Aloo Biryani

Ingredients

 * ½ teaspoon saffron thread
 * 1½ 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 -- ½" cubes (about 8 oz/250g)
 * 2 tablespoons chopped mint
 * 1 tablespoon fresh ginger – minced
 * ½ cup plain low-fat yogurt
 * ¼ teaspoon salt
 * ¼ cup chopped cilantro
 * 1 onion -- thinly sliced

Directions

 * 1) Soak the saffron in a small bowl in 1 tablespoon of the boiling water for at least 10 minutes.
 * 2) Wash the rice under cold running water until the water runs clear.
 * 3) Drain, then place it in a medium-sized bowl, cover with water and soak for 30 minutes.
 * 4) Preheat the oven to 350 °F (180 °C) cooking (25 minutes) bring a large saucepan of water to a boil.
 * 5) Add the rice, stir well, and boil rapidly for 5 minutes.
 * 6) Drain.
 * 7) While the rice is cooking, heat the oil in a large, flameproof casserole dish over medium heat.
 * 8) Add the cloves and cinnamon and stir for 30 seconds.
 * 9) Add the potatoes and cook, stirring frequently, until golden, about 5 minutes.
 * 10) Remove from the heat.
 * 11) Sprinkle the mint and half of the ginger over the potato mixture.
 * 12) Spread half of the rice over the potato mixture.
 * 13) Place the yogurt, salt, saffron and saffron liquid in a small bowl.
 * 14) Combine well.
 * 15) Pour half of the yogurt mixture over the rice in the casserole dish.
 * 16) Sprinkle the remaining ginger, the cilantro and onion on top and cover with the remaining rice.
 * 17) Pour the remaining yogurt mixture over the rice.
 * 18) Pour the remaining boiling water down the side of the mixture.
 * 19) Cover and bake in the oven until the rice is tender and all of the liquid is absorbed, about 15 minutes.
 * 20) Loosen the edges of the cake from the casserole dish.
 * 21) Warm the serving plate.
 * 22) Put platter on top of casserole and turn the rice onto the plate.