Aloo Biryani by Tarla Dalal
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The rich flavour of the gravy and the succulent crunch of deep-fried baby potatoes make this Aloo Biryani an experience to remember.
Here, perfectly cooked rice is layered with a spicy gravy and deep-fried baby potatoes, along with some mint and coriander leaves to enhance the flavour and aroma.
Recipe Description for Aloo Biryani
- Heat the ghee in a deep non-stick pan, add the rice and salt and sauté on a medium flame for 2 minutes.
- Switch off the flame, add the deep-fried onions and mix gently. Keep aside.
- Heat the oil in a deep non-stick pan, add the bayleaf, cloves, peppercorns, cardamom, cinnamon and sauté on a medium flame for a few seconds.
- Add the prepared paste, turmeric powder, chilli powder, coriander powder, garam masala, salt and ½ cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Keep aside.
- Place half the rice mixture in a shallow microwave and oven safe glass dish and spread it evenly.
- Pour the gravy over it and spread it evenly.
- Place the deep-fried potato halves on it.
- Sprinkle 1 tbsp of mint leaves and 1 tbsp of coriander evenly over it.
- Put the remaining rice mixture and spread it evenly.
- Finally sprinkle again with 1 tbsp of mint leaves and 1 tbsp of coriander evenly over it.
- Microwave on high for 2 minutes or bake in a pre-heated oven at 200°c (400°f) for 10 minutes.
- Serve hot.
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