Cooking web notes

               I took this recipe in famous south Indian culinary expert Mallika Badrinath's "100 variety rice delights"...This is very spicy kind of rice...I am making this for 5th time now..We like it very much..Hope you all will like this too :) I didn't took step by step pictures as I was cooking in hurry today..so here is the recipe of small potato briyani.

Ingredients

TO ROAST & GRIND

Optional:

Whole garam masala  to season.

Method

• Wash and soak rice for 10 minutes.
• Grind the coriander leaves and mix it with curds and keep a side.
• Cook rice with tomato juice,salt and 1 cup water. (Season with whole garam masala if desired)
• After done,add a tsp of ghee and cool down the rice to make it separate separate grains.
• Cook the small potatoes in a pressure cooker,peel the skin and deep fry it in a really hot oil till golden brown(Pierce the potatoes carefully with fork in 2,3 places,b4 frying)
• Heat a kadai with oil,add the onion and fry till brown.
• Add the ground masala (Under the “To roast & Grind Table)and sprinkle little water and fry for 3 minutes till a nice aroma rises.
• Then add the fried potates and coriander mixed in curd,Mix gently.
• Add this in a heavy bottomed vessel(cooker),add the cooked rice sprinkle 2 tblsp of water,mix well and simmer the stove and cook for 7-10 minutes.
• Serve hot with raitha!!