Step 1

Rinse 1.5 cups basmati rice (300 grams) very well in water till the water runs clear of starch. Soak rice grains in enough water for 30 minutes.

Step 2

On a medium to high flame, bring to boil 5 cups water, 1 teaspoon salt, 1 small to medium tej patta, 2 cloves, 2 green cardamoms, 1 inch cinnamon, 3 to 4 strands of mace.

Step 3

When the water comes to boil, add the rice. Do not reduce the heat and cook the rice.

Step 4

Cook rice till its ¾th done or 75% cooked. Check the doneness by biting a few grains of rice. You should get a slight bite in the rice.

Step 5

Then drain all the water from the rice in a colander. If you want you can even rinse the cooked rice with fresh water. Keep aside.

Step 6

In a chutney grinder jar or small grinder, take 2 green chillies, ¼ cup chopped coriander leaves, 2 tablespoons chopped mint leaves, ½ inch ginger (roughly chopped), 5 small to medium garlic (roughly chopped).

Step 7

Add ⅓ cup fresh curd (yogurt).

Step 8

Grind or blend to smooth or a semi fine paste. Keep aside.

Step 9

Heat 3 tablespoons ghee (clarified butter) in a pan.

Step 10

When the ghee becomes hot, add peeled baby potatoes (250 grams or 12 to 15 baby potatoes). If the potatoes are large, then halve or quarter them and then add.

Step 11

Fry the potatoes on medium heat till they are 90% cooked or almost cooked.

Step 12

Remove with a slotted spoon and place the potatoes on kitchen paper towels.

Step 13

Next add 15 cashews in the pan and fry till the cashews become golden. Remove and keep aside.

Step 14

Next add ½ tablespoon raisins and fry till they become plump. Remove and keep aside.

Step 15

In the same pan now add the following spices - 1 inch cinnamon, 3 green cardamoms, 2 cloves, 1 black cardamom and 1 small to medium tejpatta. The oil will be hot, so the spices will crackle as soon as you add them.

Step 16

Quickly add 1 cup tightly packed thinly sliced onions.

Step 17

Begin to saute the onions on low to medium flame stirring often till they turn golden or caramelize.

Step 18

Then quickly remove half of the fried onions from the pan.

Step 19

Keep the fried onions aside along with remaining fried ingredients.

Step 20

Now add ½ cup chopped tomatoes

Step 21

Sauté the tomatoes till they turn mushy.

Step 22

Keep the flame to a low and add ½ teaspoon turmeric powder, ½ teaspoon red chilli powder, 1 teaspoon coriander powder and 1 teaspoon biryani masala powder or garam masala powder. Mix very well.

Step 23

Then add the ground paste. mix very well and saute the masala till you see oil releasing from the sides.

Step 24

Now add ½ cup water. season with salt as per taste. Mix very well.

Step 25

Add half of the fried potatoes and mix again.

Step 26

Simmer the gravy on a medium flame for  8 to 9 minutes or till the gravy thickens a bit. Keep aside.

Step 27

When the gravy is cooking, soak 1 pinch of saffron (kesar) in 3 tablespoons warm water. Keep aside.

Step 28

Now take half of the gravy and layer it in thick bottomed pan.

Step 29

Layer half of the rice.

Step 30

Next add some of the fried potatoes, cashews and raisins. layer with some of the fried onions.

Step 31

Add half of the saffron dissolved water.

Step 32

Repeat the gravy, rice, fried potatoes, onions, cashews and raisins layer. Add the remaining saffron soaked water. Also add 2 teaspoons rose water or kewra water.

Step 33

Seal the pan with aluminium foil.

Step 34

Cover the pan with its lid and place it on a preheated tava or griddle. Preheat the tawa on a low to medium flame for 5 minutes before you place the pan.

Step 35

Dum cook potato biryani on low flame or sim for 30 minutes. If baking – preheat the oven to 180 degree celsius and then bake in a preheated oven for 25-30 minutes. Please remember to use an oven proof glass utensil like the pyrex bowl for baking in the oven. You will have to assemble the biryani as mentioned above in the ovenproof utensil. Cover with aluminum foil or the pyrex bowl lid and then bake.

Step 36

Give a resting time of 5 to 7 minutes and check the biryani.

Step 37

If you see a lot of gravy in the biryani, then cover and continue to dum cook. There should be no liquid or gravy at the bottom of the pan.

Step 38

If there is some gravy, then seal again and continue to dum cook for some more minutes.

Step 39

You can garnish with some mint or coriander leaves if you want. Serve the potato biryani hot or warm with your favorite raita or salan or biryani shorba or curd.