65-70 Minutes
3-4 Person
Potato biryani is a vegetable version of biryani that also covers the protein requirement of the body. Potatoes, eggs and mint together makes a perfect spicy rice dish.
Recipe Ingredients
- Rice 300 grams (boiled)
- Potatoes ½ kg (cubed and fried)
- Yogurt ½ kg
- Mint 1 bunch (chopped)
- Eggs 4 boiled
- Green chilies 6
- Fried onion 1 cup
- Plum 50 grams
- Few drops of biryani essence
- Black cumin 1 tsp
- Black pepper 1 tsp
- All spice 1 tsp
- Salt 1 tsp
- Ginger garlic paste 1 tbsp
- Yellow food color ½ tsp
- Red chili powder 2 tsp
- Yellow food color 1/2 tsp (mixed in a little milk)
- Oil as required
- Heat oil in a pan and add fried potatoes, yogurt, black cumin, black pepper, all spice powder, plum, red chili powder, star anise, ginger garlic paste, salt and biryani essence.
- Cook this mixture for 20 minutes on low heat.
- Now top this potato curry with green chillies followed by boiled eggs.
- Spread rice over it.
- Drizzle food color over it.
- Sprinkle fried onion and chopped mint leaves.
- Cover tightly and cook on very low heat for 15 minutes.
- Mix roughly and serve hot with raita.
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