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Baby Potato dum Biryani - Totally Vegan

Updated: Jul 14, 2019

Over the weekend I have been busy with my vlogs and decided to take some time off to watch Netflix and chill. Versace Assassination series kept me glued and just before I retired off for the day, baby potato was kinda playing over my taste buds. Perhaps I had seen them earlier in the supermarket, hence!

Not too fond of making something simpler of these beautiful big pearl sized baby potatoes. The only thing crossed my mind was BIRYANI!

Recipes start to develop when I am in mood to create something good. Having in mind to cook a blast of flavor, I remembered of having a packet of Ananrdana or pomegranate powder which I have been wanting to use in forever. To balance the sweet sour taste of Anardana powder, a slightly bitterness would be just perfect, so Kasuri Methi crosses my mind and then to lock up the whole biryani in a sweet aroma of pineapple strikes. I know many would feel that pineapple bit is too overpowering. Well it is certainly not! The sweet subtle notes from pineapple, blends in so well with the spiciness from other spices.

If one accepts pineapple on pizza, pineapple in biryani is totally legit! Infact even better blended :)

Sharing a very unusual recipe as far as ingredients goes

Ingredients:

600gms baby potatoes (these are smallest variety)

230gms sella rice (you may use basmati or any long variety) - wash and soak for 2-3hours

2 medium onion birasta or brown onions (half reserved for garnishing)

salt as per taste

half tsp turmeric powder

one tsp red chili powder

one tsp garam masala

02tbs ginger garlic paste

2tsp anardana or pomegranate powder

one tbs chopped mint leaves

one tbs chopped cilantro

3-4 slit green chiles

8-9 cherry tomatoes + few for garnishing

1tbs kasuri methi

2 slices of pineapple

oil for cooking (ghee optional)

saffron soaked in warn milk

Method:

1- Place the peeled potatoes in a mixing bowl. Add salt as per taste

2 - Now add red chili powder, turmeric powder, garam masala, anardana powder, mint, cilantro, birasta,ginger garlic paste, cherry tomatoes, kasuri methi, green chilies and give a good mix. Let this stay in marination for couple of hours

3 - Heat 5 cups of water and bring to a boil with Salt, few whole dry spices like like cloves, cardamom. cinnamon, bay leaf , black pepper corns, black stone flower, and star anise.

4 - Add the drained rice and cook until it is just tender but not completely cooked (80%)

5 - Drain off the rice in a colander and proceed to final steps

6 - In a pot add 3 tablespoon of cooking oil, once heated, add the marinated potatoes and fry for 5mins on high to get off the raw smell of ginger garlic paste

7 - now spread the potatoes well to form a base, splash some water over it and add frew more cherry potatoes

**Keep a griddle on the other side for it to heat up**

8 - Now place pineapple pieces over the potatoes, spread rice over it and spread evenly, top with some birasta , chopped cilantro and saffron milk

9 - Wrap the lid of the pot with a towel to keep the steam inside. Place it on high flame for 3-4mins

10 - move the pot on the griddle, lower the flame and cook on dum for 20mins. once done, open up, fluff and ready to serve

Please visit my YouTube channel for detailed video recipe by clicking below and also do not forget to like and subscribe

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