Dum aloo biryani

dum aloo biryani

Dum aloo biryani is a rice based dish prepared by cooking Baby potatoes, spices and rice in dum. This is a toothsome dish which tastes the best with Raita and Yogurt/Curd.

Cooking time: 30 minutes

Serves: 3-4

Ingredients

1 cup = 300 ml

1 spoon = 10 ml

1 tsp = 5 ml

1 coffee spoon = 2.5 ml

For cooking rice:

  • Rice (Basmati) – 1 ½ cup (1 cup = 300ml)
  • Water – 1 ½ cup (1 cup = 300 ml)
  • Salt – required
  • Cooking oil – 1 tsp

For soaking baby potatoes:

  • Baby potatoes– 24
  • Water – 1 ¼ cup (1 cup = 300 ml)
  • Salt – required

For preparing liquid paste

  • Cashewnuts – 17
  • Fennel seeds – ½ tsp
  • Cardamom – 6
  • Cinnamon – 1 ½ inch
  • Cloves – 9
  • Green Chillies (big sized)– 3 (chopped)
  • Garlic cloves – 20
  • Ginger – 1 inch
  • Onion (Medium sized) – 1
  • Mint leaves – few
  • Curd – 130 ml

For preparing fried onions

  • Onions (large) -1 (sliced)
  • Cooking oil – 2 ¼ tbsp
  • Salt – required

For preparing Biryani

  • Cooking oil – 2 tbsp
  • Turmeric Powder – ¼ tsp (heap)
  • Garam masala powder – ¼ tsp
  • Red Chilli powder – ¼ tsp
  • Milk – 20 ml
  • Saffron strands – 10
  • Mint leaves (few) – chopped

Method

  1. Soak the peeled baby potatoes in water (add required salt to the water and dissolve it) for 30 minutes. Drain the salt water.
  2. Dissolve the saffron strands in warm milk (20 ml) and prepare saffron milk.
  3. Cook the basmati rice with water, required salt and Cooking oil (1 tsp) for 8 minutes with vent weight in a pressure cooker at high flame (the rice should be 90% cooked).
  4. Fry the sliced onions with the cooking oil (2 ¼ tbsp) until it turns brown in a Kadai at medium flame. Turn off the flame.
  5. Grind the Cashewnuts, fennel seeds, cardamom, cinnamon, cloves, green Chillies, Garlic, Ginger, Onions, mint leaves and curd to a liquid paste.
  6. Roast the soaked baby potatoes with Cooking oil (2 tbsp), red Chilli powder, turmeric powder and Garam masala powder for 9 minutes in a Pressure cooker at medium flame.
  7. Then, add the prepared liquid paste and little salt to it and close it with a lid for 8-9 minutes.
  8. Collect a part of a cooked mixture in a separate vessel.
  9. Spread a part of 90 % cooked rice over the cooked mixture as a layer. Then, again spread the collected mixture over it. Again spread the remaining rice.
  10. Then, at last add the fried onions, saffron milk and mint leaves over it.
  11. Cover the cooker with its lid for 8-9 minutes at low flame (Don’t use vent weight). Turn off the flame. Mix the cooked mixture well. Dum Aloo Biryani is ready to serve.

 

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