Small Potato Biryani recipe

Ingredients

Basmati rice	1 &1/2 cup
Small potato	20
Onions	2 (cut lengthwise)
Tomato	1 big
Water	1& 1/2 cup
Curd(Not sour)	1/4 cup
Coriander leaves	1/2 cup
Ginger	1 small piece
Salt	As needed

TO ROAST & GRIND

Coriander seeds	1 tsp
Red chilli	3 - 4
Coconut scrapping (optional roast)	2 tblsp
Green chilli (Optional roast)	3 - 4

To Temper

Oil	3 tbsp
Bay leaf	1
Cinnamon	1 small piece
Elachi and clove	2 each

METHOD

1. Wash and soak rice for minimum 10 minutes. You can soak it for longer time. Pressure cook small potato for 2 whistles and peel off the skin after cool down.Clean coriander leaves and wash properly and set aside.
2. Fry coriander seeds and red  chilli until golden brown. Grind it along with washed coriander leaves, coconut, green chilli and ginger. Use the curd for grinding.
3. Grind smoothly. Heat kadai with 2 tblsp of oil and add the boiled,peeled small potatoes. You can prick the potatoes with fork(only once) for masalas getting inside it easily.
4. Roast in medium flame until golden brown. Turn over carefully then and there. Heat a small pressure cooker with oil / ghee and season with a elachi,a clove and a small piece of cinnamon. Add sliced onion and fry for a minute.
5. Add finely chopped tomatoes and fry till soft. Add the ground paste and give it a stir. Add the roasted potatoes and required salt. Add oil if needed while frying.
6. Cook in medium flame for 4-5 minutes until oil separates from the masala and the raw smell goes off. Add the soaked rice drained from water. Add 1 & 1/2 cup of water and mix well. Check for salt and pressure cook for 2 whistles or 14 minutes in lowest flame. My stove can be kept in a really low low flame, so mine does not get burnt at the bottom. So take care to stir in between if you are not sure. At the same time, dont break the rice while mixing.