Potato, Tomato, and Coriander Leaves Biryani

1Begin by rinsing the basmati rice (2 cups) under running water until the water runs clear. Soak the rice in water for 30 minutes.

2In a large pot, heat ghee or oil over medium heat. Add the cumin seeds (1 teaspoon) and allow them to splutter.

3Add the sliced onions and sauté until they turn golden brown.

4Next, add the minced garlic (3 cloves), grated ginger, and green chilies (2). Cook for a minute until the raw aroma is gone.

5Now, add the diced tomatoes (2) and cook until they soften.

6Add the cubed potatoes (4), turmeric powder (1 teaspoon), garam masala (1 teaspoon), biryani masala (1 teaspoon), and salt. Mix well to coat the potatoes (4) with the spices.

7In a separate bowl, whisk the yogurt (½ cup) until smooth. Add the chopped coriander leaves (1 bunch) to the yogurt (½ cup) and mix well.

8Pour the yogurt (½ cup) mixture over the potato and tomato mixture. Stir gently to combine everything.

9Drain the soaked rice and add it to the pot. Mix gently without breaking the rice grains.

10Add enough water to cover the rice by about an inch. Bring to a boil.

11Reduce the heat to low, cover the pot with a tight-fitting lid, and let the biryani simmer for about 20-25 minutes or until the rice is cooked and the potatoes (4) are tender.

12Once done, fluff the biryani with a fork and serve hot garnished with fresh coriander leaves (1 bunch).

13Enjoy your flavorful Potato, Tomato, and Coriander Leaves (1 bunch) Biryani!