Recipe of Tasty Cinnamon flavor potato biryani

Cinnamon flavor potato biryani Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Small potato biryani recipe, with a unique flavourful masala. Learn how to make baby potato biryani with full video, stepwise pictures recipe.

Here is the best “Cinnamon flavor potato biryani” recipe we have found until now. This will be smell and look delicious.

Ingredients of Cinnamon flavor potato biryani

1. You need 2 cups of wash basmati rice.
2. You need 3 of medium sized onion finely slice.
3. Make ready 2 of medium sized potatoes cut in to medium pieces.
4. Make ready Some of fresh mint leaves.
5. Make ready 1/2 cup of cashew nuts.
6. Take 4 tsp of cooking oil or butter.
7. Prepare 1 tsp of cinnamon powder.
8. Prepare To taste of salt.
9. Take Pinch of sugar.
10. It’s For of tempering-.
11. You need 3 of green cardamom pods.
12. Prepare 1 of black cardamom pods.
13. Make ready 2 of bay leaves.
14. Make ready 6 of black pepper corns.
15. Make ready 1 tsp of cumin seeds.
16. It’s 2 inches of cinnamon stick.
17. Prepare 1 of star anise.

If you want to add other veggies, go ahead and add them AFTER frying the.Actually i wanted to try some Chettinad biryani recipe for Sunday's lunch recipes & browsed for Anjappar Hotel style biryani to try with vegetables.But ended up making this chettinad baby potato/Kutti Urulai kilangu(in Tamil).I am looking to cook biryani for an Indian man I am dating.

Cinnamon flavor potato biryani step by step

1. Firstly take potatoes wash properly and keep it aside..
2. Heat a pressure cooker with oil then add cashews nut, shallow fry it 2 or 3 mins, now transfer on a plate and keep it aside..
3. Now add some onion (1onion) and saute till it becomes change nice brown in colour then transfer in a bowl..
4. Now add some mint stir it for few seconds and transfer in a bowl and keep it aside..
5. Now add cooking oil in the same pressure cooker add the tempering ingredients given in the ingredients list, saute till a nice aroma comes out..
6. Add remaining onion saute till it becomes change nice pinkish colour add potatoes stir it 4 or 5 mins on medium flame..
7. Add rice stir it 3or 4 mins add to taste salt, cinnamon powder, pinch sugar, as required water and now pressure cook up to 1whistles on high flame..
8. Now turn off the flame, when cools down completely open the lid and transfer in a serving bowl and garnish with roasted onion petals, cashew nut and fried mint leaves..
9. Enjoy with curd, raita, green chutney and papad..

No Biryani powder is used in the biryani.Heat oil in a pan add shahi jeera, cloves,cardamom, cinnamon, cashew nuts saute it for a minute then add onions pieces, salt,ginger This is cooked until the flavours seep into one another.If you don't want to use potatoes, skip it & you'll have a simple Peas Biryani.

I am a white American woman and I have never cooked indian food before.Everytime we go out for Indian food he always gets the biryani and his opinion of it is "It was alright." This has inspired me to try and cook it for him and I have googled.Mint Biryani is extra flavorful, aromatic biryani recipe prepared by adding potatoes and paneer cubes.Mint leaves are normally added to biryani but this It has a lot of flavour from the Spices and tastes delicious when paired with raita.Serve Chettinad Mint Potato Biryani along with Mirchi Ka Salan and.