Aloo Rajma Biriyani
Oh! The taste still lingers in my mouth. I first had a taste of this Biriyani in Kailash Prabhat, Mumbai. I got the recipe, came to Chennai and tried it. OMG, just yummy. Can’t stop eating. One of my favourites. Make this Biriyani and enjoy with your family. Do try this recipe for the weekend and please post your feedback.
Boiled Basmathi rice – 2 cups
Boiled rajma – 1/2 cup
Boiled, peeled baby potatoes – 15
Thick curds – 2 tablespoons
Finely chopped onions – 1 cup
Finely chopped tomatoes – 1/4 cup
Freshly pounded ginger and garlic – 1 tablespoon
Pounded Green chilli – 1
Finely chopped mint and green coriander leaves – 1 tablespoon each
Turmeric powder – 2 pinches
Kitchen King Masala ( I have used Everest Masala ) – 1 teaspoon
Kashmiri Chilli powder – 1 teaspoon
Coriander powder – 1/2 teaspoon
Cumin (jeera powder) – 1/2 teaspoon
Garam masala powder – 1/2 teaspoon
Sugar – 1/2 teaspoon
Salt to taste
Oil – 3 tablespoons
Jeera ( cumin seeds) – 1 teaspoon
Finely chopped coriander leaves and mint leaves – little.
Ghee – 1 teaspoon
Heat a big non stick pan. Add oil. Season jeera. Fry the onions in medium flame. When the onion turns transparent, add thepounded ginger, garlic and green chilli. Sauté on sim flame for 5 minutes. Add the chopped tomatoes. Sauté for 3 minutes. Add the curds. Sauté for 3 minutes. Add all the dry spice powders. Add salt to taste, sugar, chopped mint and coriander leaves. Now add the boiled aloo and rajma. Sauté for 2 minutes. Add the boiled rice. Mix gently. After 5 minutes, switch off the stove. Garnish. Serve hot with any raitha of your choice.
1) Can add little golden fried cashew halves to the Biriyani.