Masalaydar Alu Briyani

This is Chef Shireen Anwer's recipe and it turned out soooooo yummy :-)

Ingredients
Rice ½ kg
Potatoes 750 gm
Bay leaf 1
Tomatoes chopped 3
Dried plum 10 (I used only 5)
Green chilies 12 small
Yogurt beaten 1 cup
Onion brown 1 cup
Coriander leaves ½ cup
Oil ¾ cup
Mint leaves ½ bunches
Kewra water 1 tsp (i used 2 table spoon rose water added one drop kewra essence)
All spice 1 tsp heaped
Salt (for rice) 3 tsp
Yellow color ¼ tsp
Turmeric powder ¼ tsp
Ginger garlic paste 3 tbsp
Black cumin seeds ½ tsp
Coriander powder 1 ½ tsp
Salt 1 ½ tsp
Chili powder 2 ½ tsp
 

Method
Heat ¾ cup oil in a pan, fry 1 cup onions, when light golden, 

Add 3 tbsp ginger garlic paste, 750 gm potatoes cut into big pieces, 3 chopped tomato, 12 small whole green chilies, 1 cup yogurt, 1 ½ tsp salt, 2 ½ tsp chili powder, ¼ tsp turmeric powder and 1 ½ tsp coriander powder, fry well till water dries.

Add 1 ½ cup water and cook till potatoes half done. 

Then remove oil from the curry and keep aside, add ½ cup chopped coriander, ½ bunches mint leaves, 1 tsp all spice powder, 1 tsp kewra and 10 dried plum, cook till all done.

Boil water with 3 tsp salt, ½ tsp black cumin seeds and 1 bay leaf, add ½ kg rice and boil till half done.

Drain and spread rice on top of potato mixture, add the oil which was taken out from the curry. 

Also spread yellow color on top, put to cook on high flame for 5 minutes, the lower heat completely and simmer for 15 min. mix well and serve hot.