Easy Baby Potato & Vegetable Biriyani

Baby Potato Vegetable Biriyani


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.

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