Aloo Dum Biriyani (Using Pressure Cooker)

Ingredients:
1.5 cups Basmathi / Sona Masuri Rice
1/2 - 3/4 KG Baby Potatoes
1/2 tsp Turmeric powder
1 large sized Onion
12 - 15 strands of Coriander leaves
8 - 10 strands of Mint leaves
1 - 2 Green Chillies
3 - 4 tsp Biriyani Masala powder ( I have used SRR(biriyani/pulav masala) and Priya brand)
1 tsp Ginger Garlic paste
1/2 tsp Cumin seeds
4 cloves
Few Cinnamon pieces
1 Ansi seed
2 Bay leaves
1 - 1.5 cups Yogurt / Curd
Salt to taste
10 - 15 broken Cashew nuts / Godambi
3 - 4 tsp Oil

1/4 cup Ghee

Recipe:
Peel the potatoes, prick them and put it in a bowl containing water. Drain the water and keep them aside.

Cut the green chillies into two halves. Chop Onion into thin slices. Chop coriander leaves and mint leaves into small pieces as shown in the picture below. Wash the rice in water and keep it aside.

Put 3-4 tsp oil in a pan and heat. Put the potatoes and fry them in medium flame for about 3-4 mins. 

Add 1/4 tsp turmeric, little amount of salt and mix them well. 

Fry this in low flame until they turn light golden in color as shown in the picture below.

Add cumin seeds, cloves, cinnamon pieces, bay leaves, ansi seed, cashew nuts, ghee and heat. Fry them in medium flame for about 1-2 mins. Add ginger garlic paste, green chillies and fry them for about 1-2 mins.

Add chopped onion and fry them in medium flame for about 4-5 mins. 

Add salt, 1/4 tsp turmeric powder, chopped coriander and mint leaves, biriyani masala and mix them well. Fry this in low flame for about 1-2 mins.

Add washed rice and mix them well. Fry this mixture in low flame for about 2-3 mins. 

Add the fried potatoes and mix them well.

Add the curd/yogurt and mix them well.

Add the water (3 cups for Sona Masuri Rice /  2 1/4 cup for Basmathi Rice), salt and mix them well and cook. (3 whistles - 2 whistles on high flame and 1 whistle on medium/low flame)

Remove the lid, once the pressure goes off and then mix well.

Serve hot along with any Raitha. The mentioned ingredients will serve around 4-5 plates of Biriyani.

Rice Tortilla / Tukkudi

Ingredients:
4 cups Rice flour
2 - 3 Red Chillies
5 - 6 strands of Curry leaves
2 tsp Kasuri Methi / Dried fenugreek seeds
1.5 - 2 tsp Oregano Mix
1/2 tsp Turmeric powder
1/2 tsp Chilly powder
Big pinch of Asafoetida
Salt to taste
2 - 3 tsp Chat Masala
Oil

Recipe:

Put curry leaves, red chillies in a mixer and crush them as shown in the picture below.

Put around 6 cups of water, salt, crushed red chillies, curry leaves, asafoetida, fenugreek leaves, oregano mix in a thick bottomed vessel and bring them to boil.

Add rice flour gently and mix them well, making sure that it doesn't make any lumps.

Transfer the dough to another vessel and keep it aside for about 20-30 mins. Make lemon sized balls as shown in the picture below.

Roll the ball like Chapathi using required amount rice flour as shown in the picture below.

Cut the rolled Chapathi into medium large sized diamond shaped pieces as shown in the picture below. Separate each pieces and place it in a paper or plate.

Keep oil in a thick bottomed vessel and heat. Put cut pieces in hot oil and deep fry until they turn golden in colour.

Sprinkle chat masala and mix them well.

When it is cooled to room temperature, keep it in an airtight container. Serve along with coffee or tea.