STEP 1.Dry roast red chillies and coriander seeds till golden brown , then grind it along with other ingredients listed under ‘to grind’ to a fine paste with little water.Set aside.
STEP 2.Soak basmati rice for 15-20mins.
STEP 3.Chop the potatoes into half prick holes with a toothpick and add it along with the ingredients listed under ‘for the marinade’ and marinate for 15mins.
STEP 4.Then deep fry / toast them till golden brown, set aside.
STEP 5.Fry 1 onion chopped lengthwise to golden brown.Set aside.
STEP 6.Heat oil + ghee in a pressure cooker – add the items under ‘to temper’ then add onion, ginger garlic paste and fry till slightly browned then add tomato puree and cook till raw smell leaves.
STEP 7.Then add the coriander along with garam masala powder, saute for few mins till raw smell leaves then add roasted/fried potatoes and give a quick stir.
STEP 8.Add required salt.
STEP 9.Add the presoaked rice, then water and pressure cook for 3-4 whistles.
STEP 10.Once pressure releases fluff it up with a fork.
STEP 11.While serving garnish with fried onions and serve with onion raita / cucumber raita.
Nutrition value
236
calories per serving
4 g Fat5 g Protein44 g Carbs3 g FiberOther
Current Totals
Fat
4g
Protein
5g
Carbs
44g
Fiber
3g
MacroNutrients
Carbs
44g
Protein
5g
Fiber
3g
Fats
Fat
4g
Vitamins & Minerals
Calcium
19mg
Iron
< 1mg
Vitamin A
2mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
1mg
Vitamin B6
< 1mg
Vitamin B9
11mcg
Vitamin B12
0mcg
Vitamin C
10mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
24mg
Manganese
< 1mg
Phosphorus
68mg
Selenium
< 1mcg
Zinc
< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment