RCI-RC.001.0003.001
Aloo Biryani
right|Aloo Biryani
Prep60 min
Cook60 min
Total120 min
Servings4
Difficultyadvanced
Ingredients
- saffron thread½ teaspoon
- 1½ cups
- basmati rice -- or other long-grain rice -- dry measure2 cups
- 2 tablespoons
- 4 unit
- 1 unit
- potatoes -- ½" cubes (about 8 oz/250g)2 unit
- 2 tablespoons
- fresh ginger – minced1 tablespoon
- ½ cup
- ¼ teaspoon
- ¼ cup
- onion -- thinly sliced1 unit
Method
1
Steep saffron threads in 1½ cups boiling water for 10 minutes to release color and flavor, then set aside.
2
Rinse basmati rice under cold water several times until the water runs clear, then drain thoroughly.
3
Heat vegetable oil in a heavy-bottomed pot over medium-high heat and fry the sliced onion until deep golden brown and crispy, about 8–10 minutes; remove with a slotted spoon and reserve, leaving about 1 tablespoon of oil in the pot.
4
In the same oil, add cloves and cinnamon stick, then add the potato cubes and fry for 5–7 minutes until the potatoes are lightly golden on the edges but still firm inside; season with ¼ teaspoon salt and set aside.
5
In a bowl, combine the minced ginger, plain yogurt, chopped mint, and chopped cilantro to create a marinade paste.
6
Bring a large pot of salted water to a boil, add the rinsed rice, and cook for 4–5 minutes until 60–70% cooked (rice should still have a slight firmness); drain immediately.
7
Layer the partially cooked rice in the pot with the fried potatoes and aromatics, alternating with the yogurt–herb mixture and reserved fried onions.
8
Pour the saffron-infused water evenly over the rice, then cover the pot tightly with aluminum foil followed by a lid to trap steam.
9
Reduce heat to low and cook for 25–30 minutes until the rice is tender and all the liquid is absorbed; do not stir or open the lid during cooking.
27 minutes
10
Remove from heat and let the biryani rest, covered, for 5 minutes to allow the flavors to meld and the steam to finish cooking the rice.
5 minutes
11
Gently fluff the biryani with a fork, folding the rice carefully to mix the layers without crushing the potatoes, then transfer to a serving dish and garnish with the reserved fried onions.