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Chettinad Biriyani using Baby Potato

posted 28 Oct 2013, 23:52 by Rajmi Arun   [ updated 18 Jan 2015, 05:45 ]
Whenver the term Chettinad Briyani is spoken, it is normally non-vegetarian briyani with Chicken pieces. But here is a recipe retaining the same flavour and taste but is made with baby potatoes. Though one cannot expect the taste of juice of chicken in the briyani, still this tastes heavenly and almost just the same.

Ingredients:
Baby Potatoes - 1/2 kg
Onions - 2 nos
Tomato - 1 no or Tomato puree - 1/4 cup
Green chillies - 2 nos
Basmati Rice or Jeeraga Samba rice - 2 1/2 cups
Coconut milk - 2 cups
Coriander leaves - 1/2 cup
Mint leaves - 1/4 cup
Cloves - 2 nos
Cardamom - 2 nos

Cinnamon - 1 inch piece 2 nos
Bay leaf - 2 nos
Fennel seeds (Perunjeeragam) - 1 tsp
Red chili powder - 1 tbsp
Coriander powder - 2 tbsp
Turmeric powder - 1 tsp
Ginger garlic paste - 1 tbsp
Salt to taste
Thick unsour curd - 1/4 cup
Ghee - 1/4 cup

Method:
Mix chilli powder, coriander powder, turmeric powder, ginger garlic paste, 1 tbsp of salt and curd. Beat well and keep it aside. Boil the baby potatoes for about 15 mins or pressure cook it for 1 whistle. Peel the skin and poke the potatoes with a fork making about 6 to 9 small holes. Add the potatoes to the curd mixture and ensure all the potatoes are coated with it. Let it marianade for about 45 mins.

Wash and soak the rice in luke warm water for 10 mins. Drain the water thoroughly. Heat 1 tbsp of ghee and fry the rice till it all separates and doesnot stick to the pan. Remove and spread it on a plate.

Chop onions to small pieces. Slit the green chillies into 2. Dice the tomato into small pieces

Heat 4 tbsp of ghee in the pan, add cloves, cardamom, cinnamon pieces, bay leaf and fennel seeds. Add onion, chillies and tomato or tomato puree. Saute till the onion turns glassy. Add the marianated potato pieces and saute in medium heat. Cover and cook in low heat for about 5 mins. Add the coconut milk along with 2 cups of water. Add desired salt to taste (better add less and if needed a bit more can be added later). When the water boils add the rice. Cover and cook till the rice gets cooked. (This will take about 8 to 10 mins). Alternatively, the mixture can be transferred to a hard bottom vessel and pressure cooked for 1 whistle.

Remove from flame and mix thoroughly. Garnish with chopped coriander leaves and mint leaves. (Can also garnish with fried cashew nuts and raisins, if preferred).

Serve with Onion Raitha or Chettinad Ennai Kathrikaai.
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