Tuesday, 17 December 2019

Potato Biryani/Urulai Kizhangu Biryani/Potato Dhum Biryani – How to make Potato Biryani

Potato Biryani/Urulai Kizhangu Biryani is a very flavourful and tempting biryani that is usually made with basmati rice, but I have replaced it with seeraga samba rice. Seeraga Samba Rice is naturally very flavourful rice that gives added taste and aroma to the potato biryani. Do try out this delectable Potato Biryani and post your comments here. Meanwhile do check out other interesting Veg Rice Varieties/Biryanis/ Pulavs/One pot Meals here.

Here’s how to make Potato Biryani with step by step photos…


Ingredients

Seeraga Samba Rice
2 cup
Onion
2 finely chopped
Green Chillies
4 slit lengthwise
Tomatoes
3 or 4 finely chopped
Ginger & Garlic Paste
1 tbsp
Potatoes
5 -6 cut to cubes
Red Chilli Powder
2 tsp
Coriander Powder
1 tsp
Turmeric Powder
½ tsp
Garam Masala Powder
½  tsp
Salt
As needed
Yogurt/Curd/Thayir
2 tbsp
Coriander Leaves/Cilantro
2-3 tbsp
Water
4 cups
Lemon Juice
2 tsp
Oil
2 tbsp

For Tempering

Oil + Ghee
2 tbsp
Cinnamon Sticks/Pattai
2 inch piece
Cloves/Kirambu
4
Cardamom/Elakkai
2
Bay Leaves/Birinji Ilai
1
Fennel Seeds/Sombu
1 tsp
Seeraga Samba Rice: Water Ratio – 1:2
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Author: Priya Anandakumar

Method

Wash the seeraga samba rice in water 2-3 times, drain the water. Add fresh water and let it soak for 30 minutes.


Wash and peel the potatoes, cut them to cubes. Heat 2 tbsp of oil in pan and fry the potato cubes for few minutes and transfer it to a plate.

Heat 2 tbsp of oil +ghee in a heavy bottomed pan/vessel, add cinnamon sticks/pattai, cloves, cardamom, bay leaves, fennel seeds/sombu and fry until nice aroma arises.

Add onions, green chillies to the tempering and sauté well until it changes to golden brown color.


Add ginger & garlic paste and fry until raw smell vanishes.


Now add the tomatoes and fry well until it turns mushy.


Add 2 tbsp of cilantro/coriander leaves and fry for few more seconds.


Add fried potatoes and give a good stir.


Now add red chilli powder, coriander powder, turmeric powder, garam masala powder, salt to the pan.

Mix everything well and fry for another 2 minutes.


Add 4 cups of water, 2 tbsp of yogurt/curd, lemon juice and let it come to rolling boil.


Add the washed and soaked seeraga samba rice and give a gentle stir.


Cover and cook on medium heat for 10 minutes. Open it and see the rice will be half way cooked. At this stage its time keep dhum.


Heat an old dosa taw and keep the biryani vessel on top of it. Give a gentle and good stir and cover it with pot filled with water on top of biryani vessel. This is to ensure the steam does not escape.


Cook the biryani in dhum for about 20 minutes on low medium flame. After that switch off the stove, open the lid and check if the rice is cooked.

Keep it covered for another 10-15 minutes. Open the lid and gently fluff up the rice. Garnish with cilantro.

Delicious and tempting Potato Biryani is ready to be enjoyed. Serve it hot with any raitha of your choice.


Thank you all for visiting my space, please come back again for more interesting and flavorful Veg Rice Varieties/Biryanis/ Pulavs/One pot Meals here  from my kitchen.

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Have a great day and enjoy.


Until then I am signing off…




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Hello everybody,
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Priya Anandakumar