Potato Biryani is almost similar to Vegetable Biryani that i have shared earlier. This is a Spicy Variety rice that is prepared with spicy Potatoes. Potato Biryani in Pressure Cooker is a Pretty easy recipe. Except for some cutting and Chopping this can be prepared in just 30 minutes time. It is an excellent lunchbox recipe. . Here goes the recipe...

Potato Biryani

Prep time: 30 Min	\| Cook time: 30 Min	\| Total time:60 Min
Recipe type: Main Course	\| Cuisine: Indian	\| Yield / Serves: 2
Taste: Spicy

Ingredients:

For Marination Masala:
Chopped Potatoes – ¾ Cup
Curd / Yogurt – 3 Tablespoon
Garam Masala – 2 Teaspoon
Rice Flour – 1 Tablespoon
Salt – To Taste

To Tamper:
Oil – 1 Tablespoon
Cloves – 2
Star Anise – 1
Cinnamon – 1 inch stick
Black Stone flower – 1
Bay Leaves – 1

Other Ingredients:
Oil – For Deep Frying Potatoes
Onion – 1 Sliced for Garnishing
Onion – 1 Chopped
Tomato – 1 Chopped
Ginger Garlic Paste - 1 tablespoon
Mint Leaves – Fistful
Coriander Leaves – Fistful
Basmati Rice – 1 Cup
Water – 1 and ¼ Cup
Curd / Yogurt – 3 Tablespoon
Garam Masala – 2 teaspoon
Turmeric Powder – ½ Teaspoon
Salt – To taste

Step by Step Photos on how to make Potato Biryani:

Add Yogurt, Garam Masala, Salt, Rice Flour in a bowl and Mix them well. Add the Chopped Potatoes and mix them well. Let it marinate for 15 minutes.
After 15 minutes take the potatoes and deep fry them. Set them aside.
Heat oil in a frying pan. Add the sliced onion and saute it until golden brown.Set this aside and allow it to cool down. Add the oil again and tamper the spices mentioned under to tamper section. Once nice aroma comes out add in the chopped onion.
When the onion turns glossy add in the chopped tomatoes. When the tomatoes turn mushy add in the ginger garlic paste. Add in the Coriander leaves.
Add in the Mint leaves and saute them until nice aroma comes out. Add in the Yogurt and saute them well.
Add in the Turmeric powder and Garam Masala. Cook them until raw smell goes off. Add in the deep fried potatoes and mix them well.
Wash and soak the basmati rice in water for 20 minutes. Drain the water and add the bamati rice.
Add Water and salt to taste. Pressure cook for 2 whistles. After the first whistle simmer the flame. Switch off the flame after 2 whistles. Wait until the pressure of the cooker release on its own. Open the pressure cooker garnish with the sauted onion.
Potato Biryani is now ready to serve.