Tuesday, October 13, 2015



We are fond of baby potatoes in my house, and in this blog you will find recipes using baby potatoes in Urulai Idicha Masala ( Potato in Crushed Masala), and Semolina Roast Potatoes. I was quite excited, therefore, to make this dish adapted from Small Potato Biryani by Sharmilee in her popular website Sharmi's Passions.

We enjoyed the aromatic and delicious dish which we had with cucumber raita.

  • Baby Potatoes, 12, 
  • Basmati Rice, 1 cup 
  • Onion, medium-sized, 2  (chopped lengthwise)
  • Ginger Garlic Paste, 2 tsp
  • Tomato Puree, from 2 big tomatoes
  • Garam Masala Powder, 1/2 tsp
  • Water, 1 and 1/2 cups
  • Salt, to taste
  • Oil, to roast or deep fry
To Grind:
  • Coriander Seeds, 1 tsp
  • Red Chillies, 2
  • Coriander Leaves, 3/4 cup, loosely packed
  • Coconut Gratings, 3 tbsp
  • Green Chillies, 2
For the Marinade:
  • Thick Curd, 3 tbsp
  • Rice Flour, 1 and 1/2 tsp
  • Red Chilli Powder, 1/2 tsp
  • Garam Masala Powder, 1/4 tsp
  • Salt, to taste
To Temper:
  • Oil + Ghee, 2 tbsp
  • Cinnamon, 1/4 " piece
  • Cloves, 2
  • Cardamom, 1
  • Bay Leaf, 1 or 2

1. Wash and boil the baby potatoes. When they cool, peel them and prick them with a toothpick carefully, without breaking them. Marinate them for about 15 minutes with the thick curds, rice flour, red chilli powder, garam masala powder, and salt.
Once they are marinated, you can either deep fry them or lightly roast them as I did in a tawa.
Keep the roasted baby potatoes aside.

2. Wash and soak the basmati rice for about half-an-hour. Drain the water and keep aside.
3. In a pan, dry roast the red chillies and coriander seeds till golden brown
Next, grind the roasted red chillies and coriander seeds, in a mixer, along with coconut gratings, green chillies, and coriander leaves to a fine paste using a little water. Keep aside.
4.  Fry 1 onion chopped lengthwise until it is golden brown and keep aside for garnishing.
5. In a thick-bottomed non-stick pan, heat oil and ghee, when it gets heated add the whole spices ( cinnamon, cloves, cardamom, and bay leaf) and saute
6. To this, add the remaining onion, ginger garlic paste and fry till it turns golden brown
7. Add the tomato puree and cook till the raw smell goes
8. Add the ground paste ( prepared in Step 3 above) along with garam masala powder, and saute for a few minutes
9. Now, add the roasted/fried baby potatoes and mix it well
10. Add salt as required and then add the pre-soaked Basmati rice along with 1 and 1/2 cups of water. 11. Mix well and cook covered on medium/low flame till the rice is done
12. Finally garnish with fried onions ( see Step 4 above) and serve hot with onion/cucumber raita.

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