Achari Aloo Ki Biryani by Zubaida Tariq

Ingredients:

• Potatoes 1/2 kg
• Mint leaves 1 bunch
• Chopped tomatoes 2
• Chopped onion 4
• Lemons 4
• Green chilies 8
• Yellow food color as required
• Fresh milk 1 cup
• Oil/Clarified butter 1 cup
• Tamarind paste 1/2 cup
• Rice 2-1/2 cup
• Black pepper 1 tsp
• Onion seeds 1 tsp
• Red chili 1 tsp
• Roasted cumin 1 tbsp
• Whole coriander 1 tbsp
• Turmeric 1/2 tsp
• Salt to taste

To Boil Rice:

• Green chilies 3
• Black pepper 4
• Small cardamom 4
• Mint leaves few leaves
• Salt to taste

Method:

1. First boil potatoes, peel it and make cubes.
2. Now deep fry in hot oil and take out.
3. Then do onion golden brown, take it out, then mix potato, turmeric, red chili, black pepper, roasted cumin, onion seeds, green chilies, mint leaves, salt and tamarind paste in this oil and keep on simmer on low flame.
4. After that, fry chopped tomatoes lightly and put on potatoes. Then put 2 lemon juice and keep on simmer.
5. Now boil rice 2/4 with few mint leaves, green chilies, black pepper, small cardamom, salt and water as required and drain its water.
6. Then grease rice pot, make layer of half rice and spread potato.
7. Then add halved mash fried onion.
8. Then mix yellow color in fresh milk and put with rice on top.
9. Then put few mint leaves and 2 lemon juice and keep on simmer. When steam comes up, serve delicious achari aloo ki biryani with dahi raita.