Stuffed Aloo Biriyani

Stuffed Aloo Biriyani

Stuffed Aloo Biriyani

Life without potato and eggs !!! Just can’t think of it !! My love for potato is so intense that there was a time I used to search for potatoes almost in every type of food preparation made back home !!It was a rainy ,cold day and I thought to make something new !! Why not try Aloo biriyani , but not any ordinary one , the stuffed aloo biriyani !! 🙂

Ingredients :

For the stuffed potato:

4 potatoes
1/2 cup keema ( beef/ mutton/ chicken)

Boil the keema with 1 tea spoon ginger-garlic paste , little soy sauce , 2 cardamoms , 1 small cinnamon stick and few black peppers . Dry out the water .

Now in a pan , heat oil and add the keema , fry , add some chopped onions and green chilies . At the end sprinkle a little garam masala powder .

For the gravy :

2 tea spoon ginger
1 tea spoon garlic
1 tea spoon red chili powder
1/2 cup yogurt
1/4 th cup fried onion or bereshta
1 tea spoon sugar
Salt to taste
Whole green chilies
Ghee
2 bayleaves
1 tea spoon garam masala paste (it is better if you make a paste using traditional Bangladeshi mortar pastle / pata -puta , it gives a unique flavor. Otherwise you can use powdered garam masala )

For the garam masala paste , take 1 black cardamom , 4 green cardamoms , 1 small cinnamon , 1 tea spoon fennel , 1 tea spoon cumin , 4 cloves , 4/5 black pepper , 1 tea spoon mace and 1/2 tea spoon nutmeg .

For the Rice :

4 Cups of aromatic rice like Kalojjera/ Chinigura or Basmati
1 tea spoon ginger paste
Ghee
4 green cardamoms , 1 small cinnamon stick , 1 black cardamom , 1 star anise
salt to taste
saffron soaked in milk
Keora water
Hand full of green chilies

Procedure :

1. Boil the potatoes 70% with skin on . It must not be fully boiled . Noe remove the skin and cut in halves crosswise . Scoop out the potaotes from the middle keeping the borders intact with the help of a knife . Now stuff with keema . Don’t stuff loosely or else the keema will come out after adding them in the gravy .

2. Heat ghee and add the potatoes . Fry a bit . Remove from the ghee .

3. Blend yogurt with bereshta . Now add ginger-garlic paste to the ghee . Fry very well , so that the raw smell goes away . Now add chili powder and salt. Fry well adding water little by little . When the “Koshano” is over add the garam masala paste , cook a little and add blended yogurt . Cook . Add the stuffed potatoes . Add sugar and whole , cracked green chilies . When the gravy is reduced a bit , sprinkle keora water . Don’t dry out the gravy . We need the gravy for the biriyani . Now remove the potatoes from the gravy and keep aside .

4. Wash the rice and drain out the water . Heat ghee and add whole garam masalas . Add the ginger paste, salt and rice . Add the gravy , which is about 3/4 th cup . Now add 6 cups of hot water and cook with lid on on medium flame . When the water is dried out , add the saffron milk and generous amount of keora , green chilies and keep it on “dom” or low heat for about half n hour . I use double boiler method . I take the same size pot , filled with water and place the biriyani pot over it . The steam making the “Dom” stuff !!

5. When you are serving , spread 1 layer of rice and put some potatoes over it . Spread another layer of rice and put the potatoes over it . You can garnish with chopped almond , bereshta and fried raisins or kishmish too .

Enjoy !!! 🙂

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