1.5 cups basmati rice
3 large potatoes, par boiled and cubed
1¼ cup thinly sliced onions
1 large tomato, finely chopped
¼ cup thick curd
1 teaspoon crushed ginger-garlic
2 tablespoons cilantro leaves
3 tablespoons oil
grind to a smooth paste
1 large onion, roughly chopped
¼ cup tightly packed mint leaves
2-3 green chilies
1 teaspoon cumin seeds
1 black cardamom
2-3 green cardamoms
½ inch cinnamon
1. Wash and soak the rice for 20 minutes. Drain and spread on a plate. Grind the ingredients mentioned under "to grind" to a smooth paste. Par boil, peel and cube the potatoes. Deep or shallow fry until slight golden. Set aside.
2. In the same oil fry ¾ cup thinly sliced onions until color changes. Set aside,
3. Heat 3 tablespoons oil in a pot or cooker. Sauté the whole spices until aromatic. Add ginger garlic and fry well. Add chopped onions and sauté till color changes. Add tomatoes and sauté well. Add ground paste and mix well.
4. Sauté till the raw flavor leaves. Add curd and mix well. Add the fried potatoes and mix gently. Add the drained rice and mix well. Add 2.5 cups water, salt and cook for 5 minutes till the after starts to bubble. Close the pot with a flat lid and place a heavy object like mortar and pestle. Cook in lowest flame for 20 minutes. Open the pot, add chopped cilantro leaves, fried onions and mix well. Serve potato biryani hot.