Aloo Dum Biriyani

Name: Aloo Dum Biriyani
Total time: 3600 s
Yield: 2 servings
Cuisine: Indian
Ingredients: For Cooking rice-; 2 green cardamoms; 1 bay leaves; 1 tsp jeera (cumin seeds); 1 green chilli, slit; 1 tsp oil; 1 tsp black pepper; 4 cloves; For Cooking masala-; 2 tbsp oil; 2 tbsp butter; 1 big onion; 1 medium tomato; 2 green chillies, slit; 4 cloves; 2 green cardamom; 1 big cardamom; 1 star anise; 1 bay leaf; 1 tsp khus khus; 1 tsp Fennel seeds; Handful coriander leaves; handful mint leaves; For Marinating potatoes-; 2 tsp chilli powder; 2 tsp coriander powder; 1 tsp garam masala; 1/2 cup curd; 1 tsp lemon juice; 3 medium sized potatoes (cut into small pieces)

Nagarjun SreeKumar @cook_21559770

Aloo Dum Biriyani

Nagarjun SreeKumar @cook_21559770

Saved

Ingredients

1 hr

2 servings

For Cooking rice-
2green cardamoms
1bay leaves
1 tspjeera (cumin seeds)
1green chilli, slit
1 tspoil
1 tspblack pepper
4cloves
ForCooking masala-
2 tbspoil
2 tbspbutter
1big onion
1medium tomato
2green chillies, slit
4cloves
2green cardamom
1big cardamom
1star anise
1bay leaf
1 tspkhus khus
1 tspFennel seeds
Handfulcoriander leaves
handful mint leaves
ForMarinating potatoes-
2 tspchilli powder
2 tspcoriander powder
1 tspgaram masala
1/2 cupcurd
1 tsplemon juice
3medium sized potatoes (cut into small pieces)
3 tspginger garlic paste
ForSaffron milk-
5-6 strandssaffron
1/2 cupmilk
forOnion fry-
1big onion

Saved

Steps

1 hr

1

Soak the basmati biryani rice for 1/2 an hour in water.
2

In half a cup of milk soak 5-6 strands of saffron for half an hour.
3

Take a pan with a good amount of oil and fry one big onion. The onions should turn golden brown (not burnt). Keep aside.
4

In the same pan add the cut potatoes in oil and saute until the potatoes are golden brown. Keep aside.
5

For marination, in a vessel add half cup curd along with 2tsp coriander powder, 2tsp chilli powder, 1tsp garam masala, 1tsp lemon juice, 2 tbsp ginger garlic paste. Mix well and then add the fried potatoes. Keep aside and marinate it for half an hour.
6

Now take a pan and add water to cook the rice. In the water add 4 cloves, 2 cardamom, 1 bay leaf, 1tsp jeera, 1 green chilli (slit), 1tsp oil, 1tsp black pepper. Boil for 2 mins without the rice. Now add the soaked rice and boil until it is 90% cooked.
7

Now for cooking masala, In a pan add 2 tbsp butter and 2 tbsp oil. Add 4 cloves, 2 green cardamom, 1 big cardamom, 1tsp fennel seeds, 1tsp khus khus, 1/2 tsp hing powder, 2 slit green chillies, 1-star anise, 1 bay leaf. Saute for 15 sec. Now add 1 big onion cut lengthwise and saute until they become transparent. Add 1 medium size tomatoes and saute until they are cooked completely. Now, add the marinated potatoes and cook for 8 min in a closed lid.
8

Layering the biryani: take half part of the masala and keep aside. Take a large heavy bottom pan and spread the half portion of masala. Then spread half portion of the rice. Sprinkle some mint leaves, coriander leaves and some fried onions. Next again later it with the remaining masala and then followed by the remaining rice. Sprinkle the fried onion and add some coriander and mint leaves. Lastly, add the soaked saffron milk and 1 tsp ghee.
9

With a foil cover the pan and close it with a lid. On a low flame cook it for 20 mins.
10

After 20 mins open the lid and gently mix the rice and serve with raita