Aloo Biryani w/ Raita

The biryani recipe is adapted from Betty Crocker's Indian Home Cooking, I change very few things here and there...

Ingredients for potato dumplings:

• 3 medium (1 pound) potatoes, peeled and cooked
• 1/2 cup besan
• 1 teaspoon garam masala
• salt, to taste
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• handfull fresh cilantro, chopped
• vegetable oil, to deep fry

Ingredients for rice:

• 1 1/2 cups basmati rice, rinsed till water runs clear
• 3 tablespoons vegetable oil
• 1/2 cup whole, raw cashews
• 1/2 cup golden raisins
• 1 teaspoon cumin seeds
• 6 inches of cinnamon stick
• 6 cardamom pods, split open
• 2 medium onions, halved and sliced
• 2 1/2 cups water
• salt to taste
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric

To assemble potato dumplings:

Mash potatoes in medium bowl. Stir in remaining ingredients except the vegetable oil. Divide into approximately 10 - 12 pieces. Shape each into a ball and flatten slightly. Set aside.

Heat oil in medium frying pan and drop dumplings into hot oil, frying, turning once, until golden brown. Remove with slotted spoon and drain on paper towels. Set aside.

To make rice:

Heat oil in large saucepan over medium-high heat. Add cashews, fry 10 - 20 seconds till golden. Remove with slotted spoon, drain and set aside. Add raisins to pan, fry 20 - 30 seconds until raisins plump up. Remove with slotted spoon, drain and set aside. Add cumin seed, cinnamon sticks and cardamom pods to hot oil and sizzle 15 - 30 seconds. Mix in onions; stir-fry 3 - 4 minutes or until onions are golden brown. Add rice, stir gently, and add 2 1/2 cups cold water and salt. Heat to boiling, stirring once; reduce heat to medium-high. Cook uncovered, 5 - 6 minutes, until almost all the water has evaporated. Remove from heat. Divide partially cooked rice in half. Mix paprika into one half and turmeric into another. Set aside.

To assemble:

Heat oven to 350ºF. Spray a large casserole with cooking spray. Spread turmeric rice evenly in casserole. Arrange dumplings as second layer. Top with paprika rice as third layer. Sprinkle in a bi of water, cover, and bake 40 - 45 minutes until rice has finished cooking. Serve with roasted cashews and raisins.

For raita I combined fat-free yogurt with a few grated radishes (my new favorite addition,) some spring onions, cilantro, tomatos, salt, pepper, and water for the right consistency. I fry a bit of mustard seeds in oil and add that to finish.

And no recipe for the vanilla jamun's... Just a picture ;)