Teekhi Aloo Biryani

By Ranveer Brar · 120 min

Ingredients

Instructions

1. Make the chilli paste: cook the water, salt, oil, Degi red chilli powder, jaggery and ginger garlic paste in a pan for 4-5 minutes until well cooked, then mix in the extra tablespoon of oil and set aside.
2. Heat oil in a handi, add the curry leaves, cumin seeds, garlic, green chillies and ginger, and sauté until translucent.
3. Add the baby potatoes, salt and fried onions and sauté for 2-3 minutes.
4. Add the curd, green and black cardamom and cloves, and cook until the potatoes are well cooked.
5. Add the prepared chilli paste and the water, cover, and cook on medium flame for 10-12 minutes.
6. Layer with the cooked rice, fried onions, saffron water, rose water, coriander leaves, ghee and garam masala. Cover and cook on dum over slow flame for at least 15 minutes.
7. Transfer to a serving dish, garnish with coriander and mint sprigs, and serve hot with the raita.
8. For the rice: in a saucepot, bring water, salt, bay leaves, peppercorns, cloves, green cardamom and ghee to a roaring boil, add the soaked Sella basmati rice and cook for 7-8 minutes until about 80% cooked. Strain and set aside.
9. For the raita: heat oil in a pan, add the garlic and sauté for a minute. Add the peanuts and dry Kashmiri chillies and cook 2-3 minutes more. Strain, then grind the garlic, peanuts and chillies in a mortar to a coarse paste.
10. For the raita: in a bowl, combine the coriander, curd, salt and the ground paste, mix well, and serve with the biryani.

Summarized from Ranveer Brar's video. Watch it for the details.

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