Aloo Dum Biryani Recipe | Potato Dum Biryani | Dum Aloo Biryani
Aloo Dum Biryani is a flavorful and aromatic Biryani cooked in dum style using basmati rice, potato, and spices
Servings 0
Ingredients
- Potato/Aloo 500 grams
- Oil 1 tbsp
- Ghee 1 tbsp
- Fennel seeds ½ tsp
- Onion 1 big
- Green chilli 2
- 1.5 tbsp Ginger garlic paste
- Tomatoes 2 medium
- Mint leaves ½ cup + extra for assembling
- Coriander leaves ¼ cup + extra for assembling
- Curd ¼ cup
- Turmeric powder ¼ tsp
- Red chilli powder 1 ½ tsp
- Coriander powder ½ tsp
- Cumin Powder ½ tsp
- Garam masala ¾ tsp
- Fried Onions ¾ cup or as required
- Saffron/Food color a pinch
To Cook Rice
- Basmati rice 2 cups
- Water 10 cups
- cinnamon 2 small sticks
- Cloves 3
- Bay leaves 2
- Marathi moggu 1
- Star anise 1
- Oil ½ tbsp
- Salt 1 tsp
To Roast Potatoes
- Oil ½ tbsp
- Red chilli powder ½ tsp
- Turmeric powder ¼ tsp
- salt ½ tsp
Instructions
Cooking potatoes
- Wash and pressure cook the potatoes for 2 whistles.
- Peel the skin of potatoes.
- Heat ½ tbsp oil and add salt, turmeric powder, and red chilli powder.
- Add the potatoes to it and shallow fry them.
- Fry them till golden and remove from the plate.
Cooking Rice
- Soak the basmati rice for 30 minutes.
- Boil water and add the whole spices listed.
- Once it boils, add the soaked rice, oil, and salt to it.
- Allow it to cook for 6-8 minutes
- It should be cooked al dente and just right.
Making gravy
- Heat oil in the pan and temper with fennel seeds.
- Then add finely chopped onions and slit green chilli
- Then add ginger garlic paste and saute till raw smell goes
- Next, add chopped tomatoes and saute till mushy.
- Then add chopped coriander and mint leaves
- Next, add curd to it and allow it to cook for few minutes.
- Then add turmeric powder, red chilli powder, coriander powder, cumin powder, and garam masala and saute nicely till raw smell goes.
- Then add shallow fried potatoes to the gravy.
- Combine everything together and masala is ready for Biryani
Assembling
- Take a wide pan and first layer the masala in the bottom.
- Then add the cooked rice to the top.
- Then add fried onions, finely chopped coriander, mint leaves, and ghee on top of it.
- Repeat the same till rice and masala is over
- Soak saffron or pinch of food color to 1 tbsp milk.
- Sprinkle it on the top of the biryani layers.
- Heat dosa pan for 5 minutes and then place the biryani pan on top of it.
- Cook in slow flame for 15 minutes.
- Allow it to absorb flavors and then slowly fluff up the rice.
- Flavorful Aloo Dum Biryani is ready.
Notes
Prepare the fried onions by shallow frying the onions till golden. Alternatively you can deep fry the onions too.
You can use normal potatoes and slice them instead of baby potatoes.
Once it is cooked, allow the biryani to rest for 30 minutes and then serve.
Make sure rice is cooked perfectly and also allow it to cool down so it is fluffy
Adjust the masalas according to your preference.
Use saffron for nice flavor. Since I didn't have saffron, I used pinch of beetroot powder to give the color.
You can add some ghee fried cashews