Baby potato – 500 grams
Carrot – 1/4 cup, finely chopped
Beans – 4-5 numbers, finely chopped
Basmathi Rice – 1 cup
Onion – 1 cup, finely chopped
Coriander seeds – 1 tsp
Dry red chilly – 2 numbers
Grated coconut – 2 tbsp
Ginger – a small piece
Greenchilly – 2 to 3 numbers
Thick curd – 1/4 cup
Tomato puree – 3/4 cup
Cilantro – a small handful, finely chopped
Mint leaves – 1/4 cup, chopped
Salt – 1 tsp + 1/4 tsp
Fennel seeds – 1/4 tsp
Ghee – 1 tbsp
Boiling water – 11/4 cups
Biriyani Masala powder – 1/2 tsp
Wash the rice 3-4 times under running water & soak it in water for 30 minutes.
Roast the coriander seeds, grated coconut & dry red chillies adding 1 tsp of oil for a minute on low heat. Grind to a smooth paste with ginger & greenchillies adding little water & keep aside.
Grind the mint & cilantro to a paste. Mix this paste with curd & reserve.
Wash the baby potatoes well & cook them with their skin in your pressure cooker. Simmer for 2 minutes after the first whistle. Open the cooker when the pressure complteely subsides. Pat the potatoes dry with your kitchen towel & peel them. Prick them with a fork at 2-3 places & fry them in oil till golden brown. Drain & keep aside.
Heat the oil & saute the onions till they turn brown on the edges. Add the ground masala paste & fry on low heat for 3 minutes/ till you get an aroma. Add the potatoes & mint-cilantro curd mixture & mix well. Add enough salt & remove from heat.
Heat 1 tbsp ghee & crackle the fennel seeds. Add the chopped beans & carrots; stir fry for 2 minutes on medium heat. Add the drained rice & stir fry till it turns opaque. Combine the tomato puree with 11/4 cups of water & bring to a boil. Add this boiling water, biriyani masala powder & 1 tsp of salt to the rice; bring to a second boil. Reduce heat to low & cover cook for 10 minutes. Keep it undisturbed for another 10 minutes.
Finally mix the potato masala with the cooked rice.