Aloo Dum Biryani

Name: Aloo Dum Biryani
Cuisine: Indian
Ingredients: 200 gm Basmati Rice (washed and soaked for 20 mins); 2 medium size Potatoes (peeled Washed and cutted into half); as needed Oil For frying Potatoes; as needed water For cooking Rice; 1 tbsp Oil / Ghee; to taste Salt; 3 Green Cardamom; 1 Black Cardamom; 1 Bay leaf; 1 inch Cinnamon Stick; 2 tsp Mint leaves; 2 tsp lemon juice; 3 tbsp ghee; 1 tsp cumin seeds; 1 Bay leaf; 1 inch Cinnamon stick; 1 tbsp Ginger Garlic paste; 2 medium size Chopped tomato; handful Salt; 1 tsp Red chilli Powder; 1/2 tsp kashmiri Red chilli powder; 1/2 tsp Turmeric powder; 2 tsp Coriander powder; 1/2 tsp Garam Masala; 1/2 cup Barista(fried onion); 1/2 cup Yoghurt; 4 gm Mix powder of Mace, Nutmeg, Black pepper, Green Cardamom; 3 tsp Chopped Coriander leaves for Garnish; 2 tsp mint leaves for Garnish; 1 1/2 pinch saffron in 2 1/2 luckwarm milk

Sourav Gupta @cook_23334452

India

It is a biryani which made by dum method at last which work is to seal all the flavors & aroma and gives you a wonderful experience.

Sourav Gupta @cook_23334452

India

It is a biryani which made by dum method at last which work is to seal all the flavors & aroma and gives you a wonderful experience.

Saved

Ingredients

200 gmBasmati Rice (washed and soaked for 20 mins)
2medium size Potatoes (peeled Washed and cutted into half)
as neededOil For frying Potatoes
as needed water For cooking Rice
1 tbspOil / Ghee
to tasteSalt
3 Green Cardamom
1Black Cardamom
1 Bay leaf
1 inchCinnamon Stick
2 tspMint leaves
2 tsplemon juice
For Biryani Gravy
3 tbspghee
1 tspcumin seeds
1 Bay leaf
1 inch Cinnamon stick
1 tbspGinger Garlic paste
2medium size Chopped tomato
handfulSalt
1 tspRed chilli Powder
1/2 tspkashmiri Red chilli powder
1/2 tspTurmeric powder
2 tspCoriander powder
1/2 tspGaram Masala
1/2 cupBarista(fried onion)
1/2 cupYoghurt
4 gmMix powder of Mace, Nutmeg, Black pepper, Green Cardamom
3 tspChopped Coriander leaves for Garnish
2 tspmint leaves for Garnish
1 1/2 pinchsaffron in 2 1/2 luckwarm milk

Saved

Steps

1

Wash and soak Basmati Rice for 20 mins.
2

Wash, peeled & cut the potatoes into half and fry in ghee (Not boil the potatoes because it will cook 15% while frying, 60 % in gravy & 15% in dum). When potatoes are done with frying then put it side.
3

In 1 ltr. Water add bay leaf, mint leaves, Green Cardamom, Black Cardamom, Cinnamon Stick, Ghee & oil, Lemon Juice, and salt. Then boil the water and put soaked rice and cook it on slow flame. Cook it 80 to 85%.
4

For Gravy:-
5

In Hot ghee temper Cumin seeds, Cinnamon stick, Bay leaf then add Ginger&Garlic paste cook it, after that add chopped tomatoes and salt, red chilli powder, kashmiri red chilli powder, Turmeric powder, Coriander powder, Gharam Masala. When the tomatoes melt add Barista and yoghurt and then add fried potatoes and cook until potatoes cooked until 85% and oil comes on top.
6

Once gravy become thick and cooked now start layer your biriyani.
7

For layering:-Take out your half gravy and potatoes.
8

Now put first 50% of your gravy & 50% of Rice and coriander leaves, mint leaves, Mix powder, Barista, saffron..
9

Again repeat 2nd layer of it then cover it and seal with dough and put on slow flame for 15 - 20 mins.
10

Once it done serve it hot.
11

And become cool