Ingredients
Basmati rice 1 cup
Potato 4 small size
Finely lenghwise chopped onion 1 big size
Ginger garlic paste 1/2 tsp
Green chilies slit 2
Kasuri methi 1 tsp
Red chili power 1/2 tsp
Khada masala=Cloves 2-3+ pepper corn 5-6+ 1/4 Big cardamom
Chopped coriander leaves 1 tsp
Cumin seeds 1/2 tsp
Marination
Curd 1/4 cup
Dry mint leaves powder 1/2 tsp
Turmeric powder 1/4 tsp
Red chili power 1/2 tsp
Biryani masala 1/2 tsp
Garam masala 1/2 tsp
Little salt
Added in the rice for pressure cooking
Bay leaves 2-3
Pepper corns 1/2 tsp
Cloves 2-3
Cinnamon 2-3 small pieces
Big cardamom 1/2
Ghee 1 tsp
Water 1.25 cup
Little salt
Method
Soak rice in water for 1 hr. Then cook rice in pressure cooker till 3 whistles with bay leaves, cloves, cinnamon, salt and 1 tsp ghee. immediately spread rice in plate so further cooking doesn't take place. Allow it to cool.
Chop lengthwise onion and fry in kadai till dark brown. Keep it aside.
Mix all ingredients for marination. keep it aside.
Peel off potato, With the help of fork make small incisions in potato so that potato will get marinated very well.
Now mix potato with marination mixture. keep it in freeze for one hour.
Heat ghee in the thick bottom non stick pan. Then, add cumin, pepper corn, clove. Then add coriander and green chilies. Then add onion, kasuri methi and ginger garlic paste. Stir well. Cook till onion turns golden brown in colour.
Then add marinated potatoes and red chili powder. Stir well for 3-4 min. Add 2-3 tsp water cover the lid and cook for 2-3 min.
Now take out only potato and half of gravy. keep it aside.
Now spread rice in the same pan over gravy, on rice again spread potatoes and gravy, now again spread rice. On top of it add fried onion.
Cover with aluminium foil and cook on low flame for 10 min.
You can keep pan on tava, so that rice will not get burn.
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