aloo dum biryani recipe | dum aloo biriyani | potato dum biryani with detailed photo and video recipe. a unique way of making traditional biriyani recipe with baby potatoes. the recipe follows the traditional way of making a dum style biriyani with additional dum aloo cooking process. hence the final result has the flavour of both recipes making an ideal veg dum biryani recipe.
as i previously mentioned, this is a combo of 2 recipes. firstly the small or baby potatoes are marinated in a spice mixed yoghurt which is the beginning of the dum aloo curry process. later the same mixture is used for preparing the biryani gravy with the combination of pudina and mint leaves paste. some version of the dum aloo biriyani, restricts itself with only baby potatoes in terms of the vegetable option. but i have added other veggies to the biriyani gravy-like peas and onions. i personally feel my biriyani to have the different types of veggies in it, but can be made with just baby potatoes.
furthermore, i would like to add some more tips, suggestions and variations to the flavoured aloo dum biryani recipe, firstly, i would heavily recommend to use a small or baby potatoes for this recipe. small potatoes would absorb the flavour easily and also gets cooked quickly. secondly, a sour yoghurt is highly recommended for any type of biryani recipe. the sourness would help to improve the taste when combined with spice, biryani masala and mint flavour. lastly, you can experiment the same recipe with other vegetable options too. you may add veggies like mushroom, carrots, beans, paneer and also cauliflower.
finally, i would like to highlight my other biriyani recipes collection with this recipe post of aloo dum biryani recipe. it mainly includes my other detailed recipe post like bombay biryani, paneer biryani, brinji rice, matka biryani, aloo dum biryani, biryani masala, kofta biryani, semiya biryani, veg dum biryani, instant biryani. further to these i would also like to mention my other recipe collection like,
aloo dum biryani video recipe:
recipe card for dum aloo biriyani recipe:
aloo dum biryani recipe | dum aloo biriyani | potato dum biryani
Ingredients
for roasting:
- 16 baby potato
- 2 tbsp oil
for marination:
- handful mint / pudina
- handful coriander
- 3 clove garlic
- 1 inch ginger
- 1 chilli
- ¼ cup water
- 1 cup curd / yogurt
- ½ tsp coriander powder
- ½ tsp kashmiri red chilli powder
- 1 tsp kasuri methi
- 2 tbsp biryani masala
- 2 tsp lemon juice
- ½ tsp salt
for rice:
- 6 cup water
- 2 pods cardamom
- 4 cloves / lavang
- 1 inch cinnamon
- 2 bay leaf / tej patta
- 1 tsp pepper
- 1 tsp salt
- 2 tsp oil
- 1 chilli, slit
- 1 cup basmati rice, soaked 20 minutes
for gravy:
- 2 tbsp oil
- 2 tbsp ghee / clarified butter
- 1 bay leaf / tej patta
- 4 cloves / lavang
- 1 mace / javitri
- 2 pods cardamom
- 1 black cardamom
- ½ inch cinnamon
- 1 star anise
- ½ tsp shah jeera
- pinch hing / asafoetida
- 1 onion, sliced
- 1 tsp ginger garlic paste
- 1 tomato, finely chopped
- 3 tbsp peas / matar
- ½ tsp salt
for layering:
- 4 tbsp fried onion / barista
- 2 tbsp coriander, finely chopped
- 2 tbsp mint / pudina, finely chopped
- ½ tsp biryani masala
- ¼ cup saffron milk
- 1 tsp ghee / clarified butter
Instructions
marination preparation:
- firstly, peel the skin of 16 baby potato. you can alternatively cube large potatoes.
- heat 2 tbsp oil and roast baby potatoes on medium flame.
- roast until potatoes turn golden and crisp.
- keep the roasted 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.
- also, add 1 cup curd, ½ tsp coriander powder, ½ tsp chilli powder, 1 tsp kasuri methi, 2 tbsp biryani masala, 2 tsp lemon juice and ½ tsp salt.
- mix well making sure all the spices are well combined.
- add in roasted aloo and give a good mix. cover and marinate for 30 minutes.
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 in 1 cup basmati rice and stir well. make sure to soak rice for at least 20 minutes.
- boil for 3 minutes or until rice is half cooked. do not cook fully.
- drain off the rice and keep aside.
dum aloo biryani gravy preparation:
- firstly, in a large kadai heat 2 tbsp oil and 2 tbsp ghee.
- add 1 bay leaf, 4 cloves, 1 mace, 2 pods cardamom, 1 black cardamom, ½ inch cinnamon, 1 star anise, ½ tsp shah jeera and pinch hing. saute on low flame.
- now add 1 onion and 1 tsp ginger garlic paste.
- saute until the onions turn golden brown.
- further, add 1 tomato and saute until it turns soft and mushy.
- now add in the prepared marinated mixture, 3 tbsp peas and ½ tsp salt.
- mix well making sure everything is well combined.
- cover and cook for 8 minutes or until ghee floats on top.
- sprinkle 2 tbsp fried onions and spread almost cooked rice.
- top with 2 tbsp coriander, 2 tbsp mint, ½ tsp biryani masala, 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.
- finally, enjoy aloo dum biryani with raita and slices of onion.
Nutrition
how to make aloo dum biryani with step by step photo:
marination preparation:
- firstly, peel the skin of 16 baby potato. you can alternatively cube large potatoes.
- heat 2 tbsp oil and roast baby potatoes on medium flame.
- roast until potatoes turn golden and crisp.
- keep the roasted 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.
- also, add 1 cup curd, ½ tsp coriander powder, ½ tsp chilli powder, 1 tsp kasuri methi, 2 tbsp biryani masala, 2 tsp lemon juice and ½ tsp salt.
- mix well making sure all the spices are well combined.
- add in roasted aloo and give a good mix. cover and marinate for 30 minutes.
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 in 1 cup basmati rice and stir well. make sure to soak rice for at least 20 minutes.
- boil for 3 minutes or until rice is half cooked. do not cook fully.
- drain off the rice and keep aside.
dum aloo biryani gravy preparation:
- firstly, in a large kadai heat 2 tbsp oil and 2 tbsp ghee.
- add 1 bay leaf, 4 cloves, 1 mace, 2 pods cardamom, 1 black cardamom, ½ inch cinnamon, 1 star anise, ½ tsp shah jeera and pinch hing. saute on low flame.
- now add 1 onion and 1 tsp ginger garlic paste.
- saute until the onions turn golden brown.
- further, add 1 tomato and saute until it turns soft and mushy.
- now add in the prepared marinated mixture, 3 tbsp peas and ½ tsp salt.
- mix well making sure everything is well combined.
- cover and cook for 8 minutes or until ghee floats on top.
- sprinkle 2 tbsp fried onions and spread almost cooked rice.
- top with 2 tbsp coriander, 2 tbsp mint, ½ tsp biryani masala, 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.
- finally, enjoy aloo dum biryani with raita and slices of onion.
notes:
- firstly, make sure to use baby potato for authentic flavour.
- also, roasting potatoes helps to get a crunchy bite to aloo.
- additionally, you can also add vegetables of your choice to make it nutritious.
- finally, aloo dum biryani recipe tastes great when served after 1 hour.