Wash and soak rice for 20 minutes. In a pan add water, bay leaf, pepper corn, Salt and 1/2 tsp oil. Once it comes to boil add soaked rice to it.

When the rice is cooked 60% strain it. Wash and peel baby potatoes.. Boil it for 8-10 minutes with little bit of salt and pinch of turmeric. In a bowl take curd, add all dry spices and ginger garlic paste. Mix well.

Marinate potatoes into this marination for 15-20 minutes. In a deep vessel add ghee. Make a layer of potatoes with some marination. Add birista to it.

Spread one layer of rice over it. Again layer potatoes and marination, sprinkle some birista. Add layer of rice. Sprinkle some birista and pour 1 tbsp ghee. Saffron soaked in milk and kevra water can be used here but have skipped due to summer.

Cover pan with dish. Make roll from kneaded flour and seal the vessel. Put it on tava and cook on medium low flame for 15-20 minutes..

Take care while removing seal. Take out biriyani in serving bowl. Add chopped onion and tomato to curd. Season it with salt and pepper.

Serve hot dum biriyani with raita or salan..