Actually i wanted to try some Chettinad biryani recipe for Sunday's lunch recipes & browsed for Anjappar Hotel style biryani to try with vegetables.But ended up making this chettinad baby potato/Kutti Urulai kilangu(in Tamil) biryani recipe.This is the first time i made a biryani using baby potatoes.I referred
Jeyashri’s blog for the recipe but modified it slightly to suit our taste buds.I am very happy & completely satisfied with its flavor & taste.Now i can confidently try this recipe for my guests too.Lets see how to make this yummy potato biryani recipe in my Sunday Special Lunch Recipes Series-4.
Baby Potato Biryani Recipe
Baby Potato Biryani Recipe - Chettinad style Cuisine: Indian
Category: Lunch
Serves: Serves 3
Prep time: 60 Minutes
Cook time: 15 Minutes
Total time: 75 Minutes
INGREDIENTS
- Basmati rice - 1 cup ( I used India Gate)
- Water - 1.75 cups(I used 2 cups )
- Salt - as needed
To grind & Marinate
- Baby potatoes/small potato - 15 nos
- Cooking oil - 1 tsp
- Big onion - 1no
- Green chillies - 3 nos
- Mint leaves - 1/4 cup
- Curd/Yogurt - 1tbsp
- Cashewnuts - 5 nos
- Soambu/Fennel seeds - 1/2 tsp
- Ginger - 1 inch piece
- Garlic cloves - 5 nos
- Cloves/Krambu - 2 nos
- Cardamom - 2 nos
- Kalpasi/Black stone flower/Kallu hoova - 4 nos( small)
To saute in oil
- Cooking oil - 2tbsp
- Ghee - 1 tbsp
- Biryani leaf - 1 no
- Cinnamon/Pattai - 1 no
- Big onion - 1 no
- Tomato - 1 no ( optional,i dint use)
- Red chilli powder - 1/4 tsp
- Coriander powder/Dhania powder - 1/4 tsp
- Turmeric powder - 1/4 tsp
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METHOD
- Wash the rice well & drain the water.Add 2 cups of water to it & soak the rice for 1 hour.
- In the mean time,wash & pressure cook the baby potatoes in high flame for 3 whistles.Peel the skin and set aside.
- Heat a kadai with 1 tsp of oil and saute the big onion slices.Remove & take this in a mixie jar.Add green chillies and other ingredients given under “ To grind & marinate” & grind everything to a smooth paste adding enough water.
- Take the peeled potatoes & add the ground paste to it.Prick the potatoes with a fork & mix well.Let it marinate for 20 minutes.
- Heat oil + ghee in a pressure cooker base and saute the biryani leaf & cinnamon.Then add the onion slices.Saute well till it turns transparent.Then add the finely chopped tomatoes if using.Saute well till mushy.Now add the marinated potatoes along with masala.Add chilli powder,dhania pwd & turmeric pwd.Saute well till raw smell goes off.
- Now add the soaked rice along with water & required salt.Mix well & cover cook in low flame for one whistle.It takes 10-12 minutes.Remove the lid after the steam is released.Fluff it with a fork.
Enjoy ! |
Note
- If u don’t have small potatoes in hand,use big potatoes but cook it & chop them into bite sized pieces before marination.
- You can also add the combination of coriander & mint leaves in equal ratio while grinding.
- Skip adding kal pasi if u don’t have in hand.But please use it if u have because it gives a great smell to the biryani.
- You can also sprinkle some lemon juice at the end before closing the cooker.Its optional.
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Try this Chettinad baby potato biryani for this weekend ! I served with
homemade potato chips.It was yummy to tummy
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