Ease of Preparation: Medium
Yield: 4
Ingredients:
Flavour Paste
- 2 green chilies
- ¼ cup (60 ml) cilantro, leaves
- 2 tablespoons (30 ml) mint, leaves
- ⅓ cup (80 ml) yogurt
- ½ inch (1.25 cm) knob ginger, peeled and minced
- 5 garlic cloves
Biryani:
- 4 large Russet potatoes, small diced
- Vegetable oil, for frying
- 1 onion, sliced
- ¼ cup (60 ml) raisins
- 1 medium tomato, chopped
- ½ teaspoon (2.5 ml) ground turmeric
- ½ teaspoon (2.5 ml) Kashmiri chili powder
- 1 teaspoon (5 ml) ground coriander
- 1 teaspoon (5 ml) garam masala
- Flavour Paste
- Salt
- ¼ cup (60 ml) cashews, toasted
- ¼ cup (60 ml) cilantro, leaves only
Method:
For the Flavour Paste
In a food processor, blitz the green chili, cilantro, mint, yogurt, ginger, and garlic into a paste. Set aside.
In a large wok, heat oil to 350 F (175 C). Deep fry potatoes until crispy, 5-6 minutes, then drain and set aside on a paper towel-lined plate.
Using the same oil, fry the onions for 3-4 minutes or until crispy, drain and set aside on another paper towel-lined plate.Still using the same oil, fry the raisins, just for 1 minute, then drain and transfer to a third paper towel-lined plate. Remove the spent oil from wok.
Still using the same oil, fry the raisins, just for 1 minute, then drain and transfer to a third paper towel-lined plate. Remove the spent oil from wok.
Add a new drizzle of oil to the wok, increase heat to high, and add the tomato. Cook until broken down, 2-3 minutes.
Add Kashmiri chili, coriander, and garam masala. Cook 1-2 minutes then add the reserved Flavour Paste. Continue cooking for 2 minutes. Season with salt.
Add the reserved potatoes and toss to warm through. Add to a serving bowl and garnish with the reserved onions, reserved raisins, cashews, and cilantro.