aloo dum biryani recipe | dum aloo biriyani | potato dum biryani

Method30 steps

1. 1

   Step 1: Peel the 16 baby potatoes. Rinse the basmati rice (1 cup) and soak it in separate water for at least 20 minutes while preparing the potatoes and marinade.

   Soak basmati rice · 20 minUses 16 baby potato · 1 cup basmati rice (soaked 20 minutes) · water for rinsing and soaking rice

2. 2

   Step 2: heat 2 tbsp oil and roast baby potatoes on medium flame.

   Uses 2 tbsp oil · sixteen peeled baby potatoes

3. 3

   Step 3: roast until potatoes turn golden and crisp.

   Uses peeled potatoes in two tablespoons hot oil

4. 4

   Step 4: keep the roasted potato aside.

   Uses potatoes roasted golden and crisp

5. 5

   Step 5: in a small blender take handful mint, handful coriander, 3 clove garlic, 1 inch ginger and 1 chilli.

   Uses mint leaves · fresh coriander · 3 clove garlic · 1 piece fresh ginger · 1 chilli

6. 6

   Step 6: blend to smooth paste adding ¼ cup water.

   Uses ¼ cup water · mint, coriander, garlic, ginger and chilli in blender

7. 7

   Step 7: transfer the masala paste into a small bowl.

   Uses herbs blended with quarter cup water

8. 8

   Step 8: also, add 1 cup curd, ½ tsp coriander powder, ½ tsp chilli powder, 1 tsp kasuri methi, 2 tbsp biryani masala, 2 tsp lemon juice and ½ tsp salt.

   Uses 1 cup curd / yogurt · ½ tsp coriander powder · ½ tsp kashmiri red chilli powder · 1 tsp dried fenugreek leaves (kasuri methi) · 2 tbsp biryani masala · 2 tsp lemon juice · ½ tsp salt · smooth fresh herb paste

9. 9

   Step 9: mix well making sure all the spices are well combined.

   Uses green paste mixed with yogurt, ground spices, lemon and marinade salt

10. 10

    Step 10: Add the roasted potatoes to the yogurt-herb marinade, mix gently, cover and marinate for 30 minutes.

    Marinate aloo · 30 minUses well mixed biryani marinade · sixteen golden roasted potatoes

11. 11

    Step 11: firstly, in a large vessel take 6 cup water.

    Uses 6 cup water

12. 12

    Step 12: Add the rice spices:2 green cardamom pods, 4 whole cloves, a 1-inch cinnamon piece, 2 bay leaves and ½ tsp black pepper.

    Uses 2 pods green cardamom · 4 whole cloves · 1 piece cinnamon stick · 2 bay leaves · 0.5 tsp black pepper · six cups water in large vessel

13. 13

    Step 13: also add 1 tsp salt, 2 tsp oil and 1 chilli

    Uses 1 tsp salt · 2 tsp oil · 1 chilli (slit) · rice water with cardamom, cloves, cinnamon, bay and pepper

14. 14

    Step 14: boil for 2 minutes or until flavours is in the water.

    Boil flavored rice water · 2 minUses whole spiced water with rice salt, oil and slit chilli

15. 15

    Step 15: Drain the soaked basmati rice and add it to the boiling spiced water.

    Uses seasoned water boiled two minutes · one cup basmati rinsed and soaked at least twenty minutes, then drained

16. 16

    Step 16: boil for 3 minutes or until rice is half cooked. do not cook fully.

    Parboil biryani rice · 3 minUses soaked basmati added to boiling water

17. 17

    Step 17: drain off the rice and keep aside.

    Uses basmati parboiled three minutes until half cooked

18. 18

    Step 18: firstly, in a large kadai heat 2 tbsp oil and 2 tbsp ghee.

    Uses 2 tbsp oil · 2 tbsp ghee / clarified butter

19. 19

    Step 19: add 1 bay leaf, 4 cloves, 1 mace, 2 pods cardamom, 1 black cardamom, ½ inch cinnamon, 1 star anise, ½ tsp shah jeera and pinch hing. saute on low flame.

    Uses 1 bay leaf / tej patta · 4 whole cloves · 1 mace / javitri · 2 pods green cardamom · 1 black cardamom · 1 piece cinnamon stick · 1 star anise · ½ tsp shah jeera

20. 20

    Step 20: now add 1 onion and 1 tsp ginger garlic paste.

    Uses 1 onion (sliced) · 1 tsp ginger garlic paste · whole gravy spices sizzling in oil and ghee

21. 21

    Step 21: saute until the onions turn golden brown.

    Uses sliced onion and ginger-garlic paste in tempered spices

22. 22

    Step 22: further, add 1 tomato and saute until it turns soft and mushy.

    Uses 1 tomato (finely chopped) · gravy onions browned with ginger-garlic paste

23. 23

    Step 23: now add in the prepared marinated mixture, 3 tbsp peas and ½ tsp salt.

    Uses 3 tbsp peas · ½ tsp salt · tomato sauteed in browned onion spices · roasted potatoes marinated thirty minutes in yogurt-herb mixture

24. 24

    Step 24: mix well making sure everything is well combined.

    Uses marinated potatoes, peas and gravy salt in tomato-onion base

25. 25

    Step 25: cover and cook for 8 minutes or until ghee floats on top.

    Cook potato gravy covered · 8 minUses well mixed potato pea gravy

26. 26

    Step 26: Scatter 2 tbsp fried onions over the cooked potato gravy, then spread the drained half-cooked rice on top.

    Uses 2 tbsp fried onions · potato gravy cooked covered eight minutes · half cooked rice drained from boiling water

27. 27

    Step 27: Top with the chopped coriander (2 tbsp) and mint, ½ tsp biryani masala, saffron milk (¼ cup), 1 tsp ghee and the remaining 2 tbsp fried onions.

    Uses 2 tbsp fresh coriander · 2 tbsp mint leaves · ½ tsp biryani masala · ¼ cup saffron milk · 1 tsp ghee / clarified butter · remaining 2 tbsp fried onions · potato gravy with first two tablespoons fried onions and drained rice

28. 28

    Step 28: Seal the pot with aluminium foil and cover tightly with a lid.

    Uses rice layered with herbs, spice, saffron milk, ghee and remaining fried onions

29. 29

    Step 29: Cook over low heat for 20 minutes, until the rice is cooked through and the potatoes are tender.

    Dum simmer rice · 20 minUses layered biryani sealed with foil and lid

30. 30

    Step 30: Serve the cooked potato dum biryani with raita and sliced onion if desired.

    Uses rice cooked through and potatoes tender after low heat dum