Wash the rice and soak 10 minutes.
Meanwhile cut half onion into slices and cut the potato into small sticks.
Stir-fry in a pan with the peanuts and two tablespoon of oil, until tender.
Cook the rice with the cloves, bay leaf, cinnamon and a teaspoon of oil.
Mince to a paste the coriander, the green and red chilies and the ginger.
Season the rice with the vegetables, turmeric powder and hot paste.
Fry the half onion until golden brown.
Garnish the biryani with the onion and serve hot.
Yellow Biryani
Serves two:
160g basmati rice
2 cloves
1 bay leaf
1 pinch of cinnamon
1 tsp. Oil
1 onion
1 tbsp peanuts
1 potato
1 tsp turmeric (haldi)
2-3 sprigs of coriander
3 mild green chilies
1 red hot chili
1 small piece of ginger