Aloo Biryani

Ingredients

 * 1/2 teaspoon saffron threads
 * 1 1/2 cups boiling water
 * 2 cups basmati rice -- or other long-grain rice -- dry measure
 * 2 tablespoons vegetable oil
 * 4 cloves
 * 1 stick cinnamon
 * 2 potatoes -- 1/2" cubes (about 8 oz/250g)
 * 2 tablespoons chopped mint
 * 1 tablespoon fresh ginger – minced
 * 1/2 cup plain low-fat yogurt
 * 1/4 teaspoon salt
 * 1/4 cup chopped cilantro
 * 1 onion -- thinly sliced

Directions
Soak the saffron in a small bowl in 1 tablespoon of the boiling water for= at least 10 minutes. Wash the rice under cold running water until the water runs clear. Drain,= then place it in a medium-sized bowl, cover with water and soak for 30= minutes. Preheat the oven to 350=B0F (180=B0C) COOKING (25 minutes) Bring a large saucepan of water to a boil. Add the rice, stir well, and= boil rapidly for 5 minutes. Drain. While the rice is cooking, heat the oil in a large, flameproof casserole= dish over medium heat. Add the cloves and cinnamon and stir for 30 seconds. = Add the potatoes and cook, stirring frequently, until golden, about 5= minutes. Remove from the heat. Sprinkle the mint and half of the ginger= over the potato mixture. Spread half of the rice over the potato mixture. Place the yogurt, salt, saffron and saffron liquid in a small bowl.= Combine well. Pour half of the yogurt mixture over the rice in the= casserole dish. Sprinkle the remaining ginger, the cilantro and onion on top and cover= with the remaining rice. Pour the remaining yogurt mixture over the rice. Pour the remaining boiling water down the side of the mixture. Cover and= bake in the oven until the rice is tender and all of the liquid is= absorbed, about 15 minutes. Loosen the edges of the cake from the casserole dish. Warm the serving= plate. Put plater on top of casserole and turn the rice onto the plate.