Method:
Wash the potatoes and par boil the potatoes. i just pressure cooked it till 1 whistle. Take out the skin and allow it to cool. In a pan add oil and add the onion , green chilli and garlic. Make it golden brown. Allow it to cool.
Grind this along with mint leaves, kalpaasi, cloves ,sombu and ginger. Add the yogurt while grinding.
Add the ground paste to the boiled potatoes and add the red chilli powder and turmeric powder. Add half of the salt and marinate this for 20 minutes.
Wash the rice and keep it aside for 20 minutes. In a pressure cooker, add oil and ghee and add the curry leaves, cardamom, and thinly sliced onions. . Saute till the onions becomes brown. If adding tomatoes cut and chop lengthwise and add now Add the marinated potatoes. Saute in a medium low flame for 5 minutes.
Add the rice to this and cook for 3 minutes in a medium flame. Stir now and then to avoid this getting burnt. Add 3 cups of water
Cover the cooker and cook till 1 whistle. Keep in a very very low flame for 10 minutes and switch off the stove. Once the pressure is released, fluff the biryani with a fork and carefully mix it without breaking the potatoes.
If adding cashew nuts fry in little ghee and add it before serving, just to retain the crunchiness. Serve hot with onion raitha.
Regards,Madhu
Δ
