Aloo Masala Biryani

Instructions

1. 1

   Rinse the basmati rice thoroughly in water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

2. 2

   Peel and cut the potatoes into medium-sized cubes. Finely chop the onions, tomatoes, green chillies, and fresh coriander.

3. 3

   Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown.

4. 4

   Add the ginger garlic paste and sauté for 1 minute until fragrant.

5. 5

   Add the chopped tomatoes and cook until they soften and the oil starts to separate.

6. 6

   Add the potato cubes, biryani masala, coriander powder, black pepper, and salt. Mix well and cook for 2-3 minutes.

7. 7

   Add 100 ml of water, cover, and cook the potatoes on low heat for 8-10 minutes or until they are just tender.

8. 8

   In a separate large pot, bring

9. 9

   2 liters of water to a boil. Add the soaked and drained rice with a pinch of salt. Cook until the rice is 80% cooked, then drain the water.

10. 10

    Layer half of the cooked rice over the potato masala in the pan. Sprinkle half of the chopped coriander and green chillies. Add the remaining rice and top with the rest of the coriander and green chillies.

11. 11

    Cover the pan with a tight-fitting lid or seal with foil. Cook on very low heat (dum) for 15 minutes to allow the flavors to meld.

12. 12

    Turn off the heat and let the biryani rest for 5 minutes. Fluff gently with a fork and serve hot.