Dum ki Aloo biryani

Aloo ki dum biryani

My favourite version of a Vegetarian,

Potato biryani is adapted from our Hyderabad way of making a biryani , its a flavorful & delicious dum biryani , layered with partially cooked potatoes & cooking them in a dum , layered with semi cooked rice ....

A biryani is always made with aged ( older the rice grain the better the result ) basmati rice, spices, potatoes & indian herbs !!

Biryani is essentially made with either chicken or mutton and is a favourite Indian festive dish , made all the way from the middle east to Malaysia , with its variations in every country, adapting to the food preference & tastes .

This aloo biryani is amazingly delicious and is a favourite with family & friends !

There are many different kinds of vegetarian biryanis but this one is rich in tastes & has a great aroma .

The potatoes absorb all the flavors of the marinade and taste better than the regular vegetables biryani!

serve with cucumber , chilli pickle !

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Ingredients:-

• I 1/2 to 2 kg potato (

• 1/2 tsp salt

• 1 tsp turmeric powder

For Barista ( fried onions )

2 kgs onion slice finely

2 cups sunflower oil ( to fry the onions & potatoes )

marination for Aloo / masala

• handful mint / pudina

• handful coriander

• 5-6 green chillies slit

• A full handful of crispy fried onion

• 1-2 onions , sliced

• 3-4 chopped tomatoes

• 1 Table spoon coriander powder

• 1 tsp kashmiri red chilli powder

• 1 tsp jeera powder

• tbsp oil

• 1 bay leaf / tej patta

• 4 cloves / lavang

• 1 mace / javitri

• 2 pods cardamom

• 1 black cardamom

• ½ inch cinnamon

• 1 star anise( optional )

• ½ tsp shah jeera

• 1 Tablespoon garlic paste

• 1 tsp ginger paste

• 1 tsp garam masala powder 2 tsp lemon juice

• 1-2 tsp salt ( as per taste )

FOR RICE:

• 6 cup water

• 2 pods black cardamom

• 2-4 green cardamom

• 4 cloves / lavang

• 1 inch cinnamon

• 2 bay leaf / tej patta

• 1/2 tsp pepper

• 1/2 tsp shahi jeers

• 1 tsp salt

• 1 Tablespoon oil

• 2 cup basmati rice, soaked 5 minutes

Ingredients - FOR LAYERING:

• 1 cups of fried onion / barista

• 1/4 cup coriander, finely chopped

• 1/4 cup mint / pudina, finely chopped

• ¼ cup saffron milk

• 1 tablespoon ghee

• fry the marinated in turmeric & salt Potatoes ( for minimum 30 minutes) till they turn golden yellow and crisp

• keep the fried potato aside.

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

• blend to smooth paste adding ¼ cup water.

• transfer the masala paste into a small bowl.

• add ½ tsp coriander powder, ½ tsp chilli powder, 2 tbsp biryani masala, ( garam masala ) 2 tsp lemon juice and ½ tsp salt.

• mix well making sure all the spices are well combined.

• add the fried aloo and give a good mix. cover and marinate till rice is ready .

BIRYANI RICE PREPARATION:

• firstly, in a large vessel take 6 cup water.

• add spices like 2 pods cardamom, 4 cloves, 1 inch cinnamon, 2 bay leaf, ½ tsp pepper.

• also add 1 tsp salt, 2 tsp oil and 1 chilli

• boil for 2 minutes or until flavours is in the water.

• add the rice and stir well. make sure to soak rice for at least 10 minutes before

• boil for 3 minutes or until rice is half cooked. do not cook fully.

• drain off the rice and keep aside.

DUM ALOO BIRYANI PREPARATION:

• in a large thick bottom vessel heat 2 tbsp oil

• add 1 bay leaf, 4 cloves, 1 mace, 2 pods cardamom, 1 black cardamom, ½ inch cinnamon, ½ tsp shah jeera & sliced onion sauté on low flame add the ginger garlic paste.

• saute until the onions turn pinkish brown ,

• now add the chopped tomatoes & cook mixing well till everything is well combined & add the dry masala .

• sprinkle 2 tbsp fried onions and spread almost cooked rice.

• top with 2 tbsp coriander, 2 tbsp mint, 2 tbsp fried onions, ¼ cup saffron milk and 1 tsp ghee.

• cover with aluminium foil and close the lid. you can also use the dough to seal.

• simmer for 20 minutes or until rice is cooked fully.