutes 

Serves: 5

Ingredients:

For Tempering:

Cinnamon: 1" stick 

Star anise: 1

Cloves : 5

Bay leaves: 2

Shahi Jeera : 1/2 teaspoon 

Mace : 1

Black pepper: 1 teaspoon 

Other:

Onion: 1 large sliced thinly 

Tomato: 1 large chopped 

Ginger garlic paste: 1 tablespoon 

Potatoes: 2 large diced into 1" pieces 

Curd : 2 tablespoons 

Kasoori Methi : 1 teaspoon 

Red chili powder: 1 teaspoon 

Biryani Masala: 1 1/2 teaspoons 

Basmati Rice : 2 Cups 

Food Color: 4-5 drops 

Salt to taste 

Method:

Heat oil in a pan and add all ingredients listed for tempering. Fry for 1 minute. 

Add onions and sauté till they turn translucent. Add Ginger garlic paste and fry for 1 minute. Add biryani masala, salt and fry for 1 minute. Add tomatoes and cook until they get mushy.

Add potatoes and cook for 5 minutes until they are almost done. Add red chili powder and mix well. Add beaten yogurt, mix well and cook for 2 minutes. Add kasoori methi and cook for 1 minute. Turn off the stove.

Cook rice in a big vessel with 6-7 cups of water for 5 minutes. Drain water.

Start layering the biryani, first spread a layer of rice, then 1/2 of the curry, other layer of rice, rest of the curry, top it off with rice. Add food coloring on the top and close lid. 

Place the vessel on the stove on lowest heat for 15 minutes.

Once you open the lid, fluff it up with a fork to mix the biryani.

Serve hot with gravy or raita.