برياني البطاطا

We fry the onion in deep hot oil until it turns brown, then set it aside.

In the same oil, we fry the potatoes until they reach the desired stage, then set them aside.

Before the potatoes cool down, we add the spices, yogurt, coconut milk, saffron infusion, coriander, mint, and salt, then mix everything thoroughly.

We set the mixture aside for half an hour.

In a pot, we heat butter, garlic, and crushed ginger until their aroma rises.

We add curry leaves and roast them until their fragrance is released.

We add the potatoes after removing them from the marinade and stir for 3-4 minutes.

Add the rest of the marinade and some of the fried onions.

We stir for 10 minutes.

We remove the potatoes and set them aside

Add the 3/4 cooked white rice to the remaining ingredients and stir well.

We start layering: coriander, mint, onion, and a layer of rice.

Then, we add a layer of mixed vegetables, coriander, mint, onion, and potatoes.

We add a final layer of rice, coriander, mint, fried onion, and the saffron and rose water infusion.

We cover the pot on low heat for half an hour.