Kashmiri Dum Biryani

Name: Kashmiri Dum Biryani
Yield: 2 servings
Ingredients: 1 cup rice (about 200 grams); 4-5 potatoes; 1 teaspoon fennel powder; 4 tablespoons plain yogurt; 1/2 teaspoon food coloring; 1 teaspoon lemon juice; 3 tablespoons Kashmiri chili powder; 1/2 teaspoon red chili powder; 1/4 teaspoon turmeric powder; 1/2 teaspoon Kitchen King masala; 1/4 teaspoon garam masala; 1/4 teaspoon cumin powder; 1/2 teaspoon biryani masala powder; 1 pinch cumin seeds; 2 black cardamom pods; 3 green cardamom pods; 4 cloves; 2 bay leaves; 1 -inch cinnamon stick; Salt to taste; 1 small onion, sliced; 1 tablespoon cilantro, finely chopped; 4 tablespoons ghee; as needed Refined oil,

Navin Sinha @ns12081972

Ranchi, Jharkhand

Kashmiri Dum Biryani

Navin Sinha @ns12081972

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Ingredients

2 servings

1 cuprice (about 200 grams)
4-5potatoes
1 teaspoonfennel powder
4 tablespoonsplain yogurt
1/2 teaspoonfood coloring
1 teaspoonlemon juice
3 tablespoonsKashmiri chili powder
1/2 teaspoonred chili powder
1/4 teaspoonturmeric powder
1/2 teaspoonKitchen King masala
1/4 teaspoongaram masala
1/4 teaspooncumin powder
1/2 teaspoonbiryani masala powder
1 pinchcumin seeds
2black cardamom pods
3green cardamom pods
4cloves
2bay leaves
1-inch cinnamon stick
Salt to taste
1small onion, sliced
1 tablespooncilantro, finely chopped
4 tablespoonsghee
as neededRefined oil,

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Steps

1

Heat water in a pot. Add salt, bay leaves, 1/2 inch cinnamon stick, 1 green cardamom pod, and 2 green cardamom pods. Once the water is hot, add the washed rice. When the rice is about 80% cooked, remove from heat, drain the water, and set the rice aside.
2

Peel and wash the potatoes thoroughly. Use a fork to poke holes all over the potatoes so they cook through when frying.
3

Heat refined oil in a pan and fry the potatoes on low heat. When the potatoes are halfway fried, remove them. Once they cool, fry them again on low heat until golden brown. Transfer the fried potatoes to a plate.
4

In a bowl, mix yogurt, fennel powder, and half of all the spice powders. Mix well.
5

Heat 2 tablespoons ghee in a pan. Add bay leaves, cumin seeds, black and green cardamom pods, and cloves. Sauté, then add 2 tablespoons Kashmiri chili powder and the remaining spice powders. Sauté until the ghee starts to separate from the sides. Add the fried potatoes. Add salt and water as needed. Cover the pan. After about 5 minutes, remove the potatoes and gravy from the pan. The Kashmiri dum is ready.
6

Fry the sliced onion in a pan.
7

Spread 1 tablespoon ghee in a pan. Add a layer of cooked rice. Spread the Kashmiri dum mixture over the rice. Sprinkle chaat masala, biryani masala, and salt on top. Add another layer of rice. Again, sprinkle chaat masala, biryani masala, and salt.
8

Boil water in a pot. Place the pan with the rice mixture over the pot, cover with a lid, and cook on medium heat for about 10 minutes.
9

Mix the food coloring in 1 tablespoon milk and drizzle over the biryani. Add 1 tablespoon ghee, lemon juice, fried onion slices, and cilantro.
10

Kashmiri Dum Biryani is ready. Serve hot with raita.