Biryani stuffed baked jacket Potatoes
Biryani stuffed baked jacket Potatoes recipe is biryani and potato lover's delight. That's such an unique way to serve biryani
Servings 2
Ingredients
- Rice 1/4 cup
- Carrots 1 medium
- French beans 5
- Green fresh/frozen peas 1/8 cup
- Cabbage chopped 1/8 cup
- Onions chopped 1
- Green cardamoms 2
- Black cardamom 1
- Cloves 4
- Cinnamon 1/2 inch stick
- Bay leaf 1
- Cumin/jeera 1/2 teaspoon
- Ginger-garlic paste 1 tablespoons
- Turmeric powder 1 teaspoon
- Red chilli powder 1 tablespoon
- Coriander powder 1 tablespoon
- Yogurt 1/2 cup
- Kevda water 1/2 teaspoon
- Saffron kesar a few strands soaked in warm milk
- Garam masala powder or Biryani powder 1 teaspoon
- Salt to taste
For jacket potatoes:
- 2 big size potatoes
- 1/2 cup hung curd
- Red chilli powder 1/2 t.spoon
- Kitchen king masala 1/2 t.spoon
- Turmeric powder 1/2 t.spoon.
- Salt to taste
- Butter 2 table spoons
Instructions
To prepare jacket potatoes
- To begin with, wash, clean and pat dry the potatoes with a kitchen towel.
- Very lightly scrape potatoes with knife. Cut potatoes horizontally into two halves.
- Scoop out the potato halves from the center with help of steel spoon. Keep aside. Now make marinade for potatoes.
- Mix curd, salt, red chilli powder and kitchen king masala podwer and 1 table spoon butter. Marinate scooped potatoes and their caps for 2 hours.
To prepare Rice
- Boil rice in 1 cup of salted boiling water with two green cardamoms, one black cardamom, 2 cloves, half inch stick of cinnamon, until rice is cooked 75%.
- Drain excess water, rinse it with tap water and set aside.
To prepare vegetables
- Heat a non-stick pan. Add the remaining green cardamoms, cloves, black cardamom and cinnamon along with bay leaf and cumin seeds and roast on slow flame.
- Add onions, carrot, cabbage French beans and green peas. Sprinkle salt, cover and cook on medium heat for two minutes.
- Add ginger-garlic paste and stir. Cover and cook for two minutes. Add turmeric powder, red chilli powder.
- Add coriander powder and cook. Put off the flame. Cool it a bit.
- Whisk yogurt with rose water & saffron in a bowl. Add a little water or milk to whisk well. Add garam masala powder. Now add this to sauted Vegetables and simmer for two minutes.
- Mix rice into vegetables that were prepared beforehand and mix with very light hand. Vegetable Biryani is ready.
To assemble
- Fill prepared biryani rice in potatoes. Sprinkle some rose water and saffron milk mix on top of rice. Close potatoes with the caps.
- Apply good quantity of butter,stick coriander leaves on the top of potato cap.
- Arrange in the tray with parchment paper beneath. Preheat the oven on 200 degrees for 10 minutes. Bake for 60 minutes or more on 200 degree C.
- Insert a knife and check if potatoes are baked. They should look crispy and golden on outside upon baking. Serve hot with choice of your dip.