Not only are carrot and potatoes a popular choice among the many vegetables of Maharashtra, but also among those that lens themselves to a variety of flavors. A royal rice preparation it is popular at many dinners and lunches especially party celebrations. Carrot and potato biryani is a favorite with children and adults alike. The rice could be eaten plain or with any dal of your choice. You could experiment with the vegetable portion by adding French beans, drumsticks and even yam. The rice is a wholesome meal and offers you all the starch and vitamin requirement on you diet chart in one go!
Ingredients:
1/2kg diced carrots and potatoes
4 cups of basmati rice (only basmati rice is preferred)
4 cups water
3 big sliced onions
3 big sliced tomatoes
10 green chilies
1 1/2 inch garlic piece
10 garlic cloves
1 tbsp. coriander and mint leaves
1 pinch saffron
1 pinch turmeric
1 bay leaf
1 stick cinnamon
5 cloves
Ghee or oil
Salt
Popular Accompaniments:
The carrot and potato biryani is a hit throughout Maharashtra. The dish is a must have at family get-togethers and it is not uncommon to see many a Maharashtrian woman add to the flavor by throwing in portions of the state’s goda and kala masala powders or special spice mixes. You can make non spicy version for the children as you can temper with a tangy spicy flavor for the adults. The biryani is enjoyed with lentil preparations as well as vegetarian and non-vegetarian gravies. The carrots and potatoes go well with add-ons like deep fried spinach sheds and even shredded snow cabbage, as garnish.
Preparation:
Clean and wash rice.
Add together garlic, ginger and chilies and grind to make a paste.
Fry sliced onions in oil until dark brown and keep aside.
Main Cooking:
In the same pan, add the ginger, garlic and chilly paste and fry for around 5 to 6 minutes.
Add all the spices and saffron and turmeric powders.
Add the carrot and potatoes and fry for sometime till half cooked only.
Add the rice, water and cover and stir occasionally.
Cook until rice is done on a low flame.
Presentation:
Garnish with fried onions, mint and coriander leaves and serve hot with curd and onion raita. The dish is also served along with a green salad and/or just about any gravy meal accompaniment.
