peel and wash the potatoes if using small - medium potatoes, quarter or halve them
Add them to bowl. Add water and salt. Mix well. Rest aside for 15-20 minutes. drain excess water and keep it aside
Now deep fry them over medium heat for 2-3 minutes. Drain excess oil and keep it aside
Heat 1 -2 tbsp oil in pressure cook. Add 1 tsp red chilli powder and 1/2 tsp turmeric. Mix well. Do not burn the spices
Add potatoes and shallow fry for 2 minutes. Note potatoes take longer time to cook than rice hence this is process to ensure potatoes get cooked in Biryani and yet retain its shape
Keep the potatoes aside
In a bowl, add curd , chili powder, turmeric, Biryani masala, fennel powder, ginger garlic paste, besan and salt. Whisk well until well combined
Clean and soak rice for 30 minutes. Drain excess water and keep it aside
Heat ghee in pressure cooker
Add whole spices like cinnamon, cloves, Cardamom, bay leaf, star anise and saute for 1 min
Add curd mix and gently mix well
Cook over low medium heat as we do not want curd to curdle. Once it's hot, place the potatoes on curd mixture. Spread them evenly
Now evenly spread rice without disturbing layer below
Sprinkle chopped coriander leaves and mint leaves on top
Drizzle saffron milk on top
Now sprinkle fried onions, cashews and raisins on top
Without disturbing layer of rice and potatoes, add water. You can add additional salt if required
Now pressure cook for 2 whistles over medium heat
Once steam is released, gently fluff with fork without breaking the grains
Serve delicious Biryani warm with raita and salan
