Achari Aloo Ki Biryani by Zubaida Tariq

Ingredients:

• Potatoes 1/2 kg
• Chopped mint leaves 1 bunch
• Chopped tomatoes 2
• Chopped onion 4
• Lemons 4
• Chopped green chilies 8
• Yellow food color few
• Fresh milk 1 cup
• Oil/Ghee 1 cup
• Tamarind paste 1/2 cup
• Rice 2-1/2 cups
• Crushed black pepper 1 tsp
• Onion seeds 1 tsp
• Red chili 1 tsp
• Roasted cumin powder 1 tbsp
• Coriander seeds 1 tbsp
• Turmeric 1/2 tsp
• Salt to taste

To Boil Rice:

• Green chilies 3
• Black pepper 4
• Small cardamom 4
• Chopped mint leaves few leaves

Method:

1. Boil potatoes, peel it and make cubes.
2. Now deep fry it in hot oil and take it out.
3. Then fry onion until golden brown, take it out, mix potatoes, turmeric, red chili, black pepper, cumin powder, onion seeds, mint leaves, green chilies, salt and tamarind pulp in this oil and simmer it on low flame.
4. Then fry tomatoes lightly and separately and put on potatoes.
5. Then put 2 lemon juice and simmer it.
6. Now boil rice 2/4 with green chilies, black pepper, small cardamom, mint leaves, salt and as required water and drain water.
7. Then grease rice pot, make layer of half rice and spread potatoes.
8. Then add half crushed crushed.
9. Now mix food color in milk and put it with remaining rice.
10. Then put mint leaves and 2 lemon juice and simmer it.
11. When steam comes up, serve achari aloo ki biryani with yogurt raita.