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Sunday, January 24, 2016

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


For Tempering:
Cinnamon: 1" stick 
Star anise: 1
Cloves : 5
Bay leaves: 2
Shahi Jeera : 1/2 teaspoon 
Mace : 1
Black pepper: 1 teaspoon 

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 


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.

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