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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.

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